Cheesecake Topped Brownie Cups recipe


Hey guys. I know I promised to have this recipe posted yesterday, but you know what they say about the best laid plans. The good news is, I remembered to snap a couple of pictures. Here’s the recipe.

For the brownie

  • 1/2 cup butter, softened
  • 1 cup sugar — can use 1/2 brown sugar, 1/2 white sugar
  • 1 egg
  • 1 tbsp [strong brewed] coffee
  • 1/2 tsp coarse sea salt
  • 5 tbsp Hershey’s Special Dark cocoa powder — or your favorite cocoa powder
  • 1/2 cup flour

Bake the brownie layer

Preheat the oven to 350* and grease 6 ramekins with butter.

Cream together butter and sugar. Beat in egg and coffee. Fold in salt, flour, and cocoa until fully combined — brownie batter will be thick.

Divide batter equally between six ramekins. Press into bottom and halfway up sides. Place on cookie sheet.

Bake for 8-10 minutes, until just starting to set. Cool on cookie sheet 5-10 minutes and then prepare cheesecake layer.

For the cheesecake

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 egg

Bake the cheesecake layer

Cream together the cream cheese and sugar. Mix in vanilla. Beat in egg.

Divide evenly on top of cooled brownie cups. Bake 15-20 minutes, or until cheesecake is set.

Cool on wire rack.

Enjoy your delicious, fudgy brownie topped with a thin layer of cheesecake. 😋

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