Brownie and Vanilla Chocolate Chip Cheesecake Bites

 

I love chocolate. I know it's passé, but I seriously do love chocolate. I bake a lot of different chocolate recipes - cookies, donuts, cupcakes, cheesecake, mousse, and probably more if I think on it longer. So, I thought what could be better than combining different chocolate desserts? Behold my version of a brownie and cheesecake bite. I decided to make the cheesecake as a vanilla and chocolate chip version, and it's pretty darn tasty.

Brownies 

3 1/3 cup sugar (667 grams)

1 cup butter (or margarine)

8 oz unsweetened chocolate baking bar

1 tsp ground instant espresso

1/4 cup warm water

1 Tbsp vanilla extract

4 eggs

2 2/3 cup all-purpose flour (400 grams)

4 Tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp salt

Preheat oven to 350 degrees. In a medium size pot, melt the sugar, butter, unsweetened baking bar, and the espresso dissolved in warm water over medium heat until melted.

While the chocolate mixture melts, in a bowl measure out the flour, cocoa, baking soda and salt. 

When the chocolate mixture finishes melting, transfer the contents to a bowl and allow it to cool so the eggs don't scramble when you add them. I recommend you prep the cheesecake mixture while the chocolate mixture cools. (see below)

Add the vanilla and stir until combined.

Once the chocolate has cooled enough, add the eggs one at a time, combining well after each addition.

Add the flour mixture and mix until combined.

Vanilla Chocolate Chip Cheesecake

1/2 cup sugar (50 grams)

8 oz cream cheese (full fat)

1 egg

1 tsp vanilla bean paste

1/2 cup mini chocolate chips

Using a hand mixer, beat the cream cheese and sugar on low speed until smooth.

Add the egg and beat until incorporated, but not more than necessary. Be sure to scrape down the sides to ensure the cream cheese is incorporated.

Add the vanilla and beat until incorporated.

Fold in the mini chocolate chips.

Put muffin liners in 24 muffin tins. Using a 30 scoop, put one scoop of brownie mix in the bottom of each tin. Use your fingertip to slightly flatten the scoops of batter.

Using a 50 scoop, put one scoop of cheesecake batter on the brownie batter and spread out.

Using the 30 scoop again, top each cup with another scoop of brownie batter. Again, use your fingertips to slightly flatten and spread out the brownie batter.

Bake 20 mins until tops are set.