Now this recipe earned me some serious bragging rights. The best comment I got was from hubs when he tried it and after pillaging through five or six of them said "they are so good they ought to have a name by themselves" and "a perfect fusion of the Indian mithai and the brownie". I didn't care much for the names he went on to suggest (shhh..) but I was definitely flattered.
I tried them after and these little bites definitely have something to be said about them. While the first bite starts to tell your taste buds that you just bit into a moist and chocolaty brownie, the smooth texture of the cream cheese swirls quickly convinces them into believing it is indeed no ordinary brownie but a whole other dish unto itself.
If all the above makes you think this will be one tricky recipe, you are in for a surprise. This recipe is really easy to put together and a very forgiving one at that. And yes any baking with chocolate does deserve a dash of Nutella, goes without saying.
All purpose flour
|For the cheesecake filling|| |
|Cream cheese||8 oz, softened|
|Egg yolk||1 large|
1. Heat the oven to 350ºF.
2. In a medium bowl add Nutella and egg and whisk until smooth and well blended.
3. Add the flour, soda and whisk until blended. If the mixture appears too tight, add 1 tbsp of oil.
4. For the cheesecake filling, in a separate bowl stir together the cream cheese, sugar and egg yolk until well combined.
5. Grease a non-stick mini-muffin pan with cooking spray or line with paper cups spray them and then spoon a tablespoon of brownie batter into the greased cups. Pipe or spoon a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional tsp of brownie batter. You can also make a swirl effect if you wish.
6. Bake for about 11-15 minutes, or until a toothpick comes out clean.
Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack or enjoy warm. Store at room temperature for up to 2 days. ENJOY!