Mrs Field's Cheesecake Brownie Cups
Indulge in the perfect combination of rich, chocolatey decadence and creamy cheesecake with Mrs. Field's Cheesecake Brownie Cups. These irresistible desserts feature fudgy brownie bases swirled with a luscious cream cheese topping for a beautifully marbled, bakery-style treat. Made with simple pantry staples like semisweet chocolate chips, cocoa powder, and softened cream cheese, this recipe is ready in under an hour, making it ideal for parties, potlucks, or anytime dessert cravings strike. Baked individually in a muffin tin, these brownie cups are effortlessly portioned for sharing, and they taste just as divine chilled as they do at room temperature. Perfect for those who love combining classic brownies with creamy cheesecake, this small-batch delight will become your new go-to recipe for special occasions and everyday indulgence.
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Ingredients
- 1 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 8 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
Step 2
In a microwave-safe bowl, melt the butter and semisweet chocolate chips together in 30-second intervals, stirring in between, until smooth. Allow the mixture to cool slightly.
Step 3
Whisk the sugar into the melted chocolate mixture until fully combined. Then, add the eggs one at a time, followed by the vanilla extract. Stir until smooth.
Step 4
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet chocolate mixture, mixing just until combined.
Step 5
Divide the brownie batter evenly among the muffin cups, filling each about 2/3 full.
Step 6
In a medium mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and egg yolk together until smooth and creamy.
Step 7
Spoon a dollop (about 1 tablespoon) of the cream cheese mixture on top of the brownie batter in each muffin cup. Use a toothpick or skewer to gently swirl the cream cheese mixture into the brownie batter for a marbled effect.
Step 8
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the brownie part comes out with a few moist crumbs (not wet batter).
Step 9
Remove from the oven and allow the brownie cups to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve the Cheesecake Brownie Cups at room temperature or chilled. Enjoy!
Nutrition Facts
| Serving size | (895.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3255.9 |
| Total Fat 204.1g | 0% |
| Saturated Fat 114.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1241.1mg | 0% |
| Sodium 1563.9mg | 0% |
| Total Carbohydrate 353.2g | 0% |
| Dietary Fiber 23.9g | 0% |
| Total Sugars 240.0g | |
| Protein 57.3g | 0% |
| Vitamin D 138IU | 0% |
| Calcium 442.0mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 1496.6mg | 0% |
Source of Calories