Mini Pink Swirled Cheesecake Brownies

Total Time:
1 hr 55 min
Prep:
50 min
Inactive:
45 min
Cook:
20 min

Yield:
36 mini brownie bites
Level:
Intermediate

Ingredients
  • Brownies:
  • 3 tablespoons butter
  • 2 tablespoons canola oil
  • 4 ounces bittersweet chocolate discs
  • 3/4 cup all-purpose flour
  • 1/4 cup Dutch-process cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • Cheesecake Topping:
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 2 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • Pink food coloring
  • Buttercream Frosting:
  • 3 cups confectioners' sugar, or more as desired
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • Milk, optional
  • Candies or cookies for decorating, such as pirouette cookies, white, pink or chocolate curls, dragees, edible glitter, chocolate cigars or wafer cookies
Directions
  • For the brownies: Preheat the oven to 325 degrees F. Line a mini-muffin pan with paper liners.

  • Melt the butter, oil and chocolate discs together over a double boiler, stirring until melted and smooth. Remove from the heat.

  • In a medium bowl whisk together the flour with the cocoa powder, salt and baking soda.

  • Stir the brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated and the batter is thick and glossy. Fold in the dry ingredients until just incorporated.

  • Spoon the brownie batter into the cupcake liners, coming about three-quarters of the way up the sides. Set aside.

  • For the cheesecake topping: Using an electric mixer, beat together the cream cheese with the granulated sugar, sour cream, vanilla and egg until well incorporated. Put half of the cheesecake topping into a pastry bag or resealable plastic bag. Use a bit of pink food coloring to dye the remaining topping; place into a second pastry bag.

  • Snip the tips of the pastry bags and pipe 3 to 4 medium dots of each color on top of the brownie batter. Use a toothpick to gently swirl the cheesecake batter and cover the brownie batter completely. Bake for about 15 minutes, then cool completely.

  • For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and light, about 1 minute. Add all but 1/4 cup of the confectioners' sugar and mix on low just to combine. Add the vanilla and increase the speed to high; beat until light and fluffy, 1 to 2 minutes. (Add more confectioners' sugar or a bit of milk depending on how stiff or loose you want the frosting.)

  • Remove the brownies from the pan and decorate with the buttercream frosting and candy or cookies as desired.


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