So maybe these are not cookies, but you simply MUST include them on your cookie platters this year. The Girl and I made these yesterday and had planned on freezing them to put on our Christmas trays this year, but we unfortunately we left them on counter to cool while we ran some errands. When we came home Monkey Boy had eaten over half of them {the recipe makes 24}. So, it looks like we’ll be making them a second time.
Boys! I tell you they will eat anything AND everything in sight.
Here’s is the recipe. I hope you like it. We sure do.
25 Days of Christmas Cookies – Black Bottom Mini Brownie Bites
Ingredients
Cream-Cheese Layer
1 {3 ounce} package cream cheese, softened
2 1/2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
Chocolate Layer
1/4 cup unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda {15 Cool Uses for Baking Soda}
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees
- Grease a mini muffin pan*{mine has 24 cavities in it} and set aside.
- For the Cream Cheese Layer
In a small bowl mix together the cream cheese, sugar, butter, egg yolk and vanilla until nice and smooth. Fold in the chocolate mini morsels and set aside. - For the Chocolate Layer
In a medium sized glass bowl, microwave the butter and chocolate for 1 minute. - Stir well then continue to cook and stir at 30 second intervals until the chocolate is just about melted.
- Stir the sugar into the chocolate mixture and set aside.
- In another small bowl, stir together the flour, salt, and baking soda and set aside.
- Once the chocolate mixture has cooled, stir in the egg, 1 tbs water and vanilla into the chocolate mixture until the mixture is well blended and the sugar dissolves and the chocolate batter is nice and smooth. Stir in the flour mixture into the chocolate mixture until everything is combined.
- Next spoon a 1/2 tablespoon of the chocolate mixture into each mini-muffin cup. Then spoon 1 tsp of the cream cheese mixture over the top of the chocolate layer. Then finally add another teaspoon of the chocolate batter for a third and final layer.
- Bake for 11- 12 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a muffin pan on a wire rack for 5 minutes then invert brownies and place on a platter. These will go quick so you may want to make a double batch.
The All-American Cookie Book
*Direct link to an Amazon.com product
Veronica says
Does it really call for a POUND of butter in the cream cheese layer? That seems excessive!
Mavis says
Oh my word. Thanks Veronica I fixed it.
Veronica says
Thanks for correcting that. I feel okay about making and eating them now. 🙂 I’m excited to make these tomorrow after church!
Tiffany says
I must try these!
Dena says
1/2-1 cup all-purpose flour: does this mean one 1/2 cup flour or one & 1/2 cup flour?
Dan Davis says
Now I’ve got a pound of melted butter. I had to come check to see if I wrote it down wrong.
Jen says
Question about the cream cheese layer – one package of cream cheese is 8 oz. Does it really only take 3 oz.? Just wanted clarification since it’s says one 3 oz. package and I don’t usually see 3 oz. packages. Thanks! Can’t wait to make these!
Mavis Butterfield says
Yes you only use 3 ounces of cream cheese. 🙂