Directions
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Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray or butter to ensure easy removal after baking.
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In a saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the granulated sugar until well combined. Add in the eggs, mixing them in one at a time for that tremendous texture.
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In another bowl, combine all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix, as this can affect the end result.
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Pour half of the brownie batter into the prepared springform pan, spreading it out evenly across the bottom to create a nice base layer.
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In a separate bowl, beat the softened cream cheese and sour cream together until smooth and creamy. This will be your delicious filling. Once smooth, spread this mixture over the brownie layer gently.
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Pour the remaining brownie batter over the cream cheese layer. Make sure it’s evenly distributed as you want every slice to have that tremendous taste.
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Bake in the preheated oven for about 35-40 minutes. The cheesecake brownie is ready when a toothpick inserted comes out with moist crumbs.
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Once out of the oven and cooled, drizzle hot fudge sauce generously on top. Serve with a dollop of whipped cream and a cherry for a classic sundae finish. This dessert is best enjoyed chilled, allowing the flavors to meld beautifully.
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