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Brownie Bottom

Brownie Bottom comes together with Butter Or Margarine, Sugar Divided, Milk, Vanilla Divided, and Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 2 1/4 cup
• 1/4 cup
• 2
• 1 cup
• 1/2
• 3 pkg
• 1/2 cup

Method (preview)

1. 1

   Melt butter and chocolate in 3-quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar.

2. 2

   Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended.

3. 3

   Blend in milk and 1 tsp. of the vanilla.

4. 4

   Mix flour and salt.

5. 5

   Add to chocolate mixture, mixing just until blended.

6. 6

   Spread evenly onto bottom of greased and floured 9-inch springform pan.

7. 7

   Bake at 325 F for 25 minutes.

8. 8

   Mix cream cheese, remaining 3/4 cup sugar and 1 tsp. vanilla with electric mixer on medium speed until well blended.

9. 9

   Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended.

10. 10

    Blend in sour cream; pour over brownie bottom. (Filling will almost come to top of pan.)

11. 11

    Bake at 325 F for 55 minutes to 1 hour or until center is almost set.

12. 12

    Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

13. 13

    Refrigerate 4 hours or overnight.

14. 14

    Let stand at room temperature 30 minutes before serving. Drizzle with assorted ice cream toppings, if desired.