Ingredients
For the brownie mixture:
9 tbsp butter (Kerrygold unsalted preferred)
1 1/4 cups sugar
1/4 cup cocoa powder (sifted)
1/2 tsp vanilla
1 tbsp red food coloring
1/8 tsp salt
1/4 tsp espresso powder
1/2 tsp vinegar
2 eggs
3/4 cup King Arthur all-purpose flour
For the cheesecake swirl:
9 oz cream cheese (room temperature)
3 tbsp sugar
1/2 tsp vanilla
1 egg yolk
Instructions
1. Preheat oven to 350°F. Grease a mini muffin pan generously. Sift cocoa powder into a small bowl.
2. In a medium bowl, whisk melted butter, sugar, cocoa, vanilla, food coloring, salt, espresso powder, and vinegar. Whisk in eggs one at a time. Fold in flour until just combined.
3. In a separate bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in the egg yolk.
4. Spoon 1 tbsp brownie batter into each muffin cup. Top with 1 tsp cream cheese mixture, then another tsp of brownie batter. Swirl with a toothpick.
5. Bake for 12 minutes. Cool in pan for 5 minutes before moving to a wire rack.
Notes
Ensure cream cheese is truly at room temperature (70°F) for a smooth swirl.
Do not overbake! The centers should remain slightly soft for that fudgy texture.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American