Mini Cheesecake Swirl Brownies
User Reviews
5.0
12 reviews
Excellent
-
Cook Time
mins
-
Total Time
15 mins
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Servings
24 brownies
Mini Cheesecake Swirl Brownies
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- For the brownie portion
- 3 ounces unsweetened chocolate roughly chopped
- 1 stick unsalted butter plus extra for greasing
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour
- 1/3 teaspoon baking powder
- For the Cheesecake Portion
- 1 8-oz. package cream cheese, softened
- 2 Tablespoons sugar
- 1 egg yolk
Instructions
- Preheat oven to 350F. Grease a mini-muffin tin (24), set aside.
- For the Brownies:
- In a medium-sized glass bowl set on top of a pot of simmering water, melt the chocolate and butter. Stir together until smooth.Remove from heat and whisk in the sugar. Add the eggs one at a time and whisk in until smooth. Stir in the vanilla. Pour the flour, salt, and baking powder over the wet ingredients. Stir until smooth and well-combined (be careful not to over mix).
- For the Cheesecake Batter:
- Beat together the softened cream cheese with the egg yolk and sugar until super smooth and clump free.
- To Assemble:
- Fill each muffin well 1/2 way full of brownie batter. Pipe a layer of cheesecake batter on top of the brownie, and then add another large dollop of brownie batter. Use a fork or toothpick to swirl the batters together.
- Bake for 15 minutes, or until a toothpick inserted comes out clean. Enjoy!
Notes
- adapted from: The Baker Chick
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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