Gooey Mocha Cheesecake Brownie Cups
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Ingredients
  • Brownie:
  • ½ teaspoon vanilla extract
  • 1 tablespoon instant coffee
  • 16 tablespoons (2 sticks) unsalted butter
  • ¾ cup sugar
  • ½ cup light brown sugar
  • 1¼ cups all purpose flour
  • ½ teaspoon salt
  • 2 eggs, room temperature, beaten
  • 1¼ cups chocolate chips
  • Cheesecake:
  • ½ teaspoon vanilla extract
  • ½ tablespoon instant coffee
  • 8 ounces cream cheese, room temperature
  • ⅓ cup sugar
  • 1 egg, room temperature
  • 1½ tablespoons heavy cream
Instructions
  1. For the brownie:
  2. Preheat the oven to 350°. Set aside a 12-cup muffin pan.
  3. Dissolve coffee in the vanilla. Set aside.
  4. Place the butter, sugar and brown sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
  5. Whisk to blend the ingredients together. Whisk in the vanilla/coffee, then the flour and salt.
  6. Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
  7. Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but you may still have some that hold their shape. Set aside.
  8. For the cheesecake:
  9. Dissolve coffee in the vanilla. Set aside.
  10. Place cream cheese and sugar into a mixing bowl and beat until creamy, about three minutes, scraping the bowl down as needed. Add the egg followed by the cream and vanilla/coffee.
  11. Spray the pan with non-stick cooking spray. Use a large cookie dough scoop for the brownie batter and a small cookie dough scoop for the cheesecake batter.
  12. Each cup will have 1 level scoop of brownie batter and 1 heaping scoop of cheesecake batter. Scoop ⅓ of the brownie batter scoop into the cup. Top this with a heaping scoop of the cheesecake batter. Top this with the remaining ⅔ of the brownie batter left in the scoop.
  13. Bake at 350°, on a rack in the middle of the oven, for 18 minutes. Rotate the pan front to back halfway through.
  14. Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Mocha Cheesecake Brownie Cups.
  15. Remove from the pan and refrigerate until cold.
Recipe by Desserts Required at https://www.dessertsrequired.com/gooey-mocha-cheesecake-brownie-cups