Part A) Brownie-cake
110g butter (melted, unsalted)
1 cup sugar (can be lessen for less sweet)
1/4cup unsweetened cocoa powder
1/2 tsp vanilla bean paste
1 tbsp red colouring (i used 7/8 wilton red and 1/8 pink colouring)
Salt to taste (around 1/8tsp)
1/2 tsp white vinegar
2 large eggs (110g approx, whisked at room temp)
3/4 all purpose flour
Part B) Cream cheese
1 cup sugar (can be lessen for less sweet)
1/4cup unsweetened cocoa powder
1/2 tsp vanilla bean paste
1 tbsp red colouring (i used 7/8 wilton red and 1/8 pink colouring)
Salt to taste (around 1/8tsp)
1/2 tsp white vinegar
2 large eggs (110g approx, whisked at room temp)
3/4 all purpose flour
Part B) Cream cheese
225g cream cheese softened
3 tbsp sugar
1/2 tsp Vanilla bean paste
1 large egg yolk
Method
Preheat oven to 175deg
Line muffin pan with cupcake papers or grease them
Stir first 6 ingredients of Part A in a large bowl until well combined
Add white vinegar to big bowl and stir
Add eggs and stir
Fold in flour until well combined
Set aside
For cream cheese filling, use either a wooden spoon or paddle attachment in your mixer (i typically use the former)
In a bowl, mix all the ingredients. Transfer to a piping bag when done.
Scoop brownie-cake batter into muffin trays until each well is 3/8 or half filled (up to your preference) Pipe in cream cheese. Cover with another 1 to 1.5tbsp of brownie-cake batter on top.
Bake for 12 minutes (timing to adjust base on your oven). You may use a toothpick to swirl the cream cheese to the surface add to the style or keep it a surprise like mine in the picture. Cool for 5 mins in tray before removing out of tray.
Enjoy with a cup of coffee or tea!