Mini Pink Swirled Cheesecake Brownies
- Level: Intermediate
- Yield: 36 mini brownie bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 184
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 0
- Sugar
- 19
- Protein
- 1
- Cholesterol
- 39
- Sodium
- 73
- Total: 1 hr 55 min (includes cooling time)
- Active: 55 min
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.