Combine flour, cocoa and salt in a small bowl.
Beat together the egg, sugar, melted butter, and vanilla extract into a medium bowl.
Add flour mixture. Stir until just moistened.
Set oven to 350F degrees
Fill 12 GREASED mini muffin cups about 3/4s full.
Bake for about 12 minutes until a wooden toothpick comes out moist but not wet with batter. DO NOT overbake.
Make a small hole using the handle end of a spoon while the brownies are still very moist and hot. Let it stand in the tray for 5 mins.
Transfer to a plate (if it's pretty cooled already) or a wire rack.
Beat/combine the softened cream cheese and icing sugar in a medium bowl.
Transfer to a small resealable freezer/ziploc bag with a tiny piece snipped off one corner.
Pipe into the holes of the brownies.
You can add lots of icing or....
....Not a lot of icing.
Makes 12. Enjoy!
- 0.0c All purpose flour
- 0.0c Cocoa
- 0.0tsp Salt
- 1.0 Large egg
- 0.0c Granulated sugar
- 0.0c Butter (or hard margarine) melted
- 0.0tsp Vanilla Extract
- 4.0oz Block of cream cheese softened
- 0.0c Icing (confectioner's) sugar