Not exactly re-inventing the wheel here, but whatever, man. People dig ’em and I’m nothing if not a populist. Besides, I used eggs from Amber Waves Farm in Amagansett, so these are basically farm-to-table. Anyway, there’s really not much to these. It’s your basic brownie recipe combined with your basic cream cheese filling recipe to make a pretty looking (and tasty) little snack. I did, however, include a picture of cute dog, so let the page views commence!
Brownies (this recipe, halved and without the browning of the butter)
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 tablespoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake filling (from my dome, son!)
- 8 oz. softened cream cheese
- 3 tablespoons granulated sugar
- 1 egg yolk
- Preheat oven to 325 degrees and prepare a couple of 18-count mini muffin pans with non-stick cooking spray.
- In the large bowl, use a hand mixer to cream butter and sugar.
- Add the eggs, one at a time, and mix until fully incorporated.
- Add the vanilla and mix some mo’.
- Add the cocoa powder, flour, salt and baking soda and mix until just combined (like 2 minutes, tops).* Set aside.
- Clean off your hand mixer’s mixing things (do they have a name?).
- In a separate bowl, use a hand mixer on medium/medium low and beat cream cheese, sugar, and egg yolk until creamy (about 2 – 3 minutes).
- Put that cream cheese business in a piping bag!
- Fill each muffin cup with 1 tablespoon of brownie mix, about halfway.
- Pipe a teaspoon-sized dollop of the cream cheese mixture in the center of each brownie batter-filled muffin cup.
- Use a toothpick to swirl the cream cheese and make it look pretty.
- Bake for 17 – 20 minutes.
- Allow the brownies to cool for 5 – 7 minutes before transferring to a wire rack to finish the job.
- Fool your dog into thinking you’re going to give her one, but, in reality, you’re really just using her to take a picture because people on Instagram like dogs.
*Generally, I’m a fan of whisking together dry ingredients before adding them to the wet ones, but I was being lazy. And this is not exactly haute cuisine here.