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To truly appreciate the magic of Decadent Mini Cheesecake Brownie Cups, it’s essential to understand the layers that create this masterpiece. The bottom layer is a rich and fudgy brownie that serves as the perfect base. This brownie layer is not just any brownie; it’s a beautifully textured treat that boasts a deep chocolate flavor. Each bite delivers a burst of cocoa richness, balancing perfectly with the sweetness of the cheesecake above.

Mini Cheesecake Brownie Cups

Discover the perfect dessert fusion with Decadent Mini Cheesecake Brownie Cups! These delightful treats combine a rich, fudgy brownie base with a creamy cheesecake layer, creating an irresistible bite-sized indulgence. Ideal for parties or special occasions, they are as visually appealing as they are delicious. Easy to make and customizable with your favorite toppings, these mini cups are sure to impress your guests and satisfy your sweet cravings. Enjoy baking and sharing this delightful experience!
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter

1 cup granulated sugar

1 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 tablespoon all-purpose flour

For Garnish:

Fresh berries (optional)

Whipped cream (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it lightly with butter or non-stick spray.

    Make the Brownie Mixture: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in both granular sugars until dissolved. Allow the mixture to cool slightly before adding the eggs one at a time. Add the vanilla extract and mix until well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Do not overmix.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, vanilla extract, and mix until soft and creamy. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the tablespoon of flour until combined.

          Assemble the Cups: Scoop about 1 tablespoon of brownie batter into the bottom of each muffin cup, smoothing it out slightly. Follow with 1 tablespoon of the cheesecake batter on top of the brownie batter. Repeat until all the batter is used, filling the cups about 3/4 way full.

            Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean (except for the cheesecake layer).

              Cool Down: Remove from the oven and allow the mini cheesecake brownie cups to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

                Serve: Once cooled, top with fresh berries or a dollop of whipped cream if desired.

                  Prep Time, Total Time, Servings: 25 mins | 50 mins | 24 cups