Step 1

For the brownie bites:

Step 2

Preheat oven to 350 F. Liberally mist your mini-muffin tin(s) with nonstick oil spray and set aside.

Step 3

In a medium mixing bowl, add the flour, cocoa powder, instant coffee, salt and baking powder, and whisk until well-combined.

Step 4

Add the eggs, maple syrup and applesauce to the dry ingredients. Stir to form a creamy batter, taking care not to overmix. Fold in the chocolate chips.

Step 5

Add about 1 tablespoon batter into each mini muffin compartment so they’re at least 3/4 of the way filled up (you’ll have enough for approximately 44). Be sure to mix the batter as you go to distribute the chocolate chips — otherwise the chips will settle at the bottom and the last bunch will have way too many.

Step 6

Bake in the oven on the middle rack for about 14 minutes, until the tops are firm and no longer mushy. Remove and set on counter to slightly cool. While they’re still warm, make a well in the center of each by pressing down with the bottom of a measuring teaspoon. Let them sit and slightly cool. While brownie bites are in the oven, make the cheesecake filling.

Step 7

For the cheesecake filling:

Step 8

Mix all filling ingredients until smooth and creamy. Cover and place in fridge for at least 20 minutes to firm.

Step 9

Right before serving, transfer brownie bites to a platter and add filling into the center using a small spoon. Garnish with a sprinkling of cocoa powder or mini dark chocolate chips.