Nutella Cheesecake Mousse Brownie Bite

29a

Nutella Cheesecake Mousse Brownie Bite

Yield :12 brownie bites

INGREDIENTS:

For the brownies:

1 stick of butter (1/2 cup)

1 cup of sugar

2 large eggs

1/2 tablespoon vanilla extract

2/3 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 cup all-purpose flour

 

For the mousse:

6 tablespoons softened cream cheese (about 3 oz. or 85 g)

6 tablespoons Nutella

1/4 cup chopped milk chocolate or milk chocolate chips (45 grams)

1/2 cup heavy cream

 29

DIRECTIONS:

Preheat the oven to 350ºF. Liberally butter a muffin tin.

In the microwave or in a pot on the stove, combine the butter and sugar. Cook until bubbly, stirring occasionally.

Add the eggs and vanilla and quickly whisk together.

Stir together all the dry ingredients and stir into the rest until smooth. Divide batter into muffin tin.

Bake for about 20-25 minutes.

When they’re cool, use a shot glass or anything else with a small top to press a hole into each brownie. When they’re completely cool, fill with mousse.

To make the mousse, mix together the Nutella and cream cheese.

Melt the chocolate in the microwave or in a double broiler and stir into the cream cheese and Nutella.

Whip the cream until stiff peaks form. Stir about half of it into the Nutella mixture to soften it, then fold the rest in. Use to fill Brownies.

Top with melted Nutella and chocolate curls. Store in the refrigerator.

29c 29b

source : yammiesnoshery

Coffee Cheesecake Oreo Brownies

 

Coffee Cheesecake Oreo Brownies

Coffee Cheesecake Oreo Brownies

 Yields:  24 pcs
 

 INGREDIENTS:

your favorite brownie recipe  ( see brownie recipes)

1 – 8 ounce package cream cheese, softened

2 Tablespoons butter, softened

1 – 14 ounce can sweetened condensed milk

1 Tablespoon cornstarch

1 egg

4 teaspoons coffee extract

2 Tablespoons flour

1 cup miniature chocolate chips

24 Halloween Oreo cookies

1 – 8 ounce container Cool Whip

DIRECTIONS:

  1. Mix the brownies according to the directions on the box. Spread 1/2 of the batter in a greased 9×13 pan. Place the Oreo cookies side by side on the brownie batter. Cover the Oreo cookies with the rest of the brownie batter. Set aside.
  2. In another mixing bowl, beat the cream cheese, butter and cornstarch until fluffy. Beat in sweetened condensed milk, flour, egg, and coffee extract until smooth.
  3. Spoon the cheesecake batter on top of the brownie batter carefully. Sprinkle with the mini chocolate chips. Bake at 350 degrees for 40 minutes. Cool completely. Refrigerate until chilled.
  4. Top with Cool Whip before serving. Mini chocolate chips can be used for eyes, if desired. Store in a sealed container in the refrigerator.

source:  insidebrucrewlife

Red Velvet Cheesecake Brownies


Red Velvet Cheesecake BrowniesRed Velvet Cheesecake Brownies

Yields:  16 pcs (8″X8″)
Baking temp: 350 degrees fahrenheit
Baking time: 35-40 mins

INGREDIENTS:

1 stick unsalted butter, softened

2 oz. bittersweet chocolate, chopped

1 c. sugar

2 lg. eggs

1 t. vanilla

2 t. red food coloring

⅔ c. all-purpose flour

¼ t. salt

8 oz. cream cheese, softened

⅓ c. sugar

1 lg. egg

½ t. vanilla

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil and lightly grease. In a small heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
  2. In a large bowl, whisk together sugar, eggs, vanilla and red food coloring. Pour in the slightly cooled butter and chocolate mixture and whisk until combined. Add flour and salt and stir until everything is just combined with no streaks of flour remaining.
  3. Pour into prepared pan and smooth top with spatula.
  4. In a medium bowl, beat the cream cheese, sugar, egg and vanilla with a hand mixer on medium speed until smooth. Drop by tablespoonfuls onto prepared red brownie batter. Gently swirl the two batters with a butter knife.
  5. Bake for 35-40 minutes until cheesecake brownies are just set. Cool in the pan completely before slicing and serving.

source: foodtasticmom

Raspberry Cheesecake Brownie Bites

24

Raspberry Cheesecake Brownie Bites

Yield: 4 dozen

 

INGREDIENTS:

For the brownie batter:

4 large eggs

1 1/4 cups unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons vanilla extract

2 1/4 cups sugar

1 cup unsalted butter, melted

1 1/2 cups all-purpose flour

For the cheesecake:

1 (8-oz.) package cream cheese, at room temperature

1/3 cup raspberry jam

1 large egg yolk

24a

Directions:

  1. Preheat the oven to 350ºF.
  2. In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (Mixture will be very dry.)
  3. Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk until well blended. Transfer the mixture to a pastry bag or plastic bag.
  5. Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe about a teaspoon of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
  6. Bake for about 12 minutes, or until a toothpick inserted comes out clean.
  7. Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to cool completely.
  8. Kelly’s Notes:
  9. If the cream cheese isn’t at room temperature when you blend it, you will end up with lumps in the cheesecake mixture.
  10. The color of your cheesecake mixture will depend on the color of the jam you use. I add a few drops of red food coloring to the mixture to brighten it, but this is optional.

source: justataste

Pumpkin Swirl Brownies

40

Pumpkin Swirl Brownies

Yield:  9″ x 9″

INGREDIENTS:

brownie batter
  • 1 cup butter, softened
  • 1½ cups sugar
  • ½ cup brown sugar
  • ½ cup unsweetened cocoa powder
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
pumpkin swirl batter
  • 3 ounces cream cheese, softened
  • 3 tablespoons sugar
  • ½ cup pumpkin puree
  • 1 egg
  • ¼ teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
DIRECTIONS:chee
  1. Preheat oven to 375. Line a 9×9 inch pan with foil and spray well with cooking spray.
  2. Prepare brownie batter: In a large bowl cream together butter and sugars. add cocoa powder, eggs, and vanilla and mix well. Add flour and mix until just combined. Spread batter evenly into prepared pan.
  3. Prepare pumpkin swirl batter: In a medium bowl cream together cream cheese, sugar, and pumpkin puree until smooth. Add egg, pumpkin pie spice, and cinnamon and mix until completely incorporated. Drop spoonfuls of pumpkin swirl batter onto brownie batter in pan. Use a clean knife to gently swirl pumpkin batter into brownie batter (I like using a figure-eight pattern over and over for beautiful swirls).
  4. Bake 35-45 minutes until a toothpick comes out mostly clean. Allow to cool completely before cutting into bars. Store in airtight container.

source : lecremedelacrumb

Cheesecake Swirl Brownies


11a

Cheesecake Swirl Brownies

Yield : 9″ x 13″

INGREDIENTS:

For the Brownies:

2 sticks of butter, melted

2 1/4 cups of sugar

4 large eggs

1 tablespoon vanilla

1 1/4 cups of cocoa powder

1/2 teaspoon salt

1 teaspoon baking powder

1 1/2 cups all-purpose flour

2 cups chocolate chips

For the Cheesecake:

8 oz. softened cream cheese

1/3 cup sour cream

1/2 cup sugar

1/2 teaspoon vanilla

1 egg

11

DIRECTIONS:

  • Grease a 9×13 in. pan. and preheat the oven to 350º.
  • Melt the butter with the sugar in the microwave or in a pot on the stove until bubbly, whisking occasionally. Allow to cool for at least ten minutes. Add the eggs and vanilla until smooth. Add the cocoa powder, salt, baking powder, and flour and mix well to combined. Stir in the chocolate chips. Pour the batter into the pan.
  • In a separate bowl combine the cream cheese, sour cream, sugar, vanilla, and egg.
  • Make about one long trench at a time in the brownie batter with the end of a wooden spoon (or with the underside of a regular dessert spoon) and fill it with the cream cheese mixture. You’ll probably need about 5 trenches going across the long side of the pan.
  • Take a knife and cut rows all the way through the batter the opposite direction of the trenches.
  • Bake for about half an hour (or 10-15 minutes longer for less “gooey” brownies). Refrigerate until ready to serve.

11b

source:  yammiesnoshery

Red Velvet Cheesecake Brownies

29

Red Velvet Cheesecake Brownies

Yield : 8×8-inch

INGREDIENTS:

For the red velvet brownies:

8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing pan

1 cup sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon vanilla extract

1 Tablespoon red food coloring

1/8 teaspoon salt

1/2 teaspoon white vinegar

2 eggs

3/4 cup all-purpose flour

For the cheesecake filling:

1 (8-oz.) package cream cheese, softened

3 Tablespoons sugar

1/2 teaspoon vanilla extract

1 large egg yolk

29a 29b

Directions:

  1. Preheat the oven to 350ºF.
  2. Line an 8×8-inch baking pan with parchment paper and grease it with butter.
  3. In a large bowl, combine the melted 8 tablespoons butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.
  4. Whisk together the eggs in a small bowl, and then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving 1/4 cup of the batter for the topping.
  5. In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife or toothpick, swirl the cream cheese together with the dollops of brownie batter.
  6. Bake the brownies for 30 minutes. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.
  7. Kelly’s Notes:
  8. Brownies often taste better the second day after they’re baked, so feel free to make the brownies in advance and store them in an airtight container.

source : justataste

Cream Cheese Marbled Chocolate Brownies

45

Cream Cheese Marbled Chocolate Brownies

Yield:  9″ x 9″

INGREDIENTS:

  • 2 bars (8 oz). NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into pieces
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup granulated sugar, divided
  • 4 large eggs, room temperature, divided
  • 1 1/2 teaspoons vanilla extract, divided
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup (2/3 stick) butter, softened
  • 1/2 cup milk

DIRECTIONS: 

PREHEAT oven to 350º F. Grease 9-inch-square baking pan.

MICROWAVE chocolate in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.

BEAT cream cheese and 1/4 cup sugar in small mixer bowl until smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract.

COMBINE flour and salt in small bowl. Beat remaining 3/4 cup sugar and butter in medium mixer bowl until creamy. Add remaining 3 eggs, milk and remaining teaspoon vanilla extract; beat until well mixed. Beat in melted chocolate. Stir in flour mixture until blended. Spread into prepared baking pan.

DROP tablespoons of cream cheese mixture randomly over chocolate mixture. Swirl mixtures deeply with spoon, pulling chocolate mixture up to surface.

BAKE for 33 to 38 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Refrigerate for 1 hour. Cut into bars.

source : verybestbaking

Peppermint Cheesecake Swirl Brownies

38

Peppermint Cheesecake Swirl Brownies

Yield:  8″ x 8″

INGREDIENTS:

cheesecake batter
  • 8 ounces cream cheese, softened
  • ⅓ cup sugar
  • ¼ teaspoon peppermint extract
  • 1 egg + 1 egg white
  • 1 tablespoon flour
brownie batter
  • 1 cup flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ cup oil
  • ¼ cup heavy cream or half & half
  • 2 teaspoon vanilla
  • 2 eggs
  • 1½ cups brown sugar
DIRECTIONS
  1. Preheat oven to 350 and line an 8×8 inch pan with foil and spray well with cooking spray.
  2. Prepare cheesecake batter. Use a handmixer to cream together cream cheese and sugar until smooth. Add sugar and peppermint and mix well. Add egg and egg white and mix. Stir in flour. Set batter aside.
  3. Prepare brownie batter. Add flour, cocoa powder, and salt to a bowl and whisk to combine. In another large bowl combine brown sugar, milk, oil, cream, vanilla, and eggs and mix until smooth. Slowly mix in flour mixture until completely combined.
  4. Pour all but ½ cup of brownie batter into prepared pan. Spread cheesecake layer evenly on top of brownie layer. Drop tablespoons of reserved brownie batter on top of cheesecake layer. Use a knife to swirl batter. Bake about 25 minutes, until top is set. Allow to cool completely before cutting into bars. Store in airtight container, keep refrigerated.

source : lecremedelacrumb

Cheesecake Brownie Bites

26

Cheesecake Brownie Bites

Yield : 30 mini brownies

INGREDIENTS:

For the brownie batter:

4 large eggs

1¼ cups baking cocoa

1 teaspoon salt

1 teaspoon baking powder

1 Tablespoon instant espresso powder, mixed with 2 teaspoons water

2 teaspoons vanilla extract

2¼ cups sugar

1 cup unsalted butter, melted

1½ cups all-purpose flour

For the cheesecake filling:

1 (8-oz.) package cream cheese, softened

3 Tablespoons sugar

1 large egg yolk

26d

Directions:

  1. Preheat the oven to 350ºF.
  2. In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.
  3. Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
  4. In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.
  5. Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
  6. Bake for about 12 minutes, or until a toothpick inserted comes out clean.
  7. Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.
  8. Kelly’s Notes:
  9. When measuring flour, never scoop the cup into the flour, as it condenses the flour and causes you to use more than the recipe intends. Instead, spoon the flour into your measuring cup and level it with a knife. The same technique applies for cocoa powder.
  10. A mini-ice cream scoop is an easy and efficient way to scoop the brownie batter into the prepared cups.
  11. Feel free to swirl the cheesecake mixture with the brownie mixture once scooped into the muffin cups to create a marbled effect.
  12. If the brownie bites aren’t easily releasing from the pan, use a sharp knife to cut around the edges to release them.

26a 26b 26c

source: justataste