Hot Fudge Cheesecake Brownies
People always ask me what my favorite thing to bake is. I never really have an answer, I like to bake everything. That being said, based on what I bake the most of (aside from cupcakes, seeing as that's my job), my favorite thing to bake must be brownies. They're definitely one of my favorite things to take pictures of, seeing how high I can stack them without the one on the bottom (still warm and melty) squishing out the sides. And you just can't beat a warm brownie with vanilla ice cream (not chocolate ice cream, you monster!).
Ingredients:
- 1 cup butter
- 1 1/4 cups semi-sweet chocolate chips
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1/2 tsp salt
- 4 eggs
- 1 1/4 cups all purpose flour
- 1 1/2 cups mini semi-sweet chocolate chips
For the cheesecake filling:
- 8 oz cream cheese, room temp.
- 1 jar (12-16 oz) hot fudge topping
Instructions:
- Preheat oven to 350 degrees F. Line a 9x13 baking pan with foil and spray with non-stick cooking spray.
- In a large microwave safe bowl, combine the chocolate chips (not the mini ones) and butter. Microwave in 30 second increments, stirring in between each, until melted and smooth. Stir in the cocoa powder. Add the sugars, vanilla, and salt, and stir until combined well. Add the eggs one at a time, mixing well between each. Gently mix in the flour.
- Spread 2/3 of the batter in the pan and set aside.
- In a separate bowl, beat the cream cheese and hot fudge together until it's smooth and there are no lumps. Gently spread the mixture onto the bottom brownie layer.
- Carefully spoon the rest of the brownie batter over the cheesecake layer, then gently spread it out. Sprinkle with the mini chocolate chips.
- Bake for 30-38 minutes until the brownies are just barely set. They should still be a little jiggly in the center (like a cheesecake! :P)
- Allow to cool completely before attempting to cut into them!
Recipe adapted from Crazy For Crust.
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