Ingredients
Scale
1 cup brownie mix
- 2 tablespoons vegetable oil
- 1 large egg
- 1/4 cup water
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup mini chocolate chips
- 1/4 cup crushed nuts (optional)
- Whipped cream (for topping)
- Chocolate syrup (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, combine the brownie mix, vegetable oil, egg, and water. Stir until well combined.
- Divide the brownie batter evenly among the cupcake liners, filling each about halfway.
- In another bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth.
- Add the egg and sour cream to the cream cheese mixture and mix until fully incorporated.
- Fold in the mini chocolate chips and crushed nuts if using.
- Spoon the cheesecake mixture on top of the brownie batter in each liner, filling them almost to the top.
- Bake for 20-25 minutes or until the cheesecake is set and the edges are slightly golden.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top with whipped cream and drizzle with chocolate syrup before serving.