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Export 6 ingredients for grocery delivery
Step 1
Preheat your oven to 325° F and line a muffin tray with liners.
Step 2
In a medium sauce pan, on LOW heat, melt your butter and chocolate, stirring continuously, until both are smooth and melted.
Step 3
Remove from heat and mix in sugar, vanilla and eggs - one egg at a time. Lastly stir in flour, 1/4 cup at a time, until smooth.
Step 4
Reserve 1/4 cup brownie batter for the swirls.
Step 5
In a medium bowl, beat the cream cheese and sugar until smooth. Add egg and vanilla and beat until JUST combined. Don’t over mix.
Step 6
Fill each muffin slot about half way. Then divide cheesecake batter evenly amongst the slots. Lastly top with 1/2 tsp of the reserved brownie batter on top of each to swirl with a toothpick.
Step 7
Bake for 25 minutes or until a toothpick comes out mostly clean. Can have a few small crumbs on it. Allow to cool for at least 15 minutes to set. Transfer to wire rack to fully cool.
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