Hot Fudge Cheesecake Brownies
These brownies are outrageous and to push them slightly over the edge I like to serve them with this Hot Fudge!
You may need:
9×13 pan
Hot Fudge Cheesecake Brownies
Ingredients
Brownie
- 1 cup butter
- 2 cups granulated sugar
- 4 large eggs
- 1¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
Cheesecake Layer
- 16 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 2 eggs
Topping
- hot fudge
Instructions
Brownie
- Preheat oven to 325°F.
- Line a 9×13 pan with nonstick foil.
- In a saucepan over medium heat, melt the butter.
- Then add sugar stirring until dissolves.
- (Aim for 120 degrees)
- Remove heat.
- In a bowl, whisk together the eggs, cocoa powder, baking powder, salt and vanilla.
- Add the warm butter mixture and continue whisking until mostly smooth.
- Stir in the flour and set aside.
Cheesecake Layer
- Beat cream cheese and sugar together on medium speed.
- Add vanilla, sour cream and eggs.
Assembly
- Spread ⅔ of the brownie batter into the prepared pan.
- Spoon the cheesecake mixture on top of the brownie batter, and spread evenly on top.
- Drop dollops of the remaining brownie batter on top of the cheesecake layer.
- Using a butter knife to swirl the layer together.
- Bake for 35-40 minutes, until the top is set.
- Cool and chill a few hours before cutting into bars.
- Serve with hot fudge.
Adapted from Cookies & Cups
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