Description
Dive into dessert heaven with these Loaded Brownie Cheesecake Cups that give you the best of both worlds in every bite. No choosing between favorites when you can have fudgy brownies AND creamy cheesecake in one perfect portion!
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (42g) unsweetened cocoa powder
- 1/2 cup (63g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (90g) semi-sweet chocolate chips
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) sour cream
- 1/4 cup (45g) mini chocolate chips (optional)
- 2 tablespoons chocolate sauce for drizzling (optional)
- Whipped cream (optional)
- Fresh berries (optional)
Instructions
- Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners. Spray liners lightly with cooking spray.
- In a medium bowl, whisk together melted butter and sugar, then add eggs one at a time, whisking well after each. Stir in vanilla.
- In a separate bowl, whisk together cocoa powder, flour, and salt. Fold into wet ingredients until just combined, then fold in chocolate chips.
- Divide brownie batter among muffin cups (about 1/3 full) and bake for 10-12 minutes until just set but not fully baked.
- While brownies bake, beat cream cheese until smooth and fluffy. Add sugar and beat until incorporated. Add eggs one at a time on low speed, then fold in vanilla and sour cream.
- Pour cheesecake mixture over partially baked brownie bases, filling almost to the top. Sprinkle with mini chocolate chips if desired.
- Place muffin tin in a larger baking pan and add hot water to create a water bath halfway up the sides of the muffin tin.
- Bake for 20-25 minutes until edges are set but centers still jiggle slightly.
- Turn off oven, crack door open, and let cool in oven for 30 minutes. Remove from oven and water bath, cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving with optional toppings.