Blueberry Cheesecake Brownie Bites
  • ½ cup butter, melted & cooled
  • ½ cup cocoa
  • 2 eggs, slightly beaten
  • ¾ cup white sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ⅔ cup flour
  • ½ teaspoon baking powder
  • 1 cup frozen or fresh blueberries
  • 8 oz. package of cream cheese, room temperature
  • ⅓ cup sugar
  • 1 egg, slightly beaten
  • ½ teaspoon vanilla
  • zest of 1 orange
  1. Preheat oven to 350 F.
  2. Thoroughly grease mini muffin pan.
  3. In a large bowl, blend melted butter and cocoa until combined.
  4. Add in 2 eggs, ¾ cup sugar, and ½ teaspoon vanilla. Mix until incorporated with butter and cocoa.
  5. In a separate bowl, whisk flour, baking powder, and salt. Pour into wet mixture and mix well. Set aside.
  6. In a new bowl, whip together cream cheese and ⅓ cup sugar.
  7. Blend in one egg, orange zest, and ½ teaspoon vanilla until smooth and creamy.
  8. Fill mini muffin cups just under half full with brownie mixture.
  9. Gently press a few berries into brownie batter.
  10. Top with cheesecake batter, filling to just under full. Brownie bites will rise slightly.
  11. Using a toothpick, gently swirl batters to create marble effect.
  12. Bake for 25 to 30 minutes, or until toothpick inserted comes out mostly clean (it's okay to have a few crumbs).
  13. Allow to cool for about ten minutes on a wire rack before gently removing brownie bites from pan.
  14. Use the tip of a butter knife to score the edge of the brownie bite to assist in removing from tin.
  15. Allow brownies to cool completely.
  16. Store in an airtight container in the refrigerator.
  17. Makes 24-36 individual brownie bites.
Recipe by My Wife's Muffin at