20 mins Prep
25 mins Cook
Nutritional information does not include the following ingredients: Cream cheese, Flour, Butter, Flour, Egg, Brown Sugar
Please Note – Nutritional information is provided as a guide only and may not be accurate.
I first tried this Choco Cheesecake Brownies recipe about 10 years ago when I was trying to get rid of some Easter eggs I still had laying around.
Now, it’s ten, twelve years later and I still adore it! It is a very rich and heavy slice….every bite is soo soooo good.
Preheat oven to 180°C.
Use butter to grease a 12 hole standard muffin tin.
In your mix master or with beaters, whip the cream cheese and caster sugar until smooth and all lumps are out.
Stir in vanilla extract and the beaten eggs.
Add the flour.
Mix until smooth and put aside until ready for use.
For the chocolate mixture, melt the chocolate and butter in a medium microwave-safe bowl on half to low power, stirring every minute for 1-2 minutes. Cool slightly.
Add the sugar and eggs, and mix well. Stir in the flour.
Distribute the chocolate mixture over the 12 muffin holes.
Then spoon the cheesecake mixture over the top.
Get a skewer and gently swirl the mixture so it ‘marbles’.
Cook for 25 minutes or until a skewer comes out only slightly gooey (you don’t want it cooked perfectly all the way though – you want a bit of goo in the middle.
Now they don’t rise up high like normal muffins – they only rise a little bit!
Recipe Hints and Tips:
- Chocolate Cheesecake Brownie Muffins are suitable to freeze for up to two months.
- Serve with chocolate frosting (to be extra, extra evil) – or just fresh whipped cream and perhaps some strawberries.
Oh! And here is a mind-blowing combo. This makes a great dessert if it was served freshly baked and warm, then topped with ice cream.
Nope, don’t need to go somewhere expensive to treat yourself. You can totally do it at home!
Hmmm, I wonder if I have any chocolate lying around?