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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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)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Swirl the cheesecake and brownie layers together gently using a toothpick for a marbled effect, if desired.
Step 8
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.
Step 9
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | 912.8 grams (912.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3662 |
| Total Fat 238.10g | 305% |
| Saturated Fat 138.20g | 691% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 1056mg | 352% |
| Sodium 1491mg | 65% |
| Total Carbohydrate 387.80g | 141% |
| Dietary Fiber 18.70g | 67% |
| Total Sugars 299.30g | |
| Protein 51.00g | 102% |
| Vitamin D 98IU | 491% |
| Calcium 356mg | 27% |
| Iron 13mg | 69% |
| Potassium 714mg | 15% |
Source of Calories