1/2 Cup plus 2 Tbsp unsalted butter
1-1/4 Cup granulated sugar
3/4 Cup plus 2 Tbsp unsweetened cocoa powder
1/4 tsp kosher salt
1 tsp Bourbon Island Vanilla Extract
2 large eggs, cold
1/2 Cup all-purpose flour
3/4 Cup peanut butter chips
For the Cheesecake Swirl:
8 oz (1 pkg) cream cheese, softened
1/4 Cup plus 2 Tbsp granulated sugar
1/4 tsp Bourbon Island Vanilla Extract
1 large egg yolk
Pre-heat oven to 350°F and prepare a mini-muffin tin (or 2 tins, depending on the size) with non-stick cooking spray. Melt the butter in a microwave safe bowl.
Combine the dry ingredients: granulated sugar, cocoa powder and salt, in a large mixing bowl. Add the melted butter to the dry ingredients, stirring to combine, before adding the vanilla extract.
Add the cold eggs one at a time, stirring vigorously for at least one full minute after each addition. Once the brownie batter appears shiny and thick, add the flour, stirring after each 1/2-cup addition so that dry ingredients are well incorporated before the next addition. Use a wooden spoon or spatula to fold the peanut butter chips into the brownie batter and set aside for a moment.
Make the “swirl” for the cheesecake by mixing together the ingredients (cream cheese, sugar, vanilla and egg yolk in a medium mixing bowl. Spoon a rough tablespoon of brownie batter into each cup of the prepared mini-muffin pans. Add a smaller dollop (about 1/2 Tbsp) of the cheesecake swirl mixture to each cup. Use the blade of a dinner knife to “swirl” the cheesecake batter into the brownie batter.
Bake in the oven for 15-20 minutes — dessert is ready when a toothpick, inserted into the center of a cake, comes out clean. Transfer muffin pans to a wire cooling rack and allow your brownie bites to cool before removing them from the muffin-tin.
Arrange on a pretty cake stand or serving plate. Store any leftover brownie cheesecake bites (ha, as though there will be any leftovers) in an airtight container in the refrigerator for up to seven days.