Ingredients
Method
For the Brownies
- Pre-heat your oven to 200c/180c Fan. 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 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 (or clean, wet hands) 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.
- Take a small teaspoon and dollop a little caramel onto each brownie cup. Swirl using the spoon. Don't swirl too much or it will mix, and look just one colour rather than the gorgeous swirl effect.
- Bake 20 minutes, until just golden on top. Remove and let cool before eating!
Notes
- If your cream cheese is really cold, you may find the mixture becomes a little lumpy. To avoid this, heat the cream cheese up super carefully (either set it on top of the already pre-heating oven or - making sure to remove ALL foil - place in microwave for 20 seconds or so).
- If your caramel is too cold, it'll be hard to scoop/swirl. To avoid this, do the same as above. Either set in a warm place (over a radiator etc) or heat in the microwave for about 15-20 seconds.