Prepare to be transported to dessert heaven with these irresistible Black Bottom Brownie Bites that will make your taste buds dance with joy! Imagine a perfect combination of rich, fudgy chocolate brownie and creamy cheesecake, all packed into one bite-sized sensation that's impossible to resist. Whether you're hosting a party, looking for a quick sweet treat, or simply want to impress your friends and family, these mini delights are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 bites
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or lightly grease with cooking spray.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and whisk in granulated sugar until well combined.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together cocoa powder, all-purpose flour, salt, and baking powder.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- In another bowl, beat cream cheese until smooth. Gradually mix in powdered sugar until creamy.
- Fill each mini muffin cup about 1/3 full with the chocolate brownie batter.
- Add a dollop of cream cheese mixture on top of the brownie batter in each cup.
- Sprinkle chocolate chips evenly over the cream cheese layer.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the brownies tender and fudgy.
- Use a Cookie Scoop: For uniform-sized bites, use a small cookie scoop or tablespoon to fill the mini muffin cups evenly.
- Check for Doneness: The toothpick test is crucial - a few moist crumbs are perfect, but no wet batter should remain.
- Cooling is Key: Allow the brownie bites to cool completely before storing to prevent condensation and maintain their texture.
- Storage Hack: These bites can be frozen for up to 2 weeks. Just place in an airtight container between layers of parchment paper.
- Serving Suggestion: For an extra touch, dust with a light sprinkle of powdered sugar or drizzle with melted chocolate before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
