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0.0 – 0 reviews • Baking
| Level: |
Intermediate |
| Total: |
1 hr 55 min |
| Active: |
55 min |
| Yield: |
36 mini brownie bites |
Ingredients
- 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
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 36 servings |
| Calories |
184 |
| Total Fat |
11 g |
| Saturated Fat |
6 g |
| Carbohydrates |
22 g |
| Dietary Fiber |
0 g |
| Sugar |
19 g |
| Protein |
1 g |
| Cholesterol |
39 mg |
| Sodium |
73 mg |
