Little chocolate delights as little Bundt brownies, thankfully so easy to share because it's so easy to eat them all.
Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.
In a medium saucepan, melt butter and chocolate over low heat.
Pour mixture into a medium bowl. Add sugar, egg and vanilla, and stir with a wooden spoon until combined. Stir in flour.
Fill each cavity a quarter full with batter. Set pan and remaining brownie batter aside.
With an electric mixer, beat cream cheese on medium speed until smooth. Gradually beat in sugar and vanilla. Add egg and beat just until blended.
Spoon 1 tablespoon of cream cheese mixture into each cavity.
Bake for 20 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).
Transfer to a wire rack and let cool in the pan for just 5 minutes before inverting onto a rack to cool completely.
Rinse pan and repeat process to use up all of the mixture.