Brownie Bottom Mini Cheesecakes

Ingredients

For the Brownie Base:

• ½ cup unsalted butter, melted  
• 1 cup granulated sugar  
• 2 large eggs  
• 1 tsp vanilla extract  
• ½ cup all-purpose flour  
• ⅓ cup unsweetened cocoa powder  
• ¼ tsp baking powder  
• ¼ tsp salt

For the Cheesecake Layer:

• 8 oz cream cheese, softened  
• ¼ cup granulated sugar  
• 1 large egg  
• 1 tsp vanilla extract

Directions

Prepare the Brownie Base:

    Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth.

In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake the Brownie Base:

    Divide the brownie batter evenly among the muffin cups, filling them about ⅓ full.

Bake for 8-10 minutes, just until the brownies begin to set.

Prepare the Cheesecake Layer:

    While the brownies are baking, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

Assemble the Cheesecakes:

    Once the brownie bases are done, remove them from the oven. Spoon the cheesecake mixture on top of each brownie base.

Return the mini cheesecakes to the oven and bake for an additional 12-15 minutes, or until the cheesecake layer is set.

Cool and Chill:

    Allow the mini cheesecakes to cool completely in the muffin tin, then refrigerate for at least 1 hour before serving.

Serve and Enjoy