Step 1: Prepare for Baking
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners for easy removal and cleanup.
- Prep the Ingredients: Gather all your ingredients. Make sure the cream cheese is softened for a smooth cheesecake texture.
Step 2: Make the Brownie Batter
- Combine Wet Ingredients: In a mixing bowl, whisk together the melted butter and sugar until well combined. Add the egg and vanilla extract, mixing until smooth.
- Add Dry Ingredients: Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined; avoid overmixing to keep the brownies fudgy.
- Fill the Muffin Tins: Spoon about 1 tablespoon of brownie batter into each lined muffin cup. Use a spatula or the back of a spoon to spread the batter evenly, creating a thin layer at the bottom of each cup.
Step 3: Bake the Brownie Bottoms
- Bake: Place the muffin tin in the preheated oven and bake for 5-7 minutes, just until the edges of the brownies start to set. (They will bake more later with the cheesecake layer.)
- Cool Slightly: Remove the muffin tin from the oven and let the brownie bottoms cool slightly while you prepare the cheesecake layer.
Step 4: Make the Cheesecake Layer
- Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the Egg and Flavorings: Add the egg, vanilla extract, and sour cream, and beat until the mixture is fully combined and smooth. Be careful not to overbeat, as this can add too much air to the mixture, which can cause cracking.
- Spoon Over Brownie Bottoms: Pour about 2 tablespoons of cheesecake batter over each partially baked brownie layer, filling each cup almost to the top.
Step 5: Bake the Cheesecakes
- Bake: Return the muffin tin to the oven and bake for 15-18 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
- Cool in the Pan: Remove the muffin tin from the oven and let the cheesecakes cool completely in the pan to room temperature. This helps prevent cracking and allows the layers to set properly.
Step 6: Chill the Cheesecakes
- Refrigerate: Once the cheesecakes have cooled to room temperature, transfer them to the fridge to chill for at least 2 hours, or ideally overnight. This chilling time allows the flavors to meld and gives the cheesecake a firmer, creamier texture.
Step 7: Serve and Garnish
- Add Toppings: Just before serving, add your choice of toppings, such as a dollop of whipped cream, fresh berries, chocolate shavings, or a drizzle of chocolate sauce for an extra touch of elegance.
- Serve: Gently remove the cheesecakes from the muffin liners and arrange them on a serving plate.
Tips for Success
- Soften the Cream Cheese: Ensure the cream cheese is at room temperature to avoid lumps in your cheesecake batter.
- Don’t Overbake: Remember, the cheesecakes will continue to set as they cool, so don’t wait for the centers to be completely firm when you take them out of the oven.
- Chill Thoroughly: For the best texture and flavor, let the cheesecakes chill in the fridge for several hours or overnight.
These Brownie Bottom Mini Cheesecakes are perfect for satisfying cravings for both brownies and cheesecake, with a dessert that’s as impressive as it is delicious. Serve them at your next event, and watch as they disappear—just make sure to save one for yourself!