So I was supposed to share a much healthier recipe with you today, but I literally just baked these cheesecake brownie bites and couldn’t wait a second longer to share these with you. I’ve always loved cream cheese in pretty much any shape or form, and whenever a dessert incorporates cream cheese into the batter or filling or frosting I am a very happy girl. So you can imagine just how excited I was when I stumbled across this recipe! These little brownie bites are kind of like those 2-bite brownies, except they have ingredients you can actually pronounce, are made with love, and have a sweetened cheesecake-like filling inside! Do you really need any more convincing to make these? My mom bought me a mini muffin tin over the summer so I was very happy to put it to good use with this recipe. The original recipe says you will make about 30 cheesecake brownie bites, but I ended up making 48 in total although I ran out of the cheesecake filling so about 6 of them were just plain brownie bites, but no complaints there 🙂
Cheesecake Brownie Bites
Yields: about 44-48 brownie bites
For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour
For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk
Preheat the oven to 350ºF.
In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined. Just a warning that this batter will be very thick. I switched from using a whisk to a firm rubber spatula.
Stir in the sugar and melted butter until well combined, then stir in the flour. Set brownie batter aside.
In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.
Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
Bake for about 12-18 minutes, or until a toothpick inserted comes out clean.
Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm. If the brownie bites aren’t easily releasing from the pan, use a sharp knife to cut around the edges to release them.