These brownies are going to be fudgy and dense, just the way I like them. I have never cared for those cake-type brownies. Those feel dry and just don’t taste like brownies to me. They are condensed chocolate cake. A real brownie is moist, dense and chewy. It makes your mouth happy when you take that first bite into it.

The hot fudge cheesecake layer in these brownies is not only going to add that slightly tangy taste of cheesecake, but it is also going to add another texture to the brownie, making it especially decadent. Now your mouth will be met with a chewy brownie and a luscious and creamy cheesecake layer, as well. I’m in heaven!

 

INGREDIENTS

For the Brownies

1 cup unsalted butter

1¼ cups semisweet chocolate chips (or milk chocolate)

¾ cup unsweetened cocoa powder

2 cups granulated sugar

¼ cup brown sugar, packed

1 teaspoon vanilla extract

½ teaspoon salt

4 large eggs

1¼ cups all-purpose flour

1½ cups mini chocolate chips or additional chocolate chips (or chopped peanut butter cups), for topping

For the Cheesecake

8 ounces cream cheese, softened

1 jar (about 12-16 ounces) hot fudge topping

INSTRUCTIONS

Preheat oven to 350°F. Line a 9×13″ pan with foil and spray with nonstick cooking spray.

Make the brownies:  Place the butter and 1¼ cups chocolate chips in a large microwave safe mixing bowl and heat on high power in 30-second increments, stirring between each, until melted and smooth. Stir in cocoa powder until completely incorporated. Add both sugars, vanilla, and salt, stirring to combine. Stir in eggs, one at a time, until completely mixed through. Gently stir in flour until incorporated and no more flour is visible. The batter will be thick.

Spread 2/3 of the brownie batter in the prepared pan and set the rest aside.

Make the hot fudge cheesecake:  Beat together the cream cheese and hot fudge until smooth and no lumps remain. It’s best to do this with a hand mixer. Gently spread over the bottom brownie layer. (It’s best to drop spoonsful of the batter evenly over the top and then spread to avoid mixing the layers together.)

Carefully layer the rest of the brownie batter on top of the cheesecake layer. (It’s best to drop spoonsful of the batter evenly over the top and then spread to avoid mixing the layers together.) Sprinkle with mini chocolate chips, regular sized chocolate chips, or chopped peanut butter cups.

Bake for 30-38 minutes until the brownies are set with just a little wiggle in the center and they are starting to pull away slightly from the edges of the pan. Cool completely then chill at least 2 hours before cutting. Store in refrigerator in sealed container.

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Quick Tip:  To easily lift your brownies from the pan so you can cut and plate them, make sure you extend the edges of the foil or parchment lining your pan so it is well past the edges and can serve as a handle for lifting.

Recipe courtesy of Dorothy at Crazy For Crust, image courtesy of foodrecipesearch.com