Ingredients
For the Brownie Base
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Cheesecake Layer
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 tablespoon sour cream
For Topping (Optional)
- Chocolate ganache
- Fresh berries
- Caramel drizzle
- Whipped cream
Instructions
In a mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, beating until well combined. Sift in the cocoa powder, flour, and salt, and gently fold until just combined. Be careful not to overmix, as this can make the brownie base too dense.
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease each cavity to prevent sticking.
Divide the brownie batter evenly among the muffin cups, filling each about ⅓ of the way full. Use the back of a spoon to smooth out the batter. Bake for 8-10 minutes, just until the brownies begin to set but are still slightly underdone. Remove from the oven and let them cool slightly while preparing the cheesecake layer.
In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg, vanilla extract, and sour cream, mixing until fully incorporated. Avoid overbeating to prevent air bubbles in the cheesecake.
Spoon the cheesecake batter over the slightly cooled brownie bases, filling each cup nearly to the top. Smooth the tops with a spoon or spatula.
Return the muffin tin to the oven and bake for 14-16 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Remove the cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes. Transfer them to a wire rack to cool completely, then refrigerate for at least 2 hours before serving. This chilling time allows the flavors to develop and the texture to set properly.
Before serving, add your favorite toppings like fresh berries, a drizzle of caramel, or a swirl of chocolate ganache. Enjoy your rich, creamy, and chocolatey Brownie Bottom Mini Cheesecakes!
- Prep Time: 20 minutes
- Cooling Time: 2 hours
- Cook Time: 25 minutes
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 17g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g