Brownie Cheesecake Bites
- 1/2 Cup plus 2 Tablespoons unsalted butter
- 1 1/4 cup sugar
- 3/4 cup plus 2 Tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 large eggs
- 1/2 cup flour
- 3/4 cup semi-sweet chocolate chips
- For Cheesecake Swirl
- 8 ounces cream cheese, softened
- 1/4 cup plus 2 Tablespoons sugar
- 1/4 teaspoon vanilla
- 1 large egg yolk
-Preheat oven to 350 degrees. Spray mini muffin tins with cooking spray.
-Melt butter in a small sauce pan over medium heat.
-In a large mixing bowl, combing the sugar, cocoa powder and salt.
-Add the warm melted butter to the dry ingredients, add the vanilla and mix until well combined.
-Add the eggs one at a time, stirring vigorously after each one.
-When the batter looks thick and shiny, add the flour and mix until it's well incorporated.
-Fold in the chocolate chips and set aside.
-In a separate bowl, mix together all the ingredients for the cheesecake swirl.
-Spoon about a tablespoon of the batter into well of prepared tins.
-Add a dollop (about 1/2 tablespoon) of cheesecake swirl batter to each well.
-Use a knife to swirl the cheesecake into the brownie batter.
-Transfer tins to the oven for about 15-20 minutes.
-Allow to cool completely before removing from the tin.