Sour Cherry Cheesecake Brownies Recipe

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Sour Cherry Cheesecake Brownies
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Ingredients
10
Count
Nutrition
255
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Lightly grease a 9-inch square baking pan with butter or vegetable oil, or line the bottom with parchment paper.
  3. Make the filling:
  4. Place the cream cheese, sugar, and sour cream in a medium-size bowl and beat on medium-high speed until blended, 30 seconds.
  5. Scrape the bowl with a rubber spatula.
  6. Add the egg yolks and mix until blended, 20 seconds, set aside.
  7. Prepare the brownie batter:
  8. Melt the chocolate and butter together inches.
  9. The top of a double boiler placed over simmering water.
  10. Remove the chocolate mixture from the heat and let it cool for 5 minutes.
  11. Place the sugar in a medium-size bowl, and pour in the chocolate mixture.
  12. Using an electric mixer on medium speed, mix until blended, about 25 seconds,scrape the bowl.
  13. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds.
  14. Then scrape the bowl and blend until velvety, about 15 seconds.
  15. Add the flour on low speed and mix for 20 seconds.
  16. Finish the mixing with a rubber spatula, being certain to incorporate any flour at the bottom of the bowl.
  17. Pour half of the batter into the prepared pan, and spread it evenly.
  18. Using a rubber spatula, scoop the cream cheese mixture onto the brownie batter and gently spread it evenly over the surface.
  19. Distribute the cherries over the filling, and use your fingers to press them down gently into the cream cheese.
  20. Drop the rest of the batter over the filling by large spoonfuls.
  21. Then, using a spatula, spread it as gently as possible over the surface (do not worry if the cream cheese shows in places).
  22. Bake the brownies on the center rack of the oven until a tester inserted in the center comes out clean or with moist crumbs, about 50 minutes.
  23. Allow the brownies to cool for 30 minutes in the pan.
  24. Then cut them into 2 1/4-inch squares with a sharp thin knife.
  25. Refrigerate the bars in the pan, covered with plastic wrap, for up to 2 days.
  26. After that, layer them in an airtight plastic container, with plastic wrap, parchment, or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks.
  27. They are delicious either cold or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.1 Kcal (1068 kJ)
Calories from fat 165.75 Kcal
% Daily Value*
Total Fat 18.42g 28%
Cholesterol 87.2mg 29%
Sodium 71.99mg 3%
Potassium 134.81mg 3%
Total Carbs 21.5g 7%
Sugars 13.92g 56%
Dietary Fiber 1.44g 6%
Protein 4.12g 8%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 4%
Iron 0.6mg 3%
Calcium 31.8mg 3%
Amount Per 100 g
Calories 352.84 Kcal (1477 kJ)
Calories from fat 229.25 Kcal
% Daily Value*
Total Fat 25.47g 28%
Cholesterol 120.61mg 29%
Sodium 99.57mg 3%
Potassium 186.47mg 3%
Total Carbs 29.73g 7%
Sugars 19.26g 56%
Dietary Fiber 1.99g 6%
Protein 5.7g 8%
Vitamin C 1mg 1%
Vitamin A 0.1mg 4%
Iron 0.8mg 3%
Calcium 43.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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