foodrecipes
Double Dark Chocolate Brownie Cups with A Nutella Cream Cheese Filling
Fudgy, stuffed, and dangerously good straight from the fridge
·1 min read
Prep10 min
Cook28 min
Serves12
DifficultyEasy
I made these for a friend's birthday on a whim, expecting to pivot to my standard brownie recipe as backup. That was a mistake—not because they failed, but because now I have to make them every time someone I know has a birthday. Or is having a bad day. Or it's a Tuesday.
Ingredients
Serves
12
- 1 box Ghirardelli Dark Chocolate Premium Brownie Mix (20 oz)
- 1 egg
- ½ cup vegetable oil
- ¼ cup water
- ¼ cup Nestle mini semi-sweet chocolate chips
- 4 oz cream cheese, softened
- ¼ cup Nutella
Instructions
- Preheat oven to 325°F. Line a cupcake tray with liners.
- Prepare brownie batter (using the water, oil, and egg) according to the Ghirardelli box instructions.
- Fold in the mini chocolate chips.
- In a separate bowl, mix the softened cream cheese and Nutella together until smooth.
- Fill each cupcake well about 1/4 of the way with brownie batter.
- Drop an even spoonful of the cream cheese–Nutella mixture into each cup.
- Pour the remaining brownie batter over the top to cover the filling.
- Bake for 18 minutes.
- Turn the oven off and leave the tray inside for another 10 minutes. Don't open the door.
- Remove and let cool for 15–20 minutes until set.
These are great warm, but honestly even better after a few hours in the fridge. The nutella cream cheese center firms up into this dense, fudgy core that makes the whole thing feel way more indulgent than a box mix has any right to be.