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Browned Butter Blondie Bar

Irresistibly Chewy Browned Butter Blondie Bar Delight

These Browned Butter Blondie Bars offer a rich, chewy dessert experience perfect for gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Oreo Crumbs Swap for gluten-free cookies if necessary.
  • 1/2 cup Salted Butter Unsalted butter works too, add a pinch of salt.
For the Filling
  • 8 oz Cream Cheese Ensure at room temperature for easy mixing.
  • 3/4 cup Granulated Sugar Substitute with stevia for sugar-free.
  • 1/2 cup Sour Cream Use coconut cream for dairy-free.
  • 2 large Eggs Let them come to room temperature.
  • 4 oz Bittersweet/Semisweet Chocolate Opt for high-quality chocolate (60% cocoa or more).
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 tsp Pure Vanilla Extract Do not skip for fuller taste.
For the Ganache
  • 1 cup Dark Chocolate Chips Choose higher cacao percentages for intense flavor.
  • 1/2 cup Heavy Whipping Cream Coconut cream can be used for dairy-free.
For the Topping
  • 1 cup Heavy Whipping Cream Ensure it’s cold for better whipping.
  • 2 tbsp Powdered Sugar Adjust to taste for ideal sweetness.
  • 1 tbsp Cocoa Powder Adds extra chocolate touch.

Equipment

  • Mixing Bowl
  • Oven
  • muffin pan
  • Electric Mixer

Method
 

Step‑by‑Step Instructions for Decadent Mini Triple Chocolate Cheesecakes
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Combine Oreo crumbs with melted salted butter in a mixing bowl and press firmly into the bottom of the liners.
  3. Melt bittersweet or semisweet chocolate in a heatproof bowl and set aside.
  4. Beat room-temperature cream cheese with granulated sugar and unsweetened cocoa powder until creamy.
  5. Mix in sour cream, heavy cream, and pure vanilla extract, then add melted chocolate.
  6. Incorporate eggs one at a time, mixing gently after each addition.
  7. Spoon the batter into cupcake liners, filling each about 3/4 full, and bake for 18-20 minutes.
  8. Cool on wire rack for about an hour, then refrigerate for at least 2 hours.
  9. Prepare ganache by boiling heavy cream and pouring over dark chocolate chips.
  10. Whip heavy cream, powdered sugar, and cocoa powder until stiff peaks form.
  11. Pour ganache over the cheesecakes and top with whipped cream.
  12. Serve with fresh berries or ice cream, and enjoy!

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Allow cheesecakes to chill for at least 2 hours for best flavor. They taste even better the next day!

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