Biscoff Cheesecake Brownie Bites
These are the perfect treat for Biscoff and chocolate lovers alike. Fudgy brownies get topped with a simple Biscoff cheesecake topping. Swirl the topping, then bake! I use a 'brownie pan' in this recipe, but the same recipe can be used in a simple 8" square pan.
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Servings: 12
Ingredients
- 100 g (½ cups) Semi Sweet/Dark Chocolate Melted
- 170 g (12 tbsp) Unsalted Butter Melted
- 100 g (½ cups) Light Brown Soft Sugar
- 100 g (½ cups) Granulated Sugar
- 2 (2) Large Eggs
- 2 tsp (2 tsp) Vanilla Extract
- 85 g (⅔ cups) All Purpose Flour
- 30 g (⅓ cups) Cocoa Powder
For the Cheesecake Topping
- 120 g (½ cups) Full Fat Cream Cheese
- 2 tbsp (2 tbsp) Biscoff Spread
- 1 (1) Large Egg
- 50 g (¼ cups) Granulated Sugar
Instructions
- Preheat oven to 370℉/180℃. Line either a brownie pan (as seen in my photos) or a regular 8x8" baking pan using baking paper/spraying with oil.
- Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. 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. Set aside to cool whilst making the brownies.
- In a large bowl or the bowl of a stand mixer combine the melted butter, and both sugars until totally combined.
- Add the eggs and mix again. Then check that the dark chocolate has cooled a little before adding in and combining. Add in the flour, cocoa powder and fold together. Pour into the prepared pan.
- Make the cheesecake layer: combine all ingredients in a small bowl. Pour this over the brownies. Swirl using a knife or chopstick. Bake:Bake time - Regular 8" square Pan: 27-30 minutesIndividual Brownie Pan: 20 minutes
- Remove and let cool before serving! If using an 8" baking pan, wait until cool before slicing!