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Summer is flying by and although I have been mighty thankful for some cooler temperatures, I am not ready for school to start. My older boys will be starting two a days football practice on Monday. They will both be in high school this year, how exactly did this happen, can somebody tell me? We took a day over last weekend and drove up to the Big Horn Mountains and went trout fishing. It was a great day of fishing, we all caught quite a few, but the little fella skunked me. I caught three and he caught ten! He is such a serious fisherman, actually all of my boys are. We returned from the mountain and cooked up a great batch of fresh trout, is there anything better? We ate every last bite of the trout so I am sharing the recipe for our dessert and I thought I’d share a few of the photos from our fishing trip too. Do you have any last minute summer plans? Whatever your plans, you have to give these brownie cups a try. I was thinking that baking individual cups would keep me from eating too many, but it didn’t work. Not even a little bit. They are addictive. So it’s back to the treadmill for me and probably another batch of brownie cups!
Cream Cheese Brownie Cups
adapted from The Ultimate Southern Living Cookbook
- 4 oz semi-sweet chocolate chips
- 1/4 cup plus 1 tablespoon butter, divided
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 3 eggs
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon brewed coffee
Preheat oven to 350 degrees.
Add chocolate and 3 tablespoons butter to a microwave safe bowl. Microwave at 80% power for 30 seconds. Stir and repeat if needed, until all melted and smooth. Set aside to cool.
In a medium bowl, beat 2 tablespoons butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and mix until combined. Beat in 1 egg. Add 1 tablespoon flour and vanilla, stir to combine. Set aside.
In a large bowl, beat 2 eggs at medium speed until thickened. Add 1/2 cup sugar and brown sugar beating until thickened. Add 1/2 cup flour, and baking powder, beating until combined. Fold in chocolate mixture and coffee.
Grease or line a muffin tin.
Spoon half of batter into muffin cups. I used a table spoon, the larger spoon from my silverware not a measuring spoon. Spoon 2 teaspoons of cream cheese mixture over brownie batter in each cup. Top with remaining brownie batter, using the same method as before. Using a butter knife, swirl cream cheese mixture slightly.
Bake for 20-25 minutes or until a wooden pick inserted comes out clean.
Cool in muffin tin for 10 minutes. Carefully slide a knife around edges of muffin tins and gently remove brownie cups. Serve warm or at room temperature.
Makes 12 brownie cups