Death by chocolate…brownies in a cup.  There’s no better way to “go”!  Pssst–there’s a giveaway tucked in this post too.

Baking mug cakes is not a new idea.  It’s the “in” thing to do lately.

Ooh La La–CHOCOLATE!!!

Here, I’ve done a cheesecake brownie.  It’s rich and chocolatey with a nice rich cheesecake surprise filling.  The cheesecake portion is not made with eggs.  It’s not custardy–it’s caky which works SO well in this brownie.

What I’ve done here is add even more chocolate!  I’ve drizzled it all messy and such (I love that look) with some of my homemade fudge sauce–the recipe is in a link in the recipe–and added super SUPER dark bittersweet chocolate chips on top. I just had to buy them when I first saw them. The ones I got are Ghiardelli and they are 70% cacao and to die for!!!

Warning!!!  Rocky chocolate road ahead!!

Notice the cups?  I just love these!  They are from Revol’s Crumpled line.  They come in all different sizes but what I’ve shown here is the Espresso size.  They are about a 4 fluid ounce capacity and perfect for baking rich stuff like this in so you can enjoy BUT control the portion.

Well, we’re giving away a set of these cups–and you’ll get your choice of color or flag or design or whatever you want! Take a look over at the Revol website to see.

Revol Crumpled Cups

Revol will tell you this is more than a coffee cup!  That’s because you can bake in it too.  It has the same properties as all of their fine bakeware–durable, oven safe to 575 degrees F, and has that classic French look.

There’ll Always Be an England, Vive La France, and the plain white

Death By Chocolate Cheesecake Brownie Cups

• *Brownie:
• 2 cups sugar
• 1 1/4 cup flour
• 1/4 tsp salt
• 6 tbs baking cocoa
• 4 eggs, beaten
• 3/4 cup oil
• 1 tsp vanilla
• 
  
• Cheesecake Filling:
• 6 oz cream cheese or Neufchatel cheese
• 3 tbs very soft butter
• 1 tsp vanilla
• 2 tbs flour
• 1/3 cup sugar
• 
  
• Topping:
• 1 cup Fudge Sauce**
• 1/2 cup 70% cacao chocolate chips

*Any brownie mix of your choice can be substituted.
**Any commercial hot fudge sauce may be substituted.


NOTE:  I used Revol Crumpled espresso-sized cups for this recipe.  However, they can be made as cupcakes and that is how the directions are stated.


Preheat oven to 350 degrees F.  Line 12 muffin/cupcake cups with paper liners.


Mix all brownie ingredients till well blended. 


In a separate bowl, mix all cheesecake ingredients till well blended.  The cheesecake mixture will be very thick!


Pour brownie batter in each cup, filling about 1/2 full (an ice cream scoop works well for this). Put a dollop of cheesecake filling on top of batter in each brownie cup (I found about 2 tsp was the right amount to distribute it evenly between each cup).


Top each brownie with about 1-2 tsp of remaining brownie batter.


Bake at 350 for 20-25 minutes, or until cake tester comes out clean.  If you are going to bake in the Revol Crumpled Espresso cups, you will have to bake for 30-35 minutes.


Microwave the fudge sauce until it’s a consistency you can drizzle (about 20 seconds on HI in a 1000W oven).


Drizzle liberally over each cupcake and the messier it looks, the BETTER.  Top with chocolate chips.


Makes 12 cupcakes or 6 Revol cups.

Death By Chocolate Cheesecake Brownie Cups

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.  

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Red Velvet Almond Cheesecake Brownies

Great treat for the 4th of July!  You have red and white–now add some blue (berries?) LOL.

Perfect for Valentine’s Day

They’re pretty easy, but be warned, no matter how careful you are, your hands will look like you did a murder from the red food coloring.  I’ve heard there’s ways to avoid using that and still have them come out red, but frankly, I didn’t feel like bothering!!!!

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Red Velvet Almond Cheesecake Brownies

Great treat for the 4th of July!  You have red and white–now add some blue (berries?) LOL.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: desserts

Cuisine: American

Keyword: almonds, cheesecake brownies, red velvet brownies

Servings: 9

Calories: 367kcal

Author: Judith Hannemann

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 tsp almond extract
• 1/4 cup cocoa not dutch processed
• 1 tbsp red food coloring
• 1 tsp vinegar
• 2 eggs
• 3/4 cups flour
• 1/4 cup sliced almonds toasted

CHEESECAKE TOPPING

• 8 oz cream cheese at room temperature
• 1/4 cup sugar
• 1/4 tsp almond extract
• 1 egg
• 2 tbsp toasted almonds for topping

Instructions

• Melt butter over low heat in a small saucepan or microwave on high for about 30 seconds.
• Grease or spray a 8 x 8-inch pan. Preheat oven to 350 degrees.
• When butter has slightly cooled, pour it in a medium bowl. Add the sugar, and using a wire whisk, whisk the sugar into the melted butter. Add the almond extract and whisk well to combine. Whisk in the cocoa powder. Mix in the food coloring and blend well. Add the vinegar and whisk. Add the eggs one at a time, whisking well after each addition. (Although the directions may sound wordy, you must do EACH operation separately!!!)
• Fold in the flour and the toasted almonds. Reserve about 1/4 cup of the batter and spread the rest into the prepared pan.
• With an electric mixer in a small bowl, beat the cream cheese, sugar, egg and almond extract, blending until smooth.
• Place dollops of the cheesecake mixture on top of the brownie batter in the pan. Distribute the remaining 1/4 cup of the red batter on top of the cheesecake batter.
• Using a knife, swirl the batters so marbling occurs, but batters do NOT mix. Sprinkle top with the 2 tbs toasted almonds.
• Bake for 30 minutes at 350 degrees. Remove from oven an cool completely on a rack.
• Serves 9 (9 brownies)

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 39g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 193mg | Potassium: 124mg | Fiber: 1g | Sugar: 29g | Vitamin A: 733IU | Calcium: 48mg | Iron: 1mg

Red Velvet Almond Cheesecake Brownies

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