如果只是想要享用一種甜點，甚至兩種甜點，聽起來都太受限，那麼這份食譜正是為你而設。這道芝士蛋糕布魯基鬆餅的配方能把三種截然不同的甜點——芝士蛋糕、布朗尼與餅乾——結合成一份統一的甜點。以巧克力片曲奇底座作為起點，每個鬆餅都有一個濃郁的布朗尼中心，最後再以奶油香濃的芝士層旋轉而成，帶來柔滑且帶酸的對比。
三合一甜點的魅力不少，而我在這些芝士蛋糕布魯基鬆餅裡最喜歡的，是不同口感的完美協調。曲奇層彈牙、帶著奶香與巧克力風味，邊緣呈現出恰到好處的金黃色，能維持鬆餅的穩固結構。布朗尼層則偏向濕潤而細密，恰好展現出那種 fudgy 的觸感與密度。頂層的芝士奶香口感平滑而綿密，讓整支鬆餅在口感與風味上都充滿趣味，尤其是一口同時嚐到三層時的層次感更加迷人。
Gather the ingredients for cheesecake brookie muffins
以巧克力片曲奇層為起點，你主要需要冷藏與儲藏櫃中的基本材料，例如無鹽奶油（軟化）、淺褐糖、白糖、1顆雞蛋、香草精、全用途麵粉、小蘇打與鹽，以及半糖巧克力豆。布朗尼層需要一些會重複用到的材料，例如無鹽奶油（這次是融化的）、1顆雞蛋、白糖、鹽、全用途麵粉與香草，外加可可粉。芝士蛋糕頂層是三層中最容易的一層，你只要軟化的奶油起司、白糖、1顆雞蛋與香草精即可。
Step 1: Preheat the oven
預熱烤箱至 350°F（約 175°C）。
Step 2: Grease or line a muffin pan
慷慨地用不粘烹飪噴霧塗滿一個12格鬆餅模，或以紙杯墊來鋪底。
Step 3: Beat the butter and sugars for the cookie base
為曲奇基底，將軟化的奶油、紅糖與白糖攪打至輕盈且奶油感十足。
Step 4: Mix in the egg and vanilla
加入雞蛋與香草，混合至均勻。
Step 5: Whisk the dry ingredients in a separate bowl
在另一個碗裡，將麵粉、小蘇打與鹽打勻。
Step 6: Combine the wet and dry ingredients to form cookie dough
逐步將乾性材料加入到奶油混合物中，攪拌至剛好混合即可。
Step 7: Add the chocolate chips
把巧克力豆拌入。
Step 8: Divvy out the cookie dough into the muffin pan
平均分配曲奇麵糰到12個鬆餅杯中，使用中等大小的曲奇勺或約每杯1大匙左右。
Step 9: Press the dough into the pan
把麵糰壓成均勻的底層。
Step 10: Whisk the melted butter and sugar for the brownie batter
為布朗尼麵糊將融化奶油與糖打勻於中碗中。
Step 11: Whisk in the egg and vanilla
加入雞蛋與香草，拌至光滑。
Step 12: Stir in the dry ingredients
加入可可粉、麵粉與鹽。攪拌至剛好混合。
Step 13: Divvy the brownie batter on top of the cookie dough
在鬆餅杯中均勻分配布朗尼麵糊，輕輕覆蓋在曲奇層之上。
Step 14: Beat the cream cheese and sugar for the cheesecake layer
為芝士層混合軟化的奶油起司與糖，攪打至滑順。
Step 15: Mix in the egg and vanilla
加入雞蛋與香草，攪拌至完全混合。
Step 16: Top the brookies with cheesecake batter
將芝士麵糊平均分配在布朗尼麵糊之上，每個鬆餅大約用一大匙。
Step 17: Swirl the cheesecake into the brownie layer
用刀尖或牙籤輕輕地把芝士層旋入布朗尼層中。
Step 18: Bake the cheesecake brookie muffins
在預熱的烤箱中烘烤 20–25 分鐘，直到表面定型，插入鬆餅的牙籤取出時帶有少量濕潤的麵屑。
Step 19: Cool, refrigerate, and serve the cheesecake brookie muffins
讓鬆餅完全冷卻，之後為了獲得最佳芝士蛋糕質地，建議冷藏至少 30 分鐘再享用。
What can I serve with cheesecake brookies?
Cheesecake Brookie Muffins Recipe
這份三合一的芝士布魯基鬆餅食譜結合了香濃的巧克力片曲奇底、濃密的布朗尼，以及綿密的芝士奶香旋渦。
- For the chocolate chip cookie base
- ⅓ cup unsalted butter, softened
- ⅓ cup packed light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- For the brownie layer
- ½ cup unsalted butter, melted
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- For the cheesecake layer
- 6 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- Preheat the oven to 350 F.
- Generously grease a 12-cup muffin pan with non-stick cooking spray, or line it with paper liners.
- For the cookie base, beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
- Add the egg and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the chocolate chips.
- Divide the cookie dough evenly among the 12 muffin cups, using a medium cookie scoop or about 1 tablespoon per cup.
- Press the dough into an even layer across the bottom.
- To make the brownie batter, whisk the melted butter and sugar together in a medium bowl.
- Add the egg and vanilla and whisk until smooth.
- Add the cocoa powder, flour, and salt. Stir just until combined.
- Divide the brownie batter evenly between the muffin cups, gently spreading it over the cookie layer.
- To make the cheesecake mixture, beat the softened cream cheese and sugar until smooth.
- Add the egg and vanilla and mix until completely combined.
- Divide the cheesecake mixture evenly over the brownie batter, using about 1 tablespoon per muffin.
- Use the tip of a knife or a toothpick to gently swirl the cheesecake into the brownie layer.
- Bake the muffins in the preheated oven for 20–25 minutes, until they are set on top and a toothpick inserted into the muffins comes out with a few moist crumbs.
- Allow the muffins to cool completely, then for the best cheesecake texture, refrigerate the cooled cheesecake brookie muffins for at least 30 minutes before serving.
| Calories per Serving | 370 |
| Total Fat | 21.5 g |
| Saturated Fat | 12.7 g |
| Trans Fat | 0.2 g |
| Cholesterol | 94.7 mg |
| Total Carbohydrates | 42.3 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 28.0 g |
| Sodium | 214.4 mg |
| Protein | 5.0 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
What shortcuts can be made with this brookie recipe?
由於這份配方需要將三個部份全都由頭做起，整體步驟相對比一般甜點略為繁雜。不過仍有幾個捷徑可以讓過程更省事，先從曲奇麵糰開始。儘管這份配方中自製的曲奇麵糰十分簡單直白，你也可以透過使用市售巧克力片曲奇麵糰來讓步驟更快速。把麵糰分成份到鬆餅模中並按壓定形，這樣就先完成了一層幾乎不費力的底層。
接著，你也可以用盒裝布朗尼混合粉代替自製麵糊，但要留意不要用到整盒的份量，仍需按照每個鬆餅約 1 大匙的份量分裝，這樣各層才能均勻烤熟。
如果一定要在這份布魯基鬆餅中做出原汁原味的自製層，建議保留芝士層自製，因為它雖然是三層中最簡單的一層，但卻是讓整份甜點口感最為出眾的那一層。
Can I make any substitutions in this brookie muffin recipe?
這份芝士布魯基鬆餅可以依你家裡的存貨與喜好調整。以巧克力片曲奇麵糰為例，雖然配方採用半糖巧克力豆，但幾乎任何口味的豆子都適用。牛奶巧克力會讓風味更甜；白巧克力會帶來奶香與奶油感；黑巧克力則會增加苦甜感。而布朗尼麵糊方面也相當有彈性，若你喜歡脆口的口感，改用堅果如山核桃、核桃，或甚至杏仁，都是不錯的選擇。至於芝士層，我偏好使用全脂奶油起司以獲得最濃郁的風味與最綿密的口感。若用低脂起司，味道會稍顯清淡，但也可以勉強應付。切記避免使用打發奶油起司，因為那種輕盈的質地與水分含量在烘焙時會影響芝士層的凝結與口感。
How can these brookie muffins be stored, and can they be frozen?
由於這道甜點包含奶油起司層，剩餘的部分需要放在冰箱裡密封容器中保存。鬆餅大約可以保存五天（實際很可能在此之前就被吃光）。我喜歡讓它們在室溫下放置約 10 至 15 分鐘再享用，這樣曲奇層與布朗尼層都能稍微變軟一些。
這些芝士布魯基鬆餅也可以冷凍，若你想要加倍份量或長久保存。先讓烤好的鬆餅完全冷卻，再放入冰箱冷藏，直到芝士層結實（至少 30 分鐘）。再將鬆餅逐個包裝好，放入可冷凍的容器或袋中。冷凍時可保存長達兩個月。當你想享用時，從冷凍庫移到冰箱冷藏過夜解凍即可。
