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Cookie Butter Cheesecake Brownie Cups

  • Prep 15 min
  • Total 40 min
  • Servings 18
  • Pinterest
    349
  • Print
    857
  • Save
    1K
  • Facebook
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  • Email
    96

Can't decide between cheesecake and brownies? Try these quick-fix brownie cups, filled with indulgent cookie butter cheesecake. MORE + LESS -

Cindy Ensley
November 14, 2014

Ingredients

1
box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1
package (8 oz) cream cheese, softened
1/3
cup sugar
1/2
teaspoon vanilla
1
egg
1/4
cup cookie butter

Steps

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  • 1
    Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
  • 2
    Make brownie batter as directed on box. Set aside.
  • 3
    In medium bowl, mix cream cheese, sugar, vanilla and egg. Scoop 1/4 cup of the cream cheese mixture into a separate bowl, and stir in cookie butter.
  • 4
    Divide brownie batter among muffin cups--about three-fourths full. Top each cup with cream cheese mixture, followed by cookie butter mixture, and swirl with knife.
  • 5
    Bake about 25 minutes or until toothpick inserted in center comes out mostly clean. Cool completely before serving.

Expert Tips

These brownie cups taste best served chilled.

Brownie cups can be stored several days in airtight container in refrigerator.

Nutrition Information

No nutrition information available for this recipe

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