Brookie Cheesecake Cups
A brownie, chocolate chip cookie cup filled with a cream cheese filling.
Equipment
- 6 count jumbo muffin Pan
- Hand Mixer
Ingredients
Cookie:
- 1 tube refrigerated chocolate chip cookie dough
Cream Cheese Filling
- 8 ounces cream cheese
- ½ cup granulated sugar
- 1 egg
Fudge brownie box mix (and ingredients)
- 2 eggs
- 1/2 cup vegetable oil
- 2 Tablespoons water
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a jumbo muffin pan with baking spray or by using a paper towel to grease with oil, butter, or shortening. Set aside.
- In a small mixing bowl add the cream cheese and blend with a hand mixer until smooth.
- Add the sugar and egg. Beat again until the mixture is combined. Set aside.
- In a larger bowl, mix together the brownie box mix. Add the brownie mix, eggs, oil and water all at once. Mix together with a spoon or whisk until combined and smooth. Set aside.
- Take the refrigerated chocolate chip cookie dough and squeeze about ¼ cup into each container in the pan. Use your fingers to press and mold the cookie dough to cover each well in the pan. Add more if needed.
- Now take the cream cheese mixture and add about 3 tablespoons of cream cheese into each cookie dough well.
- Pour brownie batter into each well, on top of the cream cheese filling. Fill each cup all the way to the top.
- Bake these in the oven for 30-45 minutes or until the brownies are done. Use a toothpick to check for doneness.
- Remove from the oven and let cool.
- Flip over onto a rack or serving platter. Gently tap the bottom of the muffin pan to help release the brookie cheesecake cups.
- Top with your desired toppings such as ice cream, chocolate syrup and anything else you desire.
Notes
● This dessert is best eaten right away, but can be stored in the refrigerator in an airtight container.
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