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Vanilla Cheesecake Brownie Cups
Florence Jackson

Vanilla Cheesecake Brownie Cups

These are such a fun alternative to a regular brownie square. Think dense and fudgy, with a layer of creamy cheesecake topping. Perfect to prep before a busy week for easy sweet treats to keep stocked in the cupboard!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 100 g Semi-Sweet/Dark Chocolate Melted
  • 170 g Unsalted Butter
  • 100 g Light Brown Soft Sugar
  • 100 g Granulated Sugar
  • 2 Medium Free Range Eggs
  • 2 tsp Vanilla Extract
  • 85 g Plain Flour
  • 30 g Cocoa Powder
For the Cheesecake
  • 200 g Full Fat Cream Cheese
  • 1 Medium Free Range Egg
  • 2 tsp Vanilla Extract
  • 60 g Granulated Sugar

Method
 

  1. Pre-heat your oven to 395f/200c/180c Fan. Line 12 muffin holes with cupcake/muffin liners.
  2. 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. Alternately, use a double boiler: add the chocolate to a heatproof bowl and rest this on a small saucepan of simmering water. Make sure the bowl doesn't touch the water, stir occasionally.
  3. 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. 
  4. Now, add the melted chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again. 
  5. Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. 
  6. Scoop the brownie batter into each lined muffin cup.
For the Cheesecake
  1. Make the cheesecake topping by whisking all ingredients in a bowl until smooth. Pour this over each of the brownie cups.
  2. Bake 15-20 minutes, until just golden on top. Remove and let cool before serving.