Description
Loaded Brownie Cheesecake Cup – Indulge in decadence with rich brownie cheesecake filled with chocolate chunks. Perfect treat for all chocolate lovers.
Ingredients
- Unsalted butter, melted
- Granulated sugar
- Large eggs, room temperature
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Salt
- Cream cheese, softened
- Granulated sugar
- Large eggs, room temperature
- Vanilla extract
- All-purpose flour
- Chocolate chips
- Chopped nuts (walnuts or pecans)
- Caramel sauce
- Optional: whipped cream, fresh berries, crushed cookies
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with cooking spray. This double protection ensures your **Loaded Brownie Cheesecake Cups** will release cleanly after baking.
- Step 2: Make the Brownie Base In a medium bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, combine the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture until just incorporated – remember, overmixing is the enemy of fudgy brownies!
- Step 3: Form the Brownie Bases Divide the brownie batter evenly among the prepared muffin cups, using about 2 tablespoons per cup. Gently press down with the back of a spoon to create a slight depression in the center. This will help hold your cheesecake layer. Bake for 10-12 minutes until the edges are set but the centers are still slightly soft.
- Step 4: Prepare the Cheesecake Layer While the brownie bases are baking, beat the softened cream cheese and sugar with an electric mixer until smooth and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract and flour until just combined. The mixture should be silky smooth without any lumps.
- Step 5: Assemble and Bake Remove the partially baked brownie bases from the oven. Carefully pour or spoon the cheesecake mixture over each brownie base, filling each cup about 3/4 full. Return to the oven and bake for an additional 15-18 minutes, until the cheesecake centers are just set with a slight jiggle.
- Step 6: Cool and Decorate Let the **Loaded Brownie Cheesecake Cups** cool completely in the muffin tin. Then refrigerate for at least 2 hours or overnight. Once chilled, top each cup with a sprinkle of chocolate chips, chopped nuts, and a drizzle of caramel sauce. For an extra special presentation, add a small dollop of whipped cream just before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 320 per serving
- Sugar: 23g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg