- 2/3 cup chocolate chips
- 1/4 cup unsalted butter
- 2 eggs
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2/3 cup all purpose flour
- 1 TBS cocoa powder
- 3 oz cream cheese at room temp
- 1 1/2 TBS sugar
- 1 egg yolk (Baker’s tip – when you need only the yoke and have no fancy egg separater, the easiest way to separate is in your hand. Break the egg into a bowl then very gingerly pour it into your hand, and VERY GINGERLY scoop the egg back and forth between your hands until you only have the yolk.)
Preheat oven to 350 degrees. Line a muffin tin with liners or spray with non-stick spray.
For brownies: Melt your butter and chocolate chips in a small bowl, 30 seconds, stir, then 20 seconds more, or until it’s completely melted and smooth. Allow to cool.
In a large bowl whisk together the eggs and sugar until light and foamy. Add in the melted chocolate and whisk together, add in vanilla.
Add the flour, cocoa and salt and mix until combined.
Fill each muffin cup about 2/3 full with the brownie mixture, set aside.
For cheesecake filling: In a small bowl cream together the cream cheese, sugar, and egg yolk. Using a small spoon drop a spoonful on top of each brownie.
Bake for 20-25 minutes depending on the size muffins you’re making. Do your toothpick test to make sure they’re done!
(I made one without the cream cheese on top because I wasn’t sure I’d like the cream cheese part, but I did!)
Optional: top with powdered sugar to serve.
Nutritional Facts: 215 cal, 9 g fat, 6 g sugar, 39 g sodium, 0 g fiber, 4 g protein. (Based on 12 large muffins.)
Take them to a party!