Nutella cheesecake brownie bites

Nutella cheesecake brownie bitesI decided to try something a little different for my Valentine’s Day treats this year. In the past, I’ve made chocolate-covered strawberry cupcakes, plain old cookies, and an attempt at homemade peanut butter cups. But this year, I decided to go for a special sweet … a merging of two iconic sweets if you will: Nutella cheesecake brownie bites.

You basically make these little guys in two steps. First, you prepare the brownie cups. And then you mix together the Nutella cheesecake frosting. Pipe on the frosting and then top it with a little raspberry and you have a luscious, yummy little bite.

Servings: Makes about 16 bites

Brownie cups
¾ cup unsalted butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
2 teaspoon cornstarch

Nutella cheesecake
10 ounces cream cheese, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
¾ cup Nutella
Raspberries, for garnish

Nutella cheesecake brownie bitesDirections:

  1. Spray a cupcake pan with non-stick cooking spray. Preheat oven to 350°F.
  2. Cream the butter and sugar together with a mixer fitted with the paddle attachment for 5-7 minutes, until light and fluffy.
  3. Add the egg and vanilla, and beat until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until smooth (the dough will be thick).
  5. Make balls with about two tablespoons of dough each. Place cookie dough in the bottom of each cupcake cup, and press them about half the way up each side, forming a cup shape.
  6. Bake for 10-12 minutes.
  7. Remove the brownie cups from the oven and allow to cool for about 5 minutes. Then remove from the pan and place them on a rack to finish cooling. The centers should fall a bit while cooling. If not, scoop a little out with a small spoon.
  8. Once the brownie bites have cooled, make the cheesecake filling by blending the cream cheese, powdered sugar, vanilla, and Nutella together until smooth in the electric mixer.
  9. Pipe or scoop cheesecake filling into brownie cups.
  10. Top with raspberry, if desired.

Note: If you don’t devour these immediately, they should be stored in the refrigerator.

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