Ingredients
Scale
- 9 tbsp butter, melted
- 1 1/4 cups sugar
- 1/4 cup cocoa powder, sifted
- 1/2 tsp vanilla
- 1 tbsp red food coloring
- 1/8 tsp salt
- 1/4 tsp espresso powder
- 1/2 tsp vinegar
- 2 eggs
- 3/4 cup flour
- For cheesecake swirl: 9 oz cream cheese, 3 tbsp sugar, 1/2 tsp vanilla, 1 egg yolk
Instructions
- Preheat oven to 350°F and grease mini muffin pan.
- Melt butter, whisk with sugar, cocoa, vanilla, food coloring, salt, espresso, vinegar. Whisk in eggs one at a time, fold in flour gently.
- Beat cream cheese with sugar, vanilla, and egg yolk until smooth.
- Spoon 1 tbsp brownie batter into each cup, top with 1 tsp cheesecake filling, then 1 tsp brownie batter. Swirl gently with toothpick.
- Bake 12 minutes, cool in pan 5 minutes, remove carefully, cool completely on wire rack.
Notes
- Ensure ingredients are at room temperature for smooth batter and filling.
- Do not overmix brownie batter to keep them tender.
- Use a toothpick to swirl carefully to maintain distinct layers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian