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Cookie Butter Cheesecake Brownie Cups

Cookie Butter Cheesecake Brownie Cups
  • Prep 15 min
  • Total 40 min
  • Servings 18
Can't decide between cheesecake and brownies? Try these quick-fix brownie cups, filled with indulgent cookie butter cheesecake.
Updated 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

  • 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.

  • These brownie cups taste best served chilled.
  • Brownie cups can be stored several days in airtight container in refrigerator.

No nutrition information available for this recipe
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