Dangerous. That is the one word I can use to describe these brownies. I found this recipe a while back on the blog “Crazy for Crust” but hadn’t had a chance to try it. This past weekend it popped up again and thought, with the kids coming home from college for the holiday, I thought it would be a good time to give it a whirl. They both enjoy chocolate and cheesecake and I’ve been itching to try something new. Ok, ok, this kids were my excuse! I just wanted to make them! All I can say is, wow! These brownies are dense and rich and oh so full of chocolate! I ate one and felt like I gained ninety pounds on the spot! My family absolutely loved them but with Thanksgiving just a couple of days away I knew I’d be cooking more, including desserts, so I decided bring these babies into work and share with my co-workers. No lie, they were gone within fifteen minutes!
If you enjoy ooey, gooey, fudgy brownie bliss I highly recommend you give these a try!
Hope everyone had a Happy Thanksgiving!
Hot Fudge Cheesecake Brownies
1 cup butter
1 1/4 cup semisweet chocolate chips
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1/4 cup brown sugar, packed
1 tsp vanilla
1/2 tsp salt
4 large eggs
1 1/4 cups all purpose flour
1 1/2 cups mini chocolate chips
8 ounces cream cheese, softened
1 jar (12-16 ounces) hot fudge topping
Preheat oven to 350°. Line a 9×13″ pan with foil and spray with nonstick cooking spray.
Make the brownies: Place the butter and 1 1/4 cups chocolate chips in saucepan over medium heat. Stir until melted and smooth. Remove from heat. Stir in cocoa powder until completely incorporated. Add both sugars, vanilla, and salt. Stir till combined. Stir in eggs one at a time until fully mixed. Stir in flour till combined ensuring no flour is visible. Batter will be thick.
Spread 2/3 of the brownie batter in the prepared pan and set rest aside.
Make the cheesecake layer: With mixer (hand mixer or stand mixer) beat together cream cheese and hot fudge sauce until smooth and no lumps remain. Gently spread over brownie layer in pan. To avoid combining layers it’s best to drop the cheesecake batter evenly over brownie layer and lightly spread.
Carefully drop remaining brownie batter evenly over cheesecake layer and again spread lightly to avoid combining layers. Sprinkle mini chips all over top brownie layer.
Bake for 30-35 minutes until the brownies are set with only a wiggle in the center but are pulling away slightly from edges of pan. Remove from oven and cool completely.
Chill at least 2 hours before slicing.
Store any remaining bars in a sealed container in refrigerator.
Adapted only slightly from original recipe on Crazy for Crust