Who doesn’t love Cream Cheese Brownies? Making them into bite sized is… well… perfect! Perfect for snacks … perfect for a party dessert tray… perfect to bring to a food day at work….
You can use my Brownie recipe… or yours.. or even a boxed mix…. whichever way you prefer.
The cream cheese needs to be softened…. I made the mistake of letting it soften too much and the cream cheese mixture got too runny…. If that happens to you… store it in the fridge for about 30 minutes.. give it a good stir … if it’s creamy but not runny .. you are good to go.
If it did get too runny.. don’t be tempted to use it anyway without stiffening it up in the fridge.. I did that and while they tasted good.. you could barely taste the cream cheese swirl… they just tasted like brownies.
If you forget to set the cream cheese out of the fridge to soften.. you can soften it quickly…. click here for instructions.
Make sure to use non-stick mini muffin tins… the newer ones are the better ones to use.. their coating is much better and the bites pop out easily.
I used a melon baller to put the batter in the mini muffin well… it made it much easier to put it neatly in the well…. I didn’t fill the melon baller completely up.. you will need to adjust how much to scoop into the melon baller based on the size of the baller and your tin’s well.
This recipe makes approximately 48 Cream Cheese Brownie Bites.
Although I also listed the instructions to use mini paper cupcake wrappers… I recommend you don’t use them…. they sometimes stick in the wrappers… I, personally, have better luck just using non-stick mini muffin tins that are sprayed with cooking oil spray.
These are quick and easy to make… great for tail gate parties and party trays… a great addition to an assortment.
Recipe: Cream Cheese Brownie Bites
All you need:
Brownie Batter (my Recipe or yours or boxed)
For the Cream Cheese Swirl portion:
4 ounces Philadelphia Brand Cream Cheese
2 tablespoons butter, softened
¼ cup sugar
2 tablespoons flour
½ teaspoon vanilla extract
All you need to do:
Preheat the oven to 350 degrees F.
Spray 4 mini muffin tins (12 mini muffins each) with cooking oil spray (butter flavor preferred)
Fill each mini muffin tin with a mini paper cupcake cup.
Prepare the brownie batter according to the instructions of the brownie recipe you are using. Set aside.
In a separate bowl, beat the sugar, butter, and cream cheese until smooth.
Add the egg and beat the mixture.
Add the flour and the vanilla extract, mix well.
Fill each 1/3 full with brownie batter.
Using a small spoon or melon baller (see TIPS), drop cream cheese batter on top of the brownie batter… the mini muffin well should be about 2/3 full.
Using a small blunt knife… swirl the chocolate and cream cheese batters. (I usually stuck the knife in toward the bottom and pull up so the brownie batter comes up to swirl in the cream cheese layer).
Bake 18 minutes.
Let cool in the pan for about 5 minutes.
Remove them from the pan and allow to cool on a rack.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter