I made these for my mom for Mother’s Day, but judging by how many disappeared into the kids, they’re a hit all around!


I got Aldi’s new gluten free brownie mix, and added the cream cheese surprise! (I copied the cream cheese part from Bob’s Red Mill, and then realized the Aldi mix is four ounces smaller, and had to run out for a second box!) If you use another brand, just follow the instructions on the box for mixing up the brownies.

This made 24 cupcakes for me, and I filled them almost to the top. Brownies don’t rise a whole lot during baking. These are sooo rich that you could probably make them smaller, but no one left any behind.


  • 2 boxes of liveGfree Brownie Mix from Aldi (17 oz.)
  • 5 eggs
  • 1 c oil
  • 4 T water
  • 1/3 c sugar
  • 1 package cream cheese (8 oz.)
  • about a third to a half bag of chocolate chips
  • 24 cupcake liners


  1. Preheat the oven to 350° F and put cupcake liners in muffin tins.
  2. In a medium bowl, beat one egg with the sugar and cream cheese until light and fluffy.
  3. Stir in the chocolate chips and set aside.
  4. In a mixing bowl, whisk together the oil, water, and remaining eggs until blended.
  5. Add the two boxes of brownie mix to the mixing bowl and stir until just moistened.

Assemble and Bake

  1. Spoon about a generous tablespoon of brownie mix into the bottom of each cupcake liner.
  2. Top each with a generous tablespoon of cream cheese batter.
  3. Top each with another generous tablespoon of brownie mix.
  4. Bake for 25 minutes to half an hour, or until a toothpick comes out clean (unless you hit a chocolate chip!)

I forgot to take a picture! I’ll go see if there are any left at Mom and Dad’s. 🙂