Caramel Pecan Cheesecake Brownie Cups

$- 1/2 cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 8 oz cream cheese, softened to room temperature - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup caramel sauce (store-bought or homemade) - 1/2 cup pecans, roughly chopped - Sea salt for optional sprinkling You need these simple ingredients to create caramel pecan cheesecake brownie cups. The brownie layer makes a rich base, while the cheesecake layer adds a creamy touch. The caramel and pecans on top bring a sweet and crunchy finish. Gather the brownie layer items first. Melt the butter and mix it with sugar. Then, add eggs and vanilla. Sift the dry ingredients next, and fold them into the wet mix. For the cheesecake layer, beat the cream cheese and sugar until smooth. Add egg and vanilla, mixing until it’s all blended nicely. Finally, for the topping, find your favorite caramel sauce. Chop pecans to sprinkle on top. Sea salt can add a fun twist. Each ingredient plays a key role in making these delightfully tasty treats! - Preheat your oven to 350°F (175°C). - Prepare a muffin tin with cupcake liners. - In a bowl, combine melted butter and sugar. Mix them well. - Add two eggs one at a time. Mix in vanilla extract. - In a separate bowl, sift cocoa powder, flour, salt, and baking powder. - Fold dry ingredients into the wet mixture. Do not overmix. - In another bowl, beat softened cream cheese and sugar until smooth. - Add one egg and vanilla extract. Mix until creamy. - Spoon cheesecake mix over brownie batter in each muffin cup. - Use a small dollop of brownie batter on top to create a marbled effect. - Place the muffin tin in the oven and bake for 20-25 minutes. - Check with a toothpick. It should come out clean. - Cool the brownie cups in the tin for 10 minutes. Transfer to a wire rack to cool completely. - Once cooled, drizzle caramel sauce over each cup. - Sprinkle chopped pecans on top. - For added flavor, sprinkle a pinch of sea salt on each cup. - Mix the melted butter and sugar until smooth. - Add eggs one at a time for better blending. - Be careful not to overmix your brownie batter. This keeps them fluffy. - Use butter that is melted but not hot. Hot butter changes the texture. - Always use room temperature cream cheese. This helps avoid lumps. - Beat the cream cheese and sugar until creamy. A smooth mix is key. - Add your egg and vanilla, mixing until everything is well combined. - For a great display, serve on a colorful platter. - Drizzle extra caramel sauce on top for flair. - Add whole pecans around the cups for a nice touch. - These brownie cups are tasty at room temperature or chilled. Enjoy them both ways! {{image_4}} You can switch pecans for almonds or walnuts. Almonds add a light crunch and a hint of sweetness. Walnuts bring a rich, earthy flavor. Both nuts work well with the caramel topping. Just chop them roughly like you do with pecans. Sprinkle them on top for a tasty twist. Want to make your brownie cups even yummier? Try adding chocolate chips or toffee bits to the brownie layer. Chocolate chips make it extra chocolaty. Toffee bits will add a buttery crunch that makes each bite special. Mix them in with your brownie batter for a fun surprise. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many brands offer great alternatives. For a vegan cheesecake layer, use a mix of silken tofu and vegan cream cheese. Blend them until smooth and creamy. This way, everyone can enjoy your delicious treats! Store your caramel pecan cheesecake brownie cups in an airtight container. I recommend refrigeration. This keeps them fresh and tasty for longer. If you want to keep them longer, you can freeze them. Just wrap each cup in plastic wrap before putting them in a freezer-safe bag. In the fridge, these treats will stay fresh for about five days. You can enjoy them chilled or at room temperature. If you freeze them, they can last for up to three months. Just remember to let them thaw in the fridge overnight before enjoying. If you want to serve them warm, just pop them in the microwave. Heat for 10-15 seconds at a time. Check to see if they are warm enough after each interval. Avoid overheating, as this can ruin the creamy cheesecake layer. Enjoy your delightful treat! Yes, you can make these brownie cups ahead of time. To do this, follow the recipe and let them cool completely. Once cool, place them in an airtight container. You can store them in the fridge for up to five days. If you want to store them longer, freeze them for up to three months. Just remember to wrap each cup well to prevent freezer burn. For those who can’t have cream cheese, try these options: - Use Greek yogurt for a tangy flavor. - Cottage cheese works well; blend it for smoothness. - Silken tofu can replace cream cheese in vegan recipes. Absolutely! Homemade caramel sauce adds a nice touch. To make your own, cook sugar in a pan until it melts and turns golden. Slowly add cream and stir until smooth. Let it cool before drizzling it on the brownie cups. Homemade sauce adds rich flavor and warmth to this dessert. Check for doneness by inserting a toothpick into the center of a brownie cup. If it comes out clean or with a few moist crumbs, they are ready. Be careful not to overbake them. Overbaking can lead to dry brownie cups. Let them cool in the tin for ten minutes before transferring to a wire rack. These brownie cups combine rich layers of chocolate, creamy cheesecake, and crunchy pecans. First, you made a fluffy brownie mix and then topped it with smooth cheesecake. Finally, you added gooey caramel and pecans for extra flavor. Remember to serve them warm or chilled for the best taste. Feel free to experiment with toppings and storage options to suit your needs. Enjoy making and sharing these delightful treats!$

Caramel Pecan Cheesecake Brownie Cups

Indulge in the ultimate dessert experience with these caramel pecan cheesecake brownie cups. These delightful treats feature a rich brownie base topped with creamy cheesecake and a luscious caramel-pecan finish. Perfect for gatherings or a special treat at home, these brownie cups are easy to make and incredibly satisfying. Click through to discover the full recipe and impress your friends and family with this irresistible dessert!

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Ingredients

For the Brownie Layer:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

8 oz cream cheese, softened to room temperature

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Caramel Pecan Topping:

1/2 cup caramel sauce (store-bought or homemade)

1/2 cup pecans, roughly chopped

Sea salt for optional sprinkling

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners.

Prepare the Brownie Layer:

- In a medium mixing bowl, combine the melted butter and granulated sugar. Stir vigorously until the mixture is smooth and well-combined.

- Add the eggs, one at a time, whisking thoroughly between additions. Mix in the vanilla extract.

- In a separate bowl, sift together the cocoa powder, all-purpose flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix, as this can lead to denser brownies.

Fill the Muffin Tin:

- Use a tablespoon to scoop about 1 tablespoon of the brownie batter into the bottom of each muffin liner, filling them approximately one-third full.

Prepare the Cheesecake Layer:

- In a mixing bowl, use a hand mixer or a whisk to beat the softened cream cheese and granulated sugar together until creamy and free of lumps.

- Add the egg and vanilla extract, mixing until the mixture is smooth and well blended.

Assemble the Cups:

- Spoon about 1 tablespoon of the cheesecake mixture onto the brownie batter in each muffin cup, spreading it gently.

- Take the remaining brownie batter and add a small dollop (approximately 1/2 tablespoon) on top of each cheesecake layer, creating a marbled effect.

Bake:

- Place the muffin tin in the preheated oven and bake for 20-25 minutes. They are done when a toothpick inserted into the center of a brownie comes out clean. Keep an eye on them to avoid over-baking.

- After removing them from the oven, let the brownie cups cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Prepare the Caramel Pecan Topping:

- Once the brownie cups have cooled completely, drizzle a generous amount of caramel sauce over the top of each cup.

- Evenly sprinkle the chopped pecans on top of the caramel, and if you like, add a pinch of sea salt for a delightful sweet-salty flavor combination.

Serve:

- These delicious caramel pecan cheesecake brownie cups can be enjoyed at room temperature or chilled in the refrigerator for a refreshing treat.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cups

- Presentation Tips: Serve the brownie cups on a decorative platter, with extra caramel sauce in a small bowl for drizzling, and sprinkle a few whole pecans around for visual appeal.