Brownie Cheesecake Muffins Recipes

BROWNIE CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix brownie mix, oil, eggs, and water together in a bowl until well combined. Mix cream cheese, sugar, butter, flour, and vanilla extract together in a separate bowl.
• Fill each muffin cup 1/2-full with brownie mix; top with cream cheese mixture. Spoon brownie mix over cream cheese mixture layer.
• Bake in the preheated oven until a toothpick inserted in the center of the brownie part comes out clean, 20 to 25 minutes.

BROWNIE CHEESECAKE MUFFINS

Steps:

• In a small bowl, beat cream cheese and sugar until light and fluffy. Set aside. Spray a jumbo (6) muffin tin with bakers joy or non-stick cooking spray and also set aside.
• Preheat oven to 350F (or according to the box directions). Make brownie mix according to the (moist cake-like version) recipe on the box using the eggs oil and water.
• Spoon about 2 Tbsp of batter into each greased muffin tray. (Caution: Do not use muffin paper, they will stick to the paper).
• Drop equal portions of cream cheese (about 2 tsp) mixture into the center of each muffin, then top with remaining brownie batter. Bake for 20-30 minutes, or as package directs.
• Allow to cool, then spread chocolate frosting (or pudding) on top followed with a sprinkle of powdered sugar.

BROWNIE BOTTOM CHEESECAKE

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
• For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
• Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
• Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
• Slice and garnish each slice with chocolate syrup and whipped cream.

BROWNIE MUFFINS

Steps:

• Preheat oven to 350.
• In a bowl combine flour, baking powder, and cinnamon.
• Set aside.
• In a small pot melt butter over low heat.
• Add chocolate chips and cocoa while stirring constantly.
• Remove from heat when chocolate chips are just about melted.
• In a large bowl combine eggs, sugar, and vanilla.
• Add in flour mixture and chocolate mixture alternately stirring just until blended.
• DO NOT OVERMIX.
• Spoon into well greased muffin tin or paper cups that have been lightly sprayed with oil.
• (muffins tend to stick).
• Sprinkle muffins with chocolate chips and chopped nuts.
• Bake for 20 minutes or until a toothpick inserted comes out clean.