Preheat the oven to 350 degrees . Grease all molds of a mini cheesecake pan.
Melt butter and semi-sweet chocolate in a saucepan on low. This takes some time. But resist the urge to turn up the temperature or putting it in the microwave; you could burn the chocolate. And there’s no coming back from that, people.
While the chocolate is melting, mix the eggs and 3/4 cup sugar until combined. Sift the flour, baking powder, salt, and cocoa together, to prevent lumps. By this time, the chocolate should be ready (or close). Let the chocolate cool down before adding it to the egg and sugar mixture; we don’t want those eggs to scramble.
After you mix in the chocolate, mix in the dry ingredients slowly, about ½ of a cup at a time. This will prevent the mix from lumping and make it easier to combine. Scoop about 2 tablespoons of mixture into each mold. Bake for about 12 minutes or until a toothpick comes out clean when inserted in the center.
When the brownie is done, remove from oven and let cool while you make the cheesecake batter. Reduce oven temperature to 325 degrees.