Description
Brownie Bottom Mini Cheesecakes are a delightful dessert combining a rich chocolate brownie base with a creamy mascarpone cheesecake topping, perfect for any occasion.
Ingredients
Scale
- 1 cup chocolate cake mix
- 2 tablespoons canola oil
- 1 large egg
- 1/4 cup milk
- 8 ounces mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1 large egg
- 1/4 cup heavy cream
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 325°F (163°C) and prepare a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, blend the chocolate cake mix, canola oil, egg, and milk until smooth.
- Spoon the chocolate batter into each muffin cup, filling them about one-third full, and bake for 10 minutes.
- Allow the brownie base to cool for a few minutes in the pan.
- In a separate bowl, whip the mascarpone cheese until creamy, then gradually add the powdered sugar and almond extract.
- Incorporate the egg and heavy cream, stirring until smooth, and fold in mini chocolate chips if desired.
- Spoon the cheesecake mixture over the brownie layer in each muffin cup, filling nearly to the brim.
- Return the pan to the oven and bake for an additional 20-25 minutes until the cheesecake bites are firm with a slight jiggle in the center.
- Let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours before serving for the best flavor and texture.
Notes
- For an extra touch, drizzle melted chocolate over the top or garnish with crushed nuts before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 190
- Sugar: 8g
- Fat: 10g
- Carbohydrates: 16g
- Protein: 4g