These Valentine’s Raspberry Cheesecake Brownie Cups are a gorgeous way to celebrate the 14th of February. If you’re finding yourself looking for a bake for Valentine’s Day that is easy to make, easy to transport and ever so easy to eat, these are the answer! Brownie batter, cheesecake mixture, white chocolate chips and raspberries come together in muffin form for something so delicious!
The recipe is a really easy, fudgy brownie recipe. There really is minimal hassle involved – just lots of good, delicious ingredients. Once you’ve made the batter, scoop into each cupcake liner. These go into simple muffin liners for baking – you can do this straight into the tin but I find cases make them much easier to package up.
Once you add the brownie batter, top with the cream cheese mixture, then the mashed raspberries. I use a small spoon to swirl, but not mix, the raspberries onto the creamy cheesecake topping. Once done, simply let them cool before serving! I do recommend eating them warm for a real treat, but they are perfect to transport to work/school/as an easy snack! These are pretty versatile, so you could totally use alternatives to raspberries – try strawberries, blueberries, blackberries or anything similar!
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
When it comes to making the best brownie cups here are a few tips to keep in mind:
- Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
- Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
- Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For these brownie cups, I use a classic muffin tin.
- Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
- Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
- Experiment with Additions: Feel free to get creative with your brownie recipe by adding your favorite mix-ins such as nuts, chocolate chips, or even a dollop of peanut butter. Just make sure not to overload the batter, as it may affect the texture.
Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the cheesecake/caramel quantity for more or less, just do what suits you!
Top Tips for my Valentine’s Raspberry Cheesecake Brownie Cups
- Melted Butter: As mentioned above, this contributes to the shiny top!
- Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
- Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
- Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
- Chocolate Chips: White chocolate is my recommended choice. But you can use any type of chocolate you like. I find chocolate chips give the best texture/bite in these brownie cups, but you can cut up chocolate into chunks instead if preferred.
- Filling: These don’t rise too much, so you can fill fairly close to the top of the cases without fear that they will spill.
- Full Fat Cream Cheese: FULL FAT is absolutely necessary here. You can use block or the smoother stuff, but it has to be full fat. If it’s still really cold, you may want to warm it a little as it can end up looking a little lumpy otherwise.
- Raspberry Topping: Fresh or frozen are fine. Either way, heat up in the microwave briefly so that you can mash them down to a paste.
Valentine’s Raspberry Cheesecake Brownie Cups
Ingredients
- 100 g Dark/Semi-Sweet Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Soft Sugar
- 2 Large Free Range Eggs
- 1 pinch Salt
- 85 g Plain Flour
- 30 g Cocoa Powder
- 150 g White Chocolate Chips
For the Cheesecake
- 200 g Full Fat Cream Cheese
- 1 Large Free Range Egg
- 50 g Granulated Sugar
- 50 g Raspberries Fresh or Frozen, See Notes
Instructions
- Pre-heat your oven to 390℉/180℃. Line 12 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly and combine once again.
- Add the flour, cocoa powder, white chocolate chips and a pinch of salt – fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined.
- Scoop a generous tablespoon of batter into each muffin cup. Use the spoon to press down just a little into an even layer.
Make the Cheesecake Topping
- In a bowl, whisk together the cream cheese, sugar and egg until smooth. Spoon this cheesecake mixture over each brownie cup. These don't rise too much, so you can fill fairly close to the top.
- Heat up the raspberries in a microwave for 20-30 seconds. Mash down with a fork to make a paste.
- Add a small teaspoon of the mashed raspberries to the top of each brownie cup. Swirl with the spoon.
- Bake 20 minutes, until golden at the edges and no longer wobbling (a little wobble is good, not a lot) on top. Remove and let cool before eating!
Notes
Don’t be afraid to really layer up your brownie and cheesecake mix. I use a tablespoon size scoop of brownie batter (plus just a touch extra if there’s any left in the bowl). Press the brownie batter down just slightly so it’s an even layer. Then, top off with cheesecake mixture. At least a tablespoon for those really luscious bites where you get a taste of everything! These can come close to the top of the muffin liner prior to baking as they don’t rise that much.
This recipe for these Valentine’s Raspberry Cheesecake Brownie Cups makes about 12 muffins! I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Cookie Dough Brownie Cups. For videos and baking inspiration, head on over to my Instagram.
Storage
When it comes to storing these Brownie cups, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your cookies effectively:
- Refrigeration: As these brownies contain perishable ingredients in the frosting (butter), they should be stored in the refrigerator. Place them in an airtight container with a sheet of parchment paper between layers to prevent sticking. Remember to bring them to room temperature before serving for the best taste and texture.
- Freezer: These brownie cups can be frozen. Again, make sure they’re in an airtight container and let come to room temperature before eating. And HIGHLY recommend a quick microwave blast (20 seconds) to get them slightly gooey again.
By following these storage methods, you can enjoy your freshly baked brownie cups for an extended period without compromising on quality.
