Black Bottom Mini Brownie Cups Recipe

Name: Black Bottom Mini Brownie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Cheese Layer; 1 (3 ounce) package cream cheese, slightly softened and cut into chunks; 2 1/2 tablespoons granulated sugar; 1 lb unsalted butter, melted; 1 large egg yolk; 1/2 teaspoon vanilla extract; 1/2 cup miniature semisweet chocolate chips; Chocolate Layer; 1/4 cup unsalted butter, cut into chunks; 2 ounces unsweetened chocolate, coarsely chopped; 3/4 cup granulated sugar; 1/2 - 1 cup all-purpose white flour; 1/4 teaspoon salt; 1/8 teaspoon baking soda; 1 large egg; 1 teaspoon vanilla extract

Servings: persons

Cream Cheese Layer
1 (3 ounce) package cream cheese, slightly softened and cut into chunks
2 1/2 tablespoons granulated sugar
1 lb unsalted butter, melted
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
Chocolate Layer
1/4 cup unsalted butter, cut into chunks
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup granulated sugar
1/2 - 1 cup all-purpose white flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1 large egg
1 teaspoon vanilla extract

1
Preheat oven to 350u00b0F.
2
Grease 24 mini muffins pans or coat with nonstick spray.
3
For the Cream Cheese Layer:
4
In a food processor, process the cream cheese, sugar, butter, egg yolk and vanilla until well blended and completely smooth. By hand, stir in the chocolate mini morsels; set aside.
5
Alternately in a large bowl with mixer on low speed, beat the cream cheese and sugar until completely smooth. Add the butter, egg yolk, and vanilla and continue beating until completely smooth. Stir in the mini-morsels.
6
For the Chocolate Layer:
7
In a medium microwave safe bowl, microwave the butter and chocolate on 50% power for 1 minute. Stir well, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Stir the sugar into the chocolate mixture until well blended. Let cool to warm.
8
In a small bowl, thoroughly stir together the flour, salt, and baking soda; set aside. Beat the egg, 1 tbs water and vanilla into the chocolate mixture until the mixture is well blended and the sugar dissolves.
9
Stir in the flour mixture until evenly incorporated.
10
Spoon about 1/2 tbs of the chocolate mixture into each mini-muffin cup. Spoon about 1 tsp of the cream cheese mixture over the tops, dividing it equally among the cups. Spoon the remaining chocolate mixture evenly over the cream cheese mixture. Set the muffin tins on a baking sheet.
11
Bake in the middle of the oven for 11-14 minutes or until a toothpick inserted in the center comes out clean except for the bottom 1/4-inch, which may still look moist.
12
Transfer the muffin tins to a wire rack and let stand until the brownie cups are completely cooled.
13
Gently loosen the brownie cups with the point of a table knife, then remove from the pans. Store in an airtight container for up to 4 days. or freeze for up to 1 month.

1498

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cream Cheese Layer, 1 (3 ounce) package cream cheese, slightly softened and cut into chunks, 2 1/2 tablespoons granulated sugar, 1 lb unsalted butter, melted, and more.

Yes, Black Bottom Mini Brownie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Bottom Mini Brownie Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions