Loaded Brownie Cheesecake Cups (Print version)

Fudgy brownie base, creamy cheesecake filling, and a pile of toppings in one individually portioned cup. Ready in under an hour and perfect for parties and potlucks.

# Ingredients:

Brownie layer

01 - 1/2 cup (115 g) unsalted butter, melted and slightly cooled
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 1/3 cup (30 g) unsweetened cocoa powder
06 - 1/2 cup (60 g) all-purpose flour
07 - 1/4 tsp salt
08 - 1/3 cup (55 g) mini chocolate chips (optional)

Cheesecake layer

09 - 16 oz (450 g) full-fat cream cheese, softened to room temperature
10 - 1/2 cup (100 g) granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract

Toppings (mix and match)

13 - Caramel sauce, for drizzling
14 - Hot fudge sauce, for drizzling
15 - 1/2 cup crushed Oreo cookies
16 - Whipped cream
17 - 2 tbsp mini chocolate chips
18 - Flaky sea salt, for finishing

# Instructions:

01 - Preheat the oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper or foil cupcake liners.
02 - In a medium bowl, whisk the melted butter and sugar together until combined. Add the 2 eggs and vanilla extract and whisk until smooth. Stir in the cocoa powder, flour, and salt until just combined. Fold in mini chocolate chips if using.
03 - Spoon about 2 tablespoons of brownie batter into each liner and press down gently to form an even layer covering the bottom third of each cup.
04 - In a separate bowl, beat the softened cream cheese and sugar on medium speed until completely smooth, about 2 minutes. Add the egg and vanilla extract and beat until just combined.
05 - Spoon the cheesecake mixture over the brownie layer in each cup, filling to about 3/4 full. Smooth the tops with the back of a spoon.
06 - Bake for 18 to 22 minutes, until the edges are set and the centers still have a slight jiggle. Do not overbake.
07 - Cool in the tin for 30 minutes at room temperature, then refrigerate for at least 2 hours or overnight until fully set.
08 - Peel off the liners. Drizzle with caramel or hot fudge, add crushed Oreos and mini chocolate chips, swirl on whipped cream, and finish with a pinch of flaky sea salt.

# Good to know:

01 - Cups must be fully chilled before topping for the cleanest peel and best texture.
02 - Add whipped cream and crushed Oreos right before serving so they stay crisp.

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