Brownie Bottom Cheesecake Bites with Dark Chocolate Ganache
By Marcus Hale
Prep
20 min
Cook
30 min
Total
50 min
Servings
12
Level
Medium
Partially baking the brownies keeps them separate from the cheesecake in the muffin cups․ The partially baked brownies don't blend with the cheesecake in the cups․ I stir the brownie batter only until no dry flour remains․ The final product has a thick fudgy brownie layer and a lighter-colored cheesecake layer․
The cheesecake batter should contain completely room-temperature cream cheese․ When I add the egg and cream to the batter‚ I stir on low speed just until combined and fill the cups nearly to the top with batter․ I tap the pan against the counter three times to bring trapped bubbles to the surface before baking․
After the second baking‚ the edges of the cookies should be dull and set․ When you lift the pan‚ the centers of the cookies should move as one solid piece․ The tops of the cookies should show no browning․ Let cookies cool in the pan for at least 1 hour before chilling to help layers set․
Dark chocolate drizzle is poured over chilled cake and mini chips are added before the drizzle dries․ A piping bag fitted with a small tip can be used to apply the drizzle in decorative patterns‚ though a spoon can also be used (less decorative)․ Let finished bites sit at room temperature for 10 minutes before serving with peach crumble bars․
Why you'll love this recipe
- Gently folding helps maintain the brownie crust's thickness‚ and a shorter baking time can help maintain the cheesecake crust's thickness․
- Room-temperature cream cheese can be mixed at low speed to avoid air pockets in the batter‚ which can make baked goods crack or otherwise fall apart․
- Matte surface and slight shaking can be used to assess the baked cheesecake's degree of doneness and when to stop baking before the top dries out․
- Brief exposure to microwaves stops the dark chocolate ganache filling from hardening completely‚ enabling the mini chips to stick to the filling․
- Each cup is a serving․ You don't need to cut a piece of cheesecake to eat it․
Ingredients
- •½ cup unsalted butter (melted)
- •1 cup granulated sugar (divided)
- •2 large eggs (room temperature, divided)
- •1 tsp vanilla extract
- •½ cup Dutch-processed cocoa powder (sifted)
- •½ cup all-purpose flour
- •salt (a pinch)
- •8 oz full-fat cream cheese (completely room temperature)
- •¼ cup heavy cream (for the cheesecake batter and ganache, including 2 tbsp (30ml) for ganache)
- •2 oz dark chocolate (chopped, for ganache)
- •¼ cup mini semi-sweet chocolate chips (for garnish)
Instructions
- 1
Preheat the oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
- 2
Whisk the melted butter and 3/4 cup of the granulated sugar together in a medium bowl.
- 3
Beat in 1 egg and the vanilla extract until the mixture looks glossy and smooth.
- 4
Sift in the cocoa powder, flour, and salt, then fold gently with a silicone spatula until no flour streaks remain.
- 5
Divide the brownie batter between the lined wells, using about 1 tablespoon in each.
- 6
Par-bake the brownie bases for 8-10 minutes.
- 7
Beat the room-temperature cream cheese with the remaining 1/4 cup granulated sugar until completely smooth.
- 8
Add the remaining egg and a splash of heavy cream, then mix on low speed until just combined.
- 9
Fill each cup nearly to the top with the cheesecake mixture, then tap the tin firmly on the counter three times.
- 10
Bake for another 15-18 minutes, until the edges are set and slightly matte while the center still has a slight, uniform wobble.
- 11
Cool the bites in the pan at room temperature for at least 1 hour, then refrigerate for at least 4 hours.
- 12
Microwave the dark chocolate and 2 tbsp (30ml) heavy cream in 20-second bursts, stirring gently until glass-smooth.
- 13
Drizzle the ganache over the chilled bites and immediately top with the mini semi-sweet chocolate chips.
FAQ
Nutrition (per serving)
Calories
210
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