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Small-Batch Chocolate Collagen Brownie Bites, rich and gooey gluten-free dessert.
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Small-Batch Chocolate Collagen Brownie Bites

Delicious fudgy brownie bites with a cheesecake swirl, perfect for satisfying your chocolate cravings in a small batch.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake Brownies, Chocolate Brownies, easy recipe, Gluten Free, small batch
Servings: 16 bites
Calories: 80kcal

Ingredients

For the brownie bite batter

  • 4 tablespoons Unsalted butter, melted or coconut oil for a dairy-free option
  • 1/3 cup Granulated sugar or coconut sugar for a slightly deeper flavor
  • 1 large Egg Room temperature helps the batter mix smoothly
  • 1 teaspoon Vanilla extract
  • 1/4 cup Unsweetened cocoa powder Main chocolate flavor
  • 2 tablespoons Chocolate collagen peptides or unflavored collagen (if using unflavored, add an extra teaspoon of cocoa)
  • 1/4 teaspoon Salt Enhances chocolate flavor
  • 2 tablespoons Mini chocolate chips Optional, for added fun

For the cheesecake swirl

  • 3 ounces Cream cheese, softened
  • 2 tablespoons Powdered sugar or a powdered sugar alternative
  • 1/2 teaspoon Vanilla extract

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan or use mini liners.
  • In a bowl, whisk together the melted butter and sugar.
  • Add the egg and vanilla and whisk until the mixture is smooth and glossy.
  • In a small bowl, combine cocoa powder, collagen, and salt. Mix this dry mixture into the wet mixture and stir until the batter is thick and smooth.
  • Fold in the mini chocolate chips if using.
  • In another small bowl, mix the softened cream cheese, powdered sugar, vanilla, and egg yolk (or Greek yogurt) until smooth. Keep mixing until it is lump-free.

Baking

  • Spoon the brownie batter into each mini cup, filling about two-thirds full.
  • Add a small dab of the cheesecake mixture on top of each brownie bite.
  • Use a toothpick to swirl the cheesecake mixture gently into the brownie batter.
  • Bake for 10 to 13 minutes until the tops look set and slightly shiny, and the centers are not wet.
  • Cool in the pan for 10 minutes before removing. For the cleanest bite texture, let them cool fully; for a gooier texture, enjoy one warm.

Notes

Store the brownie bites in the fridge in a covered container for up to 4 days. They can be enjoyed chilled or at room temperature.