Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar (divided)
- 2 large eggs (1 for brownie, 1 for cheesecake)
- 1 tsp vanilla extract (divided)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 8 oz cream cheese, softened
- Optional: caramel sauce, chocolate chips, crushed Oreos, whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or silicone cups.
- Melt butter and mix with 3/4 cup sugar, 1 egg, and 1/2 tsp vanilla extract.
- Stir in cocoa powder, flour, salt, and chocolate chips until just combined.
- Spoon brownie batter into each cup, filling halfway.
- In a separate bowl, beat cream cheese until smooth. Add 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla extract and mix until creamy.
- Spoon cheesecake mixture over the brownie batter in each cup, leaving space at the top.
- Bake for 25–30 minutes until cheesecake is set and a toothpick in the brownie layer comes out with moist crumbs.
- Cool completely, then chill in the fridge for at least 1 hour.
- Top with desired toppings such as caramel sauce, crushed Oreos, or whipped cream before serving.
Notes
- Can be made ahead and taste even better the next day.
- Use cupcake liners or silicone cups for easy removal.
- Check doneness with a toothpick in the brownie layer.
- Boxed brownie mix can be substituted for homemade batter.
- Customize with mix-ins or different toppings for variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
