
I think brownies are among the absolute cake classics. Well, actually, brownies are a classic in their own category. Inside nice gooey and moist – not to compare with a sponge cake. That’s exactly how we feel about cheesecake. There are so many different types of cheesecake – and each one is super delicious! From the New York Cheesecake to the AIP-suitable No Bake Triple Layer Cheesecake – we love them all!
With Sweet Sin, you can magically create a super tasty and totally juicy chocolate dream out of the oven. It’s hard to believe that these juicy brownies are so easy to make!
Ingredients:
BROWNIE LAYER:
- 1/4 cup (56 grams) unsalted butter
- 1/4 cup bittersweet chocolate chips or 1 1/2 oz chopped chocolate
- 1/2 cup (100 grams) powdered sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup (40 grams) all-purpose flour
CHEESECAKE LAYER:
- 16 ounces (2 packages, 455 grams) cream cheese, softened to room temperature
- 1 large egg
- 1/3 cup (66 grams) powdered sugar
- 1 teaspoon vanilla extract
TOPPING:
- 1 cup (250 ml) heavy whipping cream
- 1/4 cup (50 grams) powdered sugar
- 1 teaspoon vanilla extract
- Chocolate sauce
- Fresh raspberries or strawberries
Directions:
BROWNIE LAYER:
- Preheat oven to 350 degrees F. Line a regular muffin pan with paper cupcake liners or grease well with nonstick spray.
- In a small saucepan melt chocolate and butter until smooth.
- Remove from heat and stir in sugar.
- Add egg and vanilla extract and stir until smooth.
- Fold in salt and flour.
- Divide brownie batter between the 12 muffin cups. Bake until brownies just appear set, about 10 minutes. Set aside.
ADD CHEESECAKE LAYER:
- With an electric mixer, beat together the cream cheese, egg, sugar and vanilla until smooth.
- Spoon over brownie bottoms, filling cups just over 3/4 cup full.
- Bake until tops appear dry and centers barely jiggle when shaken, about 12-15 minutes.
- Let cups cool completely, about 1 hour at room temperature or chilled in the fridge for 30 minutes.
ADD TOPPING:
- Beat heavy whipping cream, sugar, and vanilla extract to medium peaks. Spoon or pipe on top of mini cheesecakes.
- Drizzle with chocolate sauce and top with berries.
- Cheesecakes should be stored in the fridge.
Nutrition facts:
- 327 Calories
- 30 g Fat
- 10g Protein
- 7g Carbohydrate
Recipe by: completelydelicious
Photo by sonyakamoz
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