Saturday, September 25, 2010

Brownie cappuccino cheesecake cups


I made these after spending hours on my niece's birthday cake, then realizing that EVERY year, my sister-in-law's birthday is neglected because her birthday is four days after my niece's. They're super-quick to throw together, taking maybe 10-15 minutes to assemble. I made them in muffin liners and was a little afraid they'd overbake. They didn't, but they were kinda ugly, so you might have prettier results using an 8x8 pan and increasing the baking time a bit.
Brownie layer :
1 Ghirardelli brownie mix
1/4 cup cold coffee (or water)
1/3 cup vegetable oil
1 egg
Cheesecake layer:
2 tbsp. cream, half and half, or milk
1 tbsp. instant coffee
8 oz. cream cheese, softened
1/3 cup sugar
1 tsp. vanilla
1 egg
1/4 cup mini chocolate chips, optional

Preheat oven to 325 degrees, and line a muffin tin with paper liners.

Combine all of the brownie ingredients in a bowl and mix by hand until moistened. Drop by scant quarter-cupfuls into paper liners.

In a separate bowl, combine the instant coffee and the cream and stir. If the granules don't dissolve, heat the mixture in the microwave in 10-second bursts, stirring until they dissolve. Add the cream cheese, sugar, and vanilla, and beat thoroughly. Beat in the egg. Stir in the chocolate chips, if using. Drop cheesecake by heaping soup-spoon-fuls onto each brownie cup, then swirl lightly with a toothpick.

Bake for 25-30 minutes, or until brownie looks moist but feels mostly set when pressed lightly with a fingertip

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