Cherry Cheesecake Brownie Cups
1 cup butter
4-1 oz. squares semisweet chocolate (chopped)
1 3/4 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 packages cream cheese, softened
1 cup sweetened condensed milk
2 teaspoons vanilla extract
2-21 oz. cans cherry pie filling
In a small saucepan over low heat, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Meanwhile, in a mixing bowl, beat eggs and sugar. Add vanilla and chocolate mixture; gradually stir in flour. Fill foil or paper-lined muffin cups with about 2-3 tablespoons of brownie batter (you may have some left over). Bake at 350 degrees for 8 minutes. Set aside; do not remove from pan.
Beat the cream cheese, condensed milk, egg and vanilla extract in a medium bowl. Pour about 2-3 tablespoons over each brownie in the cups (again, you may have a little left over). Bake another 15-18 minutes or until cheesecake is set.
Cool completely and top with pie filling.
Refrigerate at least 1 hour and enjoy!
Pairs Well With
These were an experiment that turned out wonderful. This recipe makes 24 cups.