Brownie Cheesecake Muffins
4 ounces neufchatel cheese, softened or 8 ounces cream cheese
2 tablespoons sugar
1 (20 ounce) boxes walnut brownie mix ( moist kind with walnuts)
1/2 cup vegetable oil
1/4 cup water
1 cup chocolate frosting ( or thick chocolate pudding)
In a small bowl, beat cream cheese and sugar until light and fluffy. Set aside. Spray a jumbo (6) muffin tin with bakers joy or non-stick cooking spray and also set aside.
Preheat oven to 350F (or according to the box directions). Make brownie mix according to the (moist cake-like version) recipe on the box using the eggs oil and water.
Spoon about 2 Tbsp of batter into each greased muffin tray. (Caution: Do not use muffin paper, they will stick to the paper).
Drop equal portions of cream cheese (about 2 tsp) mixture into the center of each muffin, then top with remaining brownie batter. Bake for 20-30 minutes, or as package directs.
Allow to cool, then spread chocolate frosting (or pudding) on top followed with a sprinkle of powdered sugar.