Ingredients
1 cup brownie mix
2 tablespoons vegetable oil
1 large egg
1/4 cup water
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup sour cream
1/2 cup mini chocolate chips
1/4 cup crushed nuts (optional)
Whipped cream, for topping
Chocolate syrup, for drizzling
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Ezoic
In a mixing bowl, combine the brownie mix, vegetable oil, egg, and water. Stir until well combined.
Divide the brownie batter evenly among the cupcake liners, filling each about halfway. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and let cool slightly.
In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar, vanilla extract, and egg, mixing until well combined. Stir in the sour cream and mini chocolate chips.
Spoon the cheesecake mixture over the cooled brownie bases in the cupcake liners, filling each almost to the top.
Bake for an additional 15-18 minutes, or until the cheesecake is set and slightly puffed. Remove from the oven and let cool completely in the pan.
Once cooled, refrigerate the cheesecake cups for at least 2 hours to set.
Before serving, top each cup with whipped cream, a drizzle of chocolate syrup, and crushed nuts if desired.
Leave a Comment