These Cheesecake Brookie Muffins Turn 3 Classic Desserts Into One Sweet Treat
Prep Time:
30 minutes
Cook Time:
20 minutes
Servings:
12 Muffins
Ingredients
  • ⅓ cup unsalted butter, softened
  • ⅓ cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips
  • ½ cup unsalted butter, melted
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 6 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
Directions
  1. Preheat the oven to 350 F.
  2. Generously grease a 12-cup muffin pan with non-stick cooking spray, or line it with paper liners.
  3. For the cookie base, beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
  4. Add the egg and vanilla and mix until combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the butter mixture and mix until just combined.
  7. Fold in the chocolate chips.
  8. Divide the cookie dough evenly among the 12 muffin cups, using a medium cookie scoop or about 1 tablespoon per cup.
  9. Press the dough into an even layer across the bottom.
  10. To make the brownie batter, whisk the melted butter and sugar together in a medium bowl.
  11. Add the egg and vanilla and whisk until smooth.
  12. Add the cocoa powder, flour, and salt. Stir just until combined.
  13. Divide the brownie batter evenly between the muffin cups, gently spreading it over the cookie layer.
  14. To make the cheesecake mixture, beat the softened cream cheese and sugar until smooth.
  15. Add the egg and vanilla and mix until completely combined.
  16. Divide the cheesecake mixture evenly over the brownie batter, using about 1 tablespoon per muffin.
  17. Use the tip of a knife or a toothpick to gently swirl the cheesecake into the brownie layer.
  18. Bake the muffins in the preheated oven for 20–25 minutes, until they are set on top and a toothpick inserted into the muffins comes out with a few moist crumbs.
  19. Allow the muffins to cool completely, then for the best cheesecake texture, refrigerate the cooled cheesecake brookie muffins for at least 30 minutes before serving.