Black Bottom Mini Brownie Cups
Yield: 24 mini brownie cups
Cream Cheese Layer:
3 ounces cream cheese, slightly softened and cubed
2 1/2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted
1 large egg yolk
1/2 teaspoon vanilla
1/2 cup (3oz) mini semisweet chocolate chips
1/4 cup unsalted butter, cubed (1/2 stick)
2 ounces unsweetened chocolate. coarsely chopped
3/4 cup granulated sugar
1/2 cup all-purpose flour — LESS 1 Tablespoon
1/4 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon water
Preheat oven to 350 degrees. Coat 2-12 cup mini muffin pans with cooking spray. I suggest a spray with flour and spray well!!!
The cream cheese layer: In food processor, beat cream cheese, sugar, butter, egg yolk and vanilla until smooth. By hand, stir in the mini chocolate chips; set aside. (Or, in a large bowl, with an electric mixer on low speed, beat the cream cheese and sugar until smooth. Add the butter, egg yolk, and vanilla, and continue beating until smooth. Stir in the chocolate chips)
The brownie layer: In a medium microwave safe bowl, melt butter and chocolate on 50% power x 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; cool until warm. In a small bowl, thoroughly stir flour, salt and baking soda; set aside. Beat the egg, 1 Tbsp of water and vanilla into chocolate mixture until well blended. Stir in flour mixture until evenly incorporated..
Spoon 1/2 tablespoon of chocolate mixture into each prepared muffin cup. Spoon 1 teaspoon of cream cheese mixture over the tops, dividing it equally among the cups. Spoon the remaining chocolate mixture equally over the cream cheese mixture. Take caution not to overfill.
Bake in the middle of the oven for 11 – 14 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs on it. Place muffin pans on a wire rack to cool.
Gently loosen brownie cups with point of a knife; remove from the pan. I found a spoon to be easier. Store in airtight container for up to 4 days; or freeze up to 1 month.
Source: The All-American Cookie Book