Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, melted and cooled slightly
  • 1/2 cup Granulated Sugar (for the base)
  • 1/4 cup Light Brown Sugar, packed
  • 1 Large Egg (for the base), room temperature
  • 1 teaspoon Vanilla Extract (for the base)
  • 3/4 cup All-Purpose Flour, sifted
  • 1/4 cup Unsweetened Cocoa Powder (Dutch-process recommended)
  • 1/4 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt (for the base)
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 16 oz Full-Fat Cream Cheese, room temperature (two 8oz blocks)
  • 1/2 cup Granulated Sugar (for the filling)
  • 1/4 cup Sour Cream or Crème Fraîche, room temperature
  • 1 Large Egg (for the filling), room temperature
  • 1 teaspoon Vanilla Extract (for the filling)
  • Pinch Fine Sea Salt (for the filling)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
  2. Melt the butter and allow it to cool for 5 minutes.
  3. In a mixing bowl, whisk together the melted butter, granulated sugar (base), and brown sugar until smooth. Add the egg (base) and vanilla extract (base); whisk until just combined.
  4. Sift together the flour, cocoa powder, baking powder, and salt (base) into the wet mixture. Fold gently with a spatula until just combined. Fold in the chocolate chips.
  5. Scoop about 2 tablespoons of the brookie batter into the base of each muffin liner. Gently press the batter down to form an even, compact layer.
  6. For the filling, use an electric mixer on low speed to beat the room-temperature cream cheese until smooth and entirely lump-free.
  7. Gradually beat in the sugar (filling) until smooth. Then mix in the sour cream, vanilla (filling), and salt (filling).
  8. Beat in the large egg (filling) for only 15–20 seconds on the lowest speed. Stop immediately once the yolk is incorporated to prevent cracking.
  9. Pour or spoon the cheesecake filling evenly over the brookie base in each cup, filling them almost to the top (leave about 1/4 inch space).
  10. Bake for 20–25 minutes. The edges should look set, but the centre should still have a slight wobble.
  11. Turn the oven off, prop the door open slightly, and leave the cups inside for 15 minutes to cool gradually.
  12. Remove the cups from the oven and transfer them to a wire rack to cool completely to room temperature (about 45 minutes).
  13. Once cool, cover the muffin tin loosely and refrigerate for a minimum of 2 hours, or ideally 4 hours, before serving.