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3. Make the cream cheese batter: Place the cream cheese in a large mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Add the granulated sugar, flour, cinnamon, if using, and 1 egg and continue beating on low speed until well combined, 30 seconds to 1 minute.

4. To assemble the brownie bites in a yin and yang design of dark and light side by side, place a generous tablespoon of brownie batter into one cupcake well at the same time you add a generous tablespoon of the cream cheese batter, so that each batter takes up half of the well. Repeat filling the wells with the remaining brownie and cream cheese batters. For a layer of brownie on the bottom and a white layer on top, fill each cupcake well with one scoop of brownie batter and spoon a generous tablespoon of cream cheese batter over it.

5. Place the cupcake tin(s) in the oven and bake the brownie bites until the edges have set and the centers spring back when lightly pressed with a finger, 22 to 26 minutes. Remove the cup-cake tin(s) from the oven and let the brownie bites cool for 10 minutes. Lift up the brownie bites in baked cupcake liners or run a sharp knife around the edges of those baked without liners and transfer them to a wire rack to cool for 5 minutes longer (if you can resist eating them at once).

Recipe Reminders

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6. To garnish the brownie bites, dust them with confectioners’ sugar, if desired.

Keep It Fresh! Store the brownie bites, covered with plastic wrap, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the brownie bites, covered with aluminum foil, for up to three months. Let the brownie bites thaw on the counter before serving.

How to Turn a Chocolate Cake Mix into a Brownie

First, place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch cake pan with vegetable oil spray and dust it with flour. Shake out the excess flour and set the pan aside. Combine one package (18.25 ounces) of plain chocolate cake mix with two large eggs and eight tablespoons (one stick) of melted, unsalted butter in a large mixing bowl. Using a wooden spoon, stir until the mixture is thoroughly blended; it will be stiff. Fold in 1½ cups of miniature semisweet chocolate chips and stir until well blended. Transfer the batter to the prepared pan and, using a rubber spatula, spread it evenly. Place the pan in the oven and bake the brownies until the center is still soft and springs back when lightly pressed with a finger, 18 to 20 minutes. Remove the pan from the oven and place it on a wire rack to cool completely before slicing.

For quick little brownie cups: Scoop the batter into lightly misted miniature muffin tins. It will fill about three dozen. If desired, scatter finely chopped walnuts over the tops before baking. Bake at 350°F until still a little soft to the touch, 12 to 15 minutes, no more. Remove the pan from the oven and let the brownie cups cool in the pan for 3 to 4 minutes. Run a sharp knife around the edges, lift the brownie cups out, and place them on a wire rack to cool completely.

SLOW COOKER BROWNIE PEANUT BUTTER PUDDING

TAKING A LITTLE CREATIVE LICENSE, this recipe is part brownie but also part pudding. It’s one of the fun recipes that begins with a brownie mix and has all sorts of other goodies added—peanut butter, chocolate chips, and brown sugar.