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Mini Minty Cheesecake Brownie Cups

Chocolate, Mint and Cheesecake Filling come together beautifully in these delicious mini, brownie bites. A real flavor sensation! 
Course Dessert
Cuisine All-American
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 8
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 22 oz box Betty Crocker Delights Supreme Original Brownie Mix w/Choc. Syrup Pouch
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 - 2 1/2 cups (from 24 oz container) Philadelphia Ready to Eat Cheesecake Filling
  • 1/4 teaspoon peppermint extract
  • 1 10 oz package Andes Creme De Menthe Baking Chips, reserved 1/3 cup

Instructions

  • Preheat oven to 350
  • Lightly spray one (24 cup size) mini muffin pan with non-stick cooking spray, set aside.
  • In a medium bowl, stir together brownie mix, chocolate syrup, water, vegetable oil and eggs until well blended.
  • Spoon brownie batter into sprayed muffin tins using a cookie batter scoop or use a tablespoon, filling each mini muffin cup almost to the top.
  • Bake for 20-26 minutes or until toothpick inserted in the middle comes out clean.
  • Remove brownies from the oven, immediately insert a clean wine cork, that has been sprayed first with a non-stick cooking spray, into the middle of each brownie cup. Twirl the cork around lightly to form an indentation in each brownie, leaving a nice edge all the way around.
  • Cool brownie cups for about 30 minutes, carefully remove cups from muffin tins and cool completely on a wire rack.
  • Fold chopped Andes Creme De Menthe Baking Chips into Ready to Eat Cheesecake Filling.
  • Carefully place a teaspoon full of the filling into the center of each brownie cup.
  • Garnish with reserved baking chips and a fresh sprig of mint.