Brownie Cheesecake Muffins
Indulge in the ultimate dessert hybrid with these irresistibly rich Brownie Cheesecake Muffins! Featuring a decadent base of fudgy brownie layered with a creamy cheesecake swirl, these individual treats combine two beloved desserts into one portable masterpiece. Made with real melted chocolate, cocoa powder, and a touch of vanilla, the brownie layer delivers a deep, chocolaty flavor, while the tangy cheesecake layer adds a velvety contrast. Perfectly portioned and baked in just 20 minutes, these muffins are ideal for parties, picnics, or a sweet afternoon pick-me-up. Easy to make and undeniably delicious, they’ll quickly become a favorite for chocolate and cheesecake lovers alike. Enjoy these show-stopping desserts at room temperature or chilled for a refreshing treat!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 150 grams Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 65 grams All-purpose flour
- 15 grams Cocoa powder
- 0.25 teaspoon Salt
- 225 grams Cream cheese, softened
- 50 grams Powdered sugar
- 1 Egg yolk
- 0.5 teaspoon Vanilla extract (for cheesecake batter)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
In a medium saucepan, melt the butter and chocolate chips together over low heat, stirring frequently until smooth. Remove from heat and let it cool slightly.
Whisk in the granulated sugar until combined, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a small bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
In a separate bowl, beat the cream cheese and powdered sugar together until smooth. Add the egg yolk and vanilla extract, mixing until fully combined.
Spoon about a tablespoon of brownie batter into each muffin liner, spreading it slightly to cover the bottom. Place a dollop (about a heaping teaspoon) of cheesecake batter on top of the brownie layer. Cover with another small layer of brownie batter, leaving a bit of the cheesecake visible at the top if desired.
Swirl the cheesecake and brownie layers together gently using a toothpick for a marbled effect, if desired.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the edge of a muffin (near the brownie portion) comes out with just a few moist crumbs.
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 25.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
