Description
A delicious dessert combining brownie, cheesecake, and caramel pecan pie flavors in a convenient cup.
Ingredients
- 1 cup brownie mix
- 2 tablespoons vegetable oil
- 1 large egg
- 1/4 cup water
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- 1/2 cup caramel sauce, divided
- 1/2 cup pecans, chopped
- 1/4 cup mini chocolate chips
- 1/4 cup graham cracker crumbs
Instructions
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
- In a mixing bowl, combine the brownie mix, vegetable oil, egg, and water. Stir until well combined.
- Divide the brownie batter evenly among the cupcake liners, filling each about halfway. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the whipped topping until fully incorporated.
- Once the brownies are cooled, spoon a layer of the cream cheese mixture on top of each brownie.
- Drizzle each cheesecake layer with caramel sauce and sprinkle with chopped pecans and mini chocolate chips.
- Top with a final drizzle of caramel sauce and a sprinkle of graham cracker crumbs.
- Refrigerate for at least 1 hour to set before serving.
Notes
- For a richer flavor, use dark chocolate brownie mix instead of regular.
- Add a pinch of sea salt on top of the caramel for a sweet and salty contrast.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 18g
- Fat: 18g
- Carbohydrates: 28g
- Protein: 3g