Brownie-Cream Cheese Bites

April 23, 2012 at 12:28 pm (Recipes)

I saw a recipe similar to this on Pinterest.  I have a very bad habit of printing out recipes that I want to “try.” They are piling up. thwarting my de-cluttering effort!  I remembered that I had a recipe similar to the one on Pinterest so I searched through my 100’s of loose recipes and found it!  I know that this recipe is at least 25 years old.  The original name of the recipe is “German Sweet Chocolate Cream Cheese Brownies.”  I have (as I usually do over time) modified this.  Everything old is new again!

Brownie Cream Cheese Bites

Preheat oven to 350 degrees.  Spray mini muffin tin (24) with non stick spray.

Brownie Layer

  • 1 package (4 oz) German sweet chocolate or Dark chocolate
  • 1/4 cup (1/2 stick) butter (unsalted)
  • 3/4 cup sugar (less depending on your taste)
  • 2 eggs (beaten)
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/2 chopped nuts (optional)
  • (optional) 2 tablespoons of instant coffee dissolved in the eggs

Cream Cheese Topping

  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon flour

Prepare Brownie Layer – Microwave chocolate and butter in large microwaveable bowl on High just until butter is melted.  Check it after 1 minute — add time by 15 seconds until butter is melted.  Stir until chocolate is completely melted.  Stir sugar into melted chocolate stir in eggs (coffee dissolved if using) and vanilla until completely mixed.  Mix in flour until well-blended.  Stir in nuts if using.

Cream Cheese topping – Mix cream cheese, sugar, egg and flour until smooth (may need to whisk).

Put scant tablespoon of brownie layer into each muffin cup.  This layer should go no further than 1/2 up the sides.  Then drizzle 1 teaspoon of cream cheese topping on each cup.  The cream cheese layer is thinner than the brownie mix — don’t be scared 🙂 .  Put a dollop of the remaining brownie mixture on top of the cream cheese.  This doesn’t have to be perfect — the randomness of the brownie/cream cheese is part of the charm!!  Bake at 350 for 20-25 minutes.  Do not over bake.  Cool for about 10 minutes and loosen with a knife (if needed) and take out of tin to finish cooling on the rack.

This recipe makes 24 teeny tiny bites — it is awesome!  I’m glad that I re-discovered this recipe!!

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