Provided by Food Network
Categories dessert
Time 2h5m
Yield 24 mini brownies
Number Of Ingredients 20
Steps:
- Candies or cookies for decorating, such as pirouette cookies, white, pink or chocolate curls, dragees, edible glitter, chocolate cigars or wafer cookies
- For the brownies: Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan very lightly with nonstick cooking spray and line the bottoms with small rounds of parchment.
- In a double boiler, melt the butter and the chocolate together, stirring often to avoid scorching. Remove from the heat once everything is melted and combined.
- In a big bowl, whisk together the granulated sugar, brown sugar, eggs and egg yolk. Whisk in the salt and vanilla.
- Slowly add the chocolate mixture to the egg mixture to temper it and whisk just to combine.
- Gradually stir in the flour and mix until everything is combined and smooth. Stir in the walnuts if using. Set aside.
- For the cheesecake topping: With an electric mixer, beat the cream cheese with the granulated sugar and salt until smooth, then add the sour cream, vanilla and egg, and beat together just until incorporated. Transfer the cheesecake topping to a pastry bag or resealable plastic bag.
- Use a small ice cream scoop to add the brownie batter to the muffin pan (it should come halfway up the sides). Snip the tip off the pastry bag and pipe some cheesecake topping on top. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely in the pan.
- For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and light, about 1 minute. Add all but 1/4 cup of the confectioners' sugar and mix on low just to combine. Add the vanilla and increase the speed to high, then beat until light and fluffy, 1 to 2 minutes. (Add more confectioners' sugar or a bit of milk depending on how stiff or loose you want the frosting.)
- Frost the brownie bites with buttercream frosting, and decorate as desired with candy or cookies.
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Atisang Ngaka
[email protected]I'm not a huge fan of cheesecake, but I loved these brownies! The cheesecake topping was the perfect complement to the chocolatey brownie base. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dessert.
Shoukat Ali
[email protected]These brownies were easy to make and so delicious! I loved the combination of the cheesecake topping and the brownie base. I will definitely be making these again.
Promise Do-good
[email protected]These brownies were amazing! I've never had anything like them before. The cheesecake topping was so creamy and the brownie base was so fudgy. I will definitely be making these again.
Mohini Pandey
[email protected]I had some trouble getting the cheesecake topping to set properly. I think I overcooked the brownies, which caused the topping to crack. Other than that, they were still tasty.
Joey Gamio
[email protected]These brownies were a little too sweet for my taste, but my kids loved them. I think next time I'll use less sugar in the cheesecake topping.
Adem
[email protected]I made these brownies for a party and they were a hit! Everyone loved them, and I got several requests for the recipe. They're easy to make and absolutely delicious.
Daniel Washington
[email protected]These brownies were delicious! The cheesecake topping was the perfect complement to the chocolatey brownie base. I would definitely recommend this recipe to anyone looking for a decadent and easy-to-make dessert
Zamra Qayyum
[email protected]This was an interesting combination of flavors. I wasn't sure what to expect, but I was pleasantly surprised. The cheesecake topping was rich and creamy, and the brownie base was fudgy and chocolatey. My family loved the brownies. They're definitely