Cheesecake Swirl Brownie Bites

Name: Cheesecake Swirl Brownie Bites
Prep time: 15 min
Cook time: 18 min
Total time: 45 min
Yield: 24
Ingredients: 1 stick unsalted butter, plus extra for greasing; 3 oz unsweetened chocolate, roughly chopped; 1 cup granulated sugar; 2 large large eggs; 1 tsp vanilla extract; ¼ tsp sea salt; ⅓ cup all-purpose flour; ¼ tsp baking powder; 8 oz cream cheese, softened; 1 large egg yolk; 2 tbsp granulated sugar

Recipe GLPR2ef71c08d6fc97

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Dessert

45 min

142 cal

Servings: 24

Oven

SNAP eligible

Fudgy brownie bites swirled with creamy cheesecake layer, baked in a mini-muffin tin. Rich, decadent, and perfectly sized for one-bite indulgence. These combine the best of two desserts—dense chocolate brownie with smooth, tangy cheesecake—creating an impressive yet simple treat.

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Ingredients

1 stick unsalted butter, plus extra for greasing

3 oz unsweetened chocolate, roughly chopped

1 cup granulated sugar

2 large large eggs

1 tsp vanilla extract

¼ tsp sea salt

⅓ cup all-purpose flour

¼ tsp baking powder

8 oz cream cheese, softened

1 large egg yolk

2 tbsp granulated sugar

Directions

Preheat oven to 350°F. Lightly grease a 24-cup mini-muffin tin with butter and set aside.
Fill a pot with about 2 inches of water and bring to a gentle simmer. Place a medium glass bowl on top of the pot, making sure the bottom does not touch the water. Add the butter and chopped chocolate to the bowl and stir frequently until completely melted and smooth. Remove from heat.
Whisk the 1 cup of granulated sugar into the melted chocolate mixture until well combined.
Add the 2 large eggs one at a time, whisking thoroughly after each addition until the batter is smooth. Stir in the vanilla extract.
Sprinkle the sea salt, all-purpose flour, and baking powder over the wet ingredients. Gently stir until just combined and smooth; do not overmix.
In a separate small bowl, beat the softened cream cheese, egg yolk, and 2 tablespoons sugar together with an electric mixer or whisk until completely smooth and free of lumps.
Transfer the cheesecake mixture to a pastry bag fitted with a medium round tip, or use a small piping bag with a small opening cut at the tip.
Fill each muffin cup halfway full with the brownie batter. Pipe a layer of cheesecake batter on top, then add another generous dollop of brownie batter on top of the cheesecake. The batter should reach nearly to the top of the well but not overflow.
Using a wooden skewer or toothpick, gently draw it through the batter in each cup to create a swirled pattern, mixing the chocolate and cheesecake layers together.
Bake for 15–20 minutes, until a toothpick inserted into a brownie bite comes out clean or with only a few moist crumbs. Do not overbake.
Allow the bites to cool in the tin for 10 minutes, then run a small knife around the edges to release them from the cups. Transfer to a wire rack to cool completely.

Comments

Grocery List Plus Editorial Staff4.25

This is a straightforward weeknight dessert using pantry staples available at any Charlotte chain—no special stops needed for butter, chocolate, eggs, cream cheese, or flour. The stated 45 minutes is honest for mixing, baking, and cooling, though you'll want 30 minutes in the fridge before serving for the cheesecake swirl to set properly. At roughly $0.35 per bite, the cost is reasonable for a make-ahead treat that reheats well and feeds a crowd; the main expense is the chocolate and cream cheese. The fussy part is the swirl itself—it requires a light hand to marble the batter without over-mixing and losing definition—so expect a learning curve on your first batch, but once you nail the technique these become a reliable crowd-pleaser that keeps for three days in an airtight container.