Hot Fudge Cheesecake Brownies Recipe

Introduction

Indulge in rich, fudgy brownies layered with creamy hot fudge cheesecake for a decadent treat that satisfies any chocolate craving. This recipe combines the best of both worlds into one irresistible dessert perfect for sharing or savoring solo.

Ingredients

• For the Brownies:
• 1 cup unsalted butter
• 1 1/4 cups semisweet chocolate chips or milk chocolate
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/4 cups all-purpose flour
• 1 1/2 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

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with foil and spray with nonstick cooking spray for easy removal.
2. Step 2: Make the brownies by placing the butter and 1 1/4 cups chocolate chips in a large microwave-safe bowl. Heat in 30-second increments on high, stirring between each, until melted and smooth.
3. Step 3: Stir in the cocoa powder until fully incorporated. Then add both sugars, vanilla extract, and salt, mixing well.
4. Step 4: Add the eggs one at a time, stirring thoroughly after each addition. Gently fold in the flour until no flour streaks remain—the batter will be thick.
5. Step 5: Spread about two-thirds of the brownie batter evenly in the prepared pan. Set aside the remaining batter.
6. Step 6: For the cheesecake layer, beat together the softened cream cheese and hot fudge topping with a hand mixer until smooth and lump-free.
7. Step 7: Spoon the cheesecake mixture over the brownie layer in dollops, then gently spread it out, being careful not to mix it with the brownie layer beneath.
8. Step 8: Carefully drop spoonfuls of the reserved brownie batter over the cheesecake layer and gently spread to cover, again avoiding mixing the layers.
9. Step 9: Sprinkle the top with mini chocolate chips, regular chocolate chips, or chopped peanut butter cups for added texture and flavor.
10. Step 10: Bake for 30 to 38 minutes, until the brownies are mostly set with a slight wobble in the center and edges begin to pull away from the pan.
11. Step 11: Allow to cool completely, then chill in the refrigerator for at least 2 hours before cutting into squares.

Tips & Variations

• Use a hand mixer for the cheesecake layer to ensure a smooth, creamy texture without lumps.
• Try swapping peanut butter cups for an extra peanut butter twist and crunchy texture.
• For a deeper chocolate flavor, use dark chocolate chips instead of semisweet.
• Line the pan with foil overhanging the edges to lift brownies out easily after chilling.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, reheat individual squares briefly in the microwave before serving, or enjoy them chilled as a cool treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips on top?

Yes, regular chocolate chips or even chopped candy bars work well. Just choose whatever you prefer or have on hand.

Do I need to chill the brownies before cutting?

Chilling helps the cheesecake layer set and makes the brownies easier to cut cleanly, so it’s highly recommended for best results.

Hot Fudge Cheesecake Brownies Recipe

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★★★★★

4.6 from 145 reviews

Decadent Hot Fudge Cheesecake Brownies feature rich, fudgy brownie layers sandwiched with a creamy hot fudge cheesecake filling, topped with extra chocolate chips or peanut butter cups for added texture and indulgence. This recipe is perfect for chocolate lovers craving a luxurious dessert that combines the best of brownies and cheesecake in every bite.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 55 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Brownies:

• 1 cup unsalted butter
• 1 1/4 cups semisweet chocolate chips or milk chocolate
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/4 cups all purpose flour
• 1 1/2 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

1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and spray it with nonstick cooking spray to ensure easy removal of the brownies.
2. Melt butter and chocolate: In a large microwave-safe bowl, combine the butter and 1 1/4 cups chocolate chips. Microwave on high in 30-second increments, stirring thoroughly between each, until the mixture is melted and smooth.
3. Combine cocoa and sugars: Stir the cocoa powder into the melted chocolate mixture until fully incorporated. Add granulated sugar, brown sugar, vanilla extract, and salt, mixing well to combine.
4. Add eggs and flour: Incorporate eggs one at a time, beating well after each addition. Gently fold in the flour just until no dry flour remains; the batter will be thick.
5. Layer brownie batter: Spread two-thirds of the brownie batter evenly into the prepared pan. Reserve the remaining batter for the top layer.
6. Prepare cheesecake layer: Beat together the softened cream cheese and hot fudge topping using a hand mixer until perfectly smooth and lump-free.
7. Assemble cheesecake layer: Spoon dollops of the hot fudge cheesecake mixture evenly over the brownie base. Using the back of a spoon or spatula, gently spread it out evenly without mixing into the brownie layer.
8. Add top brownie layer and toppings: Carefully spoon the remaining brownie batter over the cheesecake layer, spreading gently to avoid mixing. Sprinkle the top with mini chocolate chips, regular chocolate chips, or chopped peanut butter cups as desired.
9. Bake: Bake in the preheated oven for 30-38 minutes, or until the brownies are mostly set with a slight jiggle in the center and edges beginning to pull away from the pan.
10. Cool and chill: Allow the brownies to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares and serving. Store leftovers in a sealed container in the refrigerator.

Notes

• For best results, soften the cream cheese to room temperature before mixing to ensure a smooth cheesecake layer.
• Microwave in short bursts and stir frequently when melting chocolate to prevent burning.
• Allow the brownies to chill thoroughly to achieve clean, neat slices when cutting.
• Feel free to substitute chopped peanut butter cups with any chocolate candy of your preference for topping.
• Use foil to line the pan for easy removal and cleanup.

Keywords: hot fudge cheesecake brownies, fudgy brownies, cheesecake brownies, chocolate brownies, dessert recipe