Ingredients
6 tbsp unsalted butter, melted 3/4 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 tsp fine salt 1/2 cup semisweet chocolate chips 12 oz cream cheese, softened 1/2 cup granulated sugar 1 large egg 1/4 cup sour cream 1 tsp vanilla extract pinch fine salt 1/3 cup mini chocolate chips 1/2 cup crushed chocolate sandwich cookies caramel sauce for drizzling hot fudge sauce for drizzling whipped cream for serving
Instructions
Heat oven to 350 degrees F and line a 12 cup muffin pan with paper liners. Whisk melted butter and sugar until glossy, then whisk in eggs and vanilla. Fold in cocoa powder, flour, and salt just until combined, then fold in chocolate chips. Portion about 1 to 1.5 tbsp brownie batter into each liner and bake for 8 minutes to slightly set. Beat cream cheese and sugar until smooth, then beat in the egg. Mix in sour cream, vanilla, and salt until just combined. Spoon cheesecake filling over par-baked brownie bases, filling liners nearly to the top. Sprinkle mini chocolate chips and crushed cookies over the tops, pressing lightly. Bake until edges are set and centers are still slightly wobbly, about 16 to 18 minutes. Cool in pan for 20 minutes, then transfer to a rack to cool completely and refrigerate for at least 2 hours before serving. Drizzle with caramel and hot fudge and add whipped cream if desired.
Notes
Ensure the cream cheese is softened for easy mixing. Allow the cups to cool completely before refrigerating. Can be topped with additional toppings of choice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian