I really don’t think you need me to tell you how delicious and indulgent these are. I think the name speaks for itself. If you don’t believe me, you’ll just have to try them out to know for sure.
Chocolate Chip Cheesecake Brownie Cups
Cheesecake Filling
- 1 pkg. (8 oz) cream cheese, softened
- 1 egg
- 1/3 c. sugar
- 1/2 t. vanilla
- 1/8 t. salt
- 1/2 – 1 c. chocolate chips
Brownie Batter
- 1 c. water
- 1/3 c. vegetable oil
- 1 T. vinegar
- 1 t. vanilla
- 1 1/2 c. flour
- 1 c. sugar
- 1/4 c. baking cocoa
- 1 t. baking soda
- 1 t. salt
1. Beat together the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips and set aside.
2. In a seperate bowl, stir together the water, oil, vinegar and vanilla. Combine remaining ingredients and stir in to the liquid. Whisk together until smooth, or mix on medium speed for 2 minutes. Batter will be thin.
3. Grease two muffin tins, or use paper liners, and fill each with a 1/4 c. batter. Put about one tablespoon of the cheesecake mixture in the center of each cup.
4. Bake at 350 degrees for 20-25 minutes. Cool completely before eating. Store in the refrigerator.
One of the best things about these cups is that they freeze really well and are perfect to grab for a quick treat. Thaw either in the refrigerator for a few hours or on defrost in the microwave for about 30 seconds.
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I bet they probably taste good straight from the freezer, too.
Fantastic bite size brownie bites! Thanks for this recipe.
Yummy!!!
yum! having those in the freezer would probably not be a good thing… or maybe it would. Maybe it would prevent me from making a whole pan and eating it all at once
I love your site. The funny thing is 9 months ago before I started from scratch cooking and stockpiling I would have to run to the store and purchase (at full price without coupons) at least 2 or more of these ingrediants. But now I have everything I need to bake these. To the kitchen. Yum.
I can’t wait to try these.
My daughter just looked over my shoulder and said “so can we make those?” I second that!
Look fabulous. Thanks!
I’m confused. You’ve got the chocolate chips going in the cheesecake filling… this would make them filling chocolate and brown in color…? And I don’t see any chocolate in the brownie mix…?
Funny. In my neck of the woods these are called “Black Bottoms”! We love ‘em. I haven’t made in ages, though.
This and the potato torta look awesome!
NAOmni
Oh my…those look so delicious. Who could resist cheesecake AND brownies?
I linked to this post telling people how wonderful these would have been if I had not used DISTILLED WHITE VINEGAR in the recipe
http://myfrugaladventures.blogspot.com/2009/04/try-this-chocolate-chip-cheesecake.html
On step one, I think you accidentally forgot to put “Vanilla” in there.
We had some cheesecake mixture left over, so I just made some crustless cheesecake cups, and they fell apart when I took them out of the pan, but they were our favorite ones! I would love to see a chocolate crust to put with the cheesecake filling. YUM!
I have a photo of the ones we made here:
http://www.facebook.com/photo.php?pid=1573245&l=d3dac5e7aa&id=504619031
Thanks for posting this!
These turned out delicious- I may have just added a little too much vinegar. I will make them again for sure with double the cream cheese part
i just leave munching and eating cheesecakes, they are tasty and yummy,.,
We finally got around to using this recipe but we made one substitution – we used high melting temp Ghirardelli chocolate chunks instead of chocolate chips. Huge hit coming out of the kitchen. Thanks!
i’d love to munch those very big cheesecakes, they are really tasty and sweet*:’
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