Ingredients: For the Brownie Base: – 1/2 cup unsalted butter, melted – 1 cup granulated sugar – 2 large eggs – 1 teaspoon vanilla extract – 1/2 cup all-purpose flour – 1/3 cup unsweetened cocoa powder – 1/4 teaspoon baking powder – 1/4 teaspoon salt For the Cheesecake Layer: – 8 oz cream cheese, softened – 1/4 cup granulated sugar – 1 large egg – 1 teaspoon vanilla extract Instructions: 1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. 2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth. 3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 4. Divide the brownie batter evenly among the cupcake liners, filling them about 1/3 full. Bake for 8-10 minutes, just until the brownies begin to set. 5. While the brownies are baking, prepare the cheesecake layer. Beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth. 6. Remove the brownies from the oven and spoon the cheesecake mixture on top of each brownie base. Return to the oven and bake for an additional 12-15 minutes, or until the cheesecake layer is set. 7. Allow the mini cheesecakes to cool completely, then refrigerate for at least 1 hour before serving. 8. Serve: Enjoy these rich and delicious Brownie Bottom Mini Cheesecakes! Prep Time: 15 minutes | Cook Time: 25 minutes | Chill Time: 1 hour | Total Time: 1 hour 40 minutes Kcal: 350 kcal per mini cheesecake | Servings: 12 mini cheesecakes
