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. 😋