Gooey Autumn Spice Brownie Cups #SundaySupper
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
  • 8 ounces cream cheese, softened
  • ¾ cup sugar, divided
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • 16 tablespoons (2 sticks) unsalted butter
  • ¾ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1¼ cups all purpose flour
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1¼ cups chocolate chips
  1. Preheat the oven to 350°. Set aside a 12-cup muffin pan.
  2. Stir the cream cheese, ¼ cup sugar, ginger, cloves and cinnamon together in a bowl until smooth. Set aside.
  3. Place the butter, brown sugar and ½ cup 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.
  4. Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.
  5. Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
  6. Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but some will still hold their shape.
  7. Spray the pan with non-stick cooking spray. Use a large cookie dough scoop to evenly transfer ½ the batter to the muffin cups. Use a small cookie dough scoop to evenly scoop the filling into the middle of each of the cups. Scoop the remaining batter evenly over the cream cheese scoops.
  8. Bake at 350° for 18 minutes, rotating the pan front to back halfway through.
  9. Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Autumn Spice Brownie Cups.
  10. Remove from the pan and serve.
Recipe by Desserts Required at