I used a 9x13 glass pan and 325-degree overn. I made the cream cheese portion first so it could be added immediately once the brownie batter was ready (I used the cake-style version with 3 eggs). thinking this might prevent the separation some reviewers mentioned. I didn't have the chocolate topping, so 25 minutes into the baking time, I added a sour cream topping (1-1/2 c. sour cream, 3 tbsp sugar, 1 tsp vanilla) and returned it to bake 10 more minute. I then turned off the oven and left the door closed as another reviewer mentioned. The brownie center was set, without the edges being dry. I put it in the fridge until time to serve (about 2 hours). It was a breeze to cut & remove from the baking dish, with no separation. One of the young men at church had 4 helpings & has put in a request for the next potluck, so I'm giving it a thumbs up. I would like to try it with some cherry pie filling next time.
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I used a 9x13 glass pan and 325-degree overn. I made the cream cheese portion first so it...