Brownie Cream Cheese Bites

By Janet-2

Ingredients

• Cream Cheese topping:
• 1/4 - 1/4 lb. unsweetened chocolate, coarsely chopped
• 1/4 - 1/4 lb. (1/2 cup) unsalted butter, cut into 3 pieces
• 4 - 4 large eggs, at room temperature
• 1/4 - 1/4 tsp. table salt
• 2 - 2 cups granulated sugar
• 1 - 1 tsp. pure vanilla extract
• 5 3/4 - 5 3/4 oz. (1 1/4 cup) unbleached all-purpose flour
• 6 - 6 oz. cream cheese, softened at room temperature
• 3 - 3 tbsp. granulated sugar
• 1 - 1 large egg yolk, at room temperature
• 1/2 - 1/2 cup mini-semisweet chocolate chips

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 350 degrees F. Line mini muffin tins with foil or paper liners. (If you don't have enough tins to make 5 dozen cupcakes, you'll need to bake in batches).

Melt the chocolate and butter in a small bowl, set aside. With a stand mixer (use whisk attachment) or a hand mixer, beat the eggs and salt in a large bowl on medium speed until very foamy, about 2 minutes. Continue bating while gradually adding the sugar. Beat until thick and pale, about 3 minutes.

With a large rubber spatula, scrape the chocolate mixture into the eggs, add the vanilla, and fold until the two mixtures are just barely incorporated. Add the flour and continue folding until just incorporated. Scrape the batter into a 1-gallon heavy-duty zip top bag. Squeeze out as much air as possible and seal.

In a medium bowl, beat the cream cheese and sugar with a wooden spoon until smooth and creamy. Add the egg yolk and mix until blended. Pour int the chips and mix until blended. Scrape into a 1-quart zip top bag. Squeeze out as much air as possible and seal.

Snip off 1/2 inch from one corner of each bag. Fill each lined muffin cup about two-thirds full with the brownie butter and then top with about 1 teaspoon of the cream cheese mixture. Bake until the brownies are puffed and a