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To create the most Deliciously Decadent Brownie Bottom Mini Cheesecakes, it’s essential to understand the purpose of each ingredient and how it contributes to the overall flavor and texture of the dessert.

Brownie Bottom Mini Cheesecakes

Discover the irresistible combination of fudgy brownies and creamy cheesecake with these Deliciously Decadent Brownie Bottom Mini Cheesecakes. Perfectly sized for individual servings, these mini treats are a hit at parties, potlucks, or just for satisfying your sweet tooth at home. The rich brownie base and smooth cheesecake filling create a delightful flavor experience, and with easy preparation steps, you'll have these stunning desserts ready to impress in no time. Enjoy the perfect blend of textures and flavors, making every occasion a little sweeter!
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Ingredients
  

For the Brownie Base:

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/3 cup cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

1/3 cup sour cream

For Topping (Optional):

Whipped cream

Chocolate shavings or fresh berries

Instructions
 

Prepare the Brownie Base:

    - Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

      - In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until well mixed.

        - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          - Sift in the cocoa powder, flour, salt, and baking powder. Mix until just combined and smooth.

            - Evenly distribute the brownie batter into the prepared muffin tin, filling each liner about 1/3 full.

              Make the Cheesecake Filling:

                - In another large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

                  - Add the eggs, one at a time, mixing until fully incorporated. Stir in the vanilla extract, lemon juice, and sour cream until smooth.

                    Assemble & Bake:

                      - Spoon the cheesecake filling over each brownie base in the muffin tin, filling almost to the top of the liner.

                        - Bake in the preheated oven for about 18-20 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.

                          - Remove from the oven and let them cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely.

                            Chill & Serve:

                              - Once cooled, place the mini cheesecakes in the fridge to chill for at least 2 hours or until set.

                                - Just before serving, top with whipped cream and garnish with chocolate shavings or fresh berries if desired.

                                  Prep Time, Total Time, Servings:

                                    30 minutes | 2 hours 30 minutes | 12 mini cheesecakes