For the brownies: 8 tablespoons (1 stick) unsalted butter, melted 1 cup sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon vanilla extract 1 Tablespoon red food coloring 1/8 teaspoon salt 1/2 teaspoon white vinegar 2 large eggs, lightly whisked 3/4 cup all-purpose flour For the cheesecake filling: 1 (8-oz.) package cream cheese, softened 3 Tablespoons sugar 1/2 teaspoon vanilla extract 1 large egg yolk Equipment: Mini muffin pan
Make the brownie batter: Preheat the oven to 350ºF. Grease a mini muffin pan with cooking spray. In a large bowl, stir together the melted butter, sugar, cocoa powder, vanilla extract, food coloring and salt until combined and then stir in the white vinegar. Add the eggs and stir until combined. Fold in the flour just until combined. Set brownie mixture aside. Make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, vanilla extract and egg yolk until combined. Transfer the cheesecake mixture to a piping bag or sealable plastic bag and snip off the tip. Using a small ice cream scoop (or two small spoons) scoop about 1 tablespoon of the brownie batter into each well of the mini muffin pan. Pipe about 1 teaspoon of the cheesecake mixture atop the brownie batter then top the cheesecake mixture with an additional 1 teaspoon of brownie batter. Using a toothpick, swirl the brownie batter and cheesecake mixture together. Bake the brownie bites for about 12 minutes or until the cheesecake mixture is fully baked. Remove the brownie bites from the oven and allow them to cool in the pan for about 5 minutes before removing them.