Cheesecake Stuffed Brownie Cups
Cheesecake Stuffed Brownie Cups which, as you might expect, are cheesecake filled brownies baked in a muffin tin so they are little 'cups'.
Servings: 12 Cups
Calories: 349kcal
Ingredients
For the Brownie;
- 150 g Butter, (⅔ Cups)
- 1 Cup Dark Chocolate Chips
- 2 Large Eggs
- 1 and ⅓ Cups Brown Sugar
- 1 teaspoon Vanilla Extract
- ½ Cup Cocoa
- ⅔ Cup All Purpose Flour
For the Cheesecake;
- 250 g Cream Cheese, at room temperature
- ½ Cup Natural or Greek Yoghurt
- 1 Large Egg
- ½ Cup Icing Sugar
- 1 teaspoon Vanilla Extract
Instructions
Brownies;
- Preheat the oven to 180°C (350°F) and grease a muffin tin
- Melt the butter and chocolate chips together leave leave to cool slightly.
- Beat the egg, brown sugar and vanilla together for 2 minutes until light and fluffy.
- Add the chocolate mixture and stir in.
- Stir in the cocoa until nearly combined and then finally add the flour and stir until just combined.
- Pour half to two thirds of the brownie batter into the base of each muffin case.
Cheesecake;
- Beat the cream cheese, yoghurt, egg, icing sugar and vanilla extract together until smooth and creamy.
- Dollop the cheesecake mixture on top of the brownie base of each muffin case.
- Top the cheesecake mixture with the rest of the brownie mixture and spread evenly over each one.
- Bake for 20 minutes. The sides and top should be set and starting to go light brown but the middle will still wobble.
- Allow to cool for 15 minutes before removing from the pan to come to room temperature.
- Store them in the fridge overnight before serving for the best flavour otherwise serve immediately.
Nutrition
Calories: 349kcal