1 cup nutella
2 large eggs
10 tbsp all purpose flour
1/4 tsp baking soda
For the cheesecake filling:
8 oz cream cheese, softened
3 tbsp sugar
Heat the oven to 350F.
In a medium bowl add Nutella and egg and whisk until smooth and well blended.
Add the flour, soda and whisk until blended. If the mixture appears too tight, add 1 tbsp of oil.
For the cheesecake filling, in a separate bowl stir together the cream cheese, sugar and egg yolk until well combined.
Grease a non-stick mini-muffin pan with cooking spray or line with paper cups spray them and then spoon a tablespoon of brownie batter into the greased cups. Pipe or spoon a generous amount of cheesecake filling a top the brownie batter, and then top off each cup with an additional tsp of brownie batter. You can also make a swirl effect if you wish.
Bake for about 11-15 minutes, or until a toothpick comes out clean.
Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack or enjoy warm.
Recipe found here.