Inspired by another Pinterest picture, I made these brownies to take to a 2-year-old’s birthday party this weekend. The Pinterest recipe is from the USMasala ^[1] blog – original recipe here ^[2]. I modified the recipe slightly after making the first batch and a few lessons learned the hard (messy) way.

Servings: 48 – 56 brownies

Fresh
4 eggs
1/4 cup sour cream
16 oz. cream cheese, softened
2 egg yolks

Pantry
2 cups Nutella
1-1/4 cup all-purpose flour
1/2 tsp. baking soda
pinch salt
1 Tbsp. vegetable oil (optional)
1/4 cup plus 2 Tbsp. granulated sugar

Make brownie batter
Preheat oven to 350 degrees-F. In a large bowl, mix Nutella and 4 whole eggs until well combined. Add sour cream, flour, baking soda, and salt, continue mixing until well combined. If batter is very thick, add vegetable oil if needed and mix.

Make cheesecake batter
In a separate medium bowl, beat together cream cheese, sugar, and egg yolks until creamy.

Assemble brownie bites
Pour approximately half of the brownie batter into a large pastry bag or plastic bag (snip the end of the plastic bag if using to mimic a pastry bag). Pour approximately half of the cheesecake batter into a separate large pastry bag. Line a mini-muffin pan with liners and spray the pan and cups lightly with cooking spray. Pipe the brownie batter in the bottom of each cup, a small layer approximately 2 tsp. Then pipe the cheesecake batter on top of the brownie layer, approximately 2 tsp. Finally, pipe another brownie layer on top, approximately 1 tsp. Repeat and refill the the pastry bags as need until all of the batter is used.

Bake
Transfer muffin pans to the oven and bake for 13 to 15 minutes or until toothpick inserted comes out clean. Remove from oven and allow to cool in the pan for 10 minutes before transferring to a cooling rack.

Serve
Once cooled slightly, serve immediately or store in the refrigerator. Allow to warm to room temperature before serving if refrigerated.