Almond Brownie Cheesecakes
5 tablespoons water, divided
2 large eggs, divided
1/4 cup semi-sweet chocolate chips
1/4 cup chopped almonds
HEAT oven to 350°F. Line 12 muffin cups with paper baking cups. Prepare brownie mix and cheesecake filling as directed on package using oil, water and eggs.
FILL each cup 2/3 full with brownie batter. Spoon about 2 teaspoons cheesecake mixture on top of batter in each cup. Sprinkle chocolate chips and chopped almonds over cheesecake mixture.
BAKE 26 to 28 minutes or until brownie is set. Cool completely. Store loosely covered in refrigerator.
Serving Size (1 of 24 cheesecakes), Calories 250 (Calories from Fat 110), Total Fat 13g (Saturated Fat 3g, Trans Fat g), Cholesterol 35mg, Sodium 120mg, Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 22g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.