Indulge in the ultimate dessert experience with these Hot Fudge Cheesecake Brownies—a decadent fusion of fudgy brownie and creamy cheesecake layers that’s pure bliss in every bite. Perfect for satisfying intense chocolate cravings, this dessert is made to impress at gatherings or simply to treat yourself. With a rich chocolate base topped with a luscious cheesecake layer swirled with hot fudge, these brownies are a chocolate lover’s dream.

Each slice is a perfect harmony of textures: dense, fudgy brownie complemented by velvety cheesecake, with an optional sprinkle of chocolate chips or peanut butter cups on top for an added layer of indulgence. Every step, from preparing the batter to layering the cheesecake, builds the anticipation of a sweet reward that’s worth every minute of preparation.

Whether you’re hosting a dessert party or unwinding with a comforting treat, these Hot Fudge Cheesecake Brownies are sure to become a favorite. Keep them chilled for an even more delightful, refreshing bite that contrasts with their rich, chocolaty depth.

Ingredients for Fudgy Bliss

For the Brownies

Unsalted butter (1 cup) – Adds richness and moisture to the brownie base, creating that fudgy texture.
Unsweetened cocoa powder (3/4 cup) – Provides deep chocolate flavor, balancing the sweetness.
Large eggs (4) – Give structure to the brownies, making them chewy and dense.
All-purpose flour (1 1/4 cups) – Aids in the structure without making the brownies too cakey.
Semisweet or milk chocolate chips (1 1/4 cups) – Melts into the batter, amplifying the chocolatey experience.
Granulated sugar (2 cups) – Sweetens the brownie layer while keeping it moist.
Brown sugar (1/4 cup, packed) – Adds a hint of caramel flavor and chewiness.
Mini chocolate chips or chopped peanut butter cups (1 1/2 cups, for topping) – Optional toppings for added texture and flavor bursts.
Vanilla extract (1 teaspoon) – Enhances the chocolate flavor with a warm, aromatic note.
Salt (1/2 teaspoon) – Balances sweetness and deepens the chocolatey taste.

For the Cheesecake Layer

Cream cheese (8 ounces, softened) – The creamy base for the cheesecake layer, adding tang and smoothness.
Hot fudge topping (1 jar, approximately 12-16 ounces) – Blends with the cream cheese for a luscious, chocolate-infused layer.

Bringing It All Together: How to Make Hot Fudge Cheesecake Brownies

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with foil, ensuring the edges extend for easy removal. Lightly coat with nonstick spray.
In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring until smooth. Blend in the cocoa powder, then add the granulated sugar, brown sugar, vanilla, and salt, stirring until fully combined.
Add the eggs one at a time, mixing well after each addition, and fold in the flour just until no streaks remain, creating a thick, glossy batter.
Spread two-thirds of the brownie batter evenly in the prepared pan, setting aside the remaining third.
For the cheesecake layer, beat softened cream cheese and hot fudge in a bowl until smooth. Carefully spread the mixture over the brownie layer.
Drop spoonfuls of the reserved brownie batter over the cheesecake layer and gently spread. Top with mini chocolate chips, chocolate chips, or chopped peanut butter cups, if desired.
Bake for 30-38 minutes, until the edges pull slightly from the pan and the center is just set. Cool completely on a wire rack, then refrigerate for at least 2 hours before slicing into squares.

Recipe Tips for Success

Room Temperature Ingredients: Let the cream cheese come to room temperature before blending to achieve a smooth, lump-free cheesecake layer.
Foil Lining: Extending foil over the edges makes it much easier to lift the brownies out once they’re cooled, so don’t skip this step.
Don’t Overbake: Check the brownies around the 30-minute mark; the center should be set but slightly jiggly to keep them fudgy after chilling.

Delicious Variations

For a nutty twist, sprinkle chopped walnuts or pecans over the brownie batter before baking. To make the brownies even more indulgent, add a drizzle of salted caramel sauce over the cheesecake layer. These brownies also pair beautifully with a scoop of vanilla or coffee ice cream on the side, enhancing the rich, chocolatey flavors.

Storing and Enjoying Leftovers

To keep these Hot Fudge Cheesecake Brownies fresh, store them in an airtight container in the refrigerator for up to five days. Chilling intensifies the flavors and makes each bite more refreshing. For a warm treat, microwave a slice for 10-15 seconds to soften the brownie and cheesecake layers, creating a gooey, comforting dessert experience.

Fudge Cheesecake Brownies Recipe

A rich, chocolatey dessert perfect for indulgent cravings, these Hot Fudge Cheesecake Brownies combine a fudgy brownie base with a creamy cheesecake layer. For serious chocolate lovers only!

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Gericht: Dessert

Land: American

Keyword: Fudge Cheesecake Brownies Recipe

Vorbereitung: 15

Zubereitung: 30

Chill Time: 2

Gesamtzeit: 2 45

Zutaten

For the Brownies

1 cup unsalted butter
3/4 cup unsweetened cocoa powder
4 large eggs
1 1/4 cups all-purpose flour
1 1/4 cups semisweet or milk chocolate chips
2 cups granulated sugar
1/4 cup packed brown sugar
1 1/2 cups mini chocolate chips regular chocolate chips, or chopped peanut butter cups (for topping)
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Cheesecake Layer

8 ounces cream cheese softened
1 jar hot fudge topping approximately 12-16 ounces

Anleitungen

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with foil, extending over the edges for easy removal, and lightly coat with nonstick spray.
Prepare the Brownie Batter: In a large microwave-safe bowl, combine the butter and 1 1/4 cups chocolate chips. Microwave on high in 30-second bursts, stirring after each interval, until the mixture is fully melted and smooth. Blend in the cocoa powder until smooth. Add the granulated sugar, brown sugar, vanilla, and salt, stirring until fully incorporated. Add the eggs one at a time, mixing well after each addition. Gently fold in the flour until no streaks remain; the batter will be thick.
Spread two-thirds of the brownie batter evenly across the prepared pan, reserving the remaining third for later.
Prepare the Cheesecake Layer: Using a hand mixer, beat the softened cream cheese and hot fudge together in a medium bowl until smooth and lump-free. Carefully spoon the cheesecake mixture over the brownie layer in the pan, spreading gently to create an even layer.
Drop spoonfuls of the reserved brownie batter over the cheesecake layer, spreading gently to avoid blending the layers. Sprinkle with mini chocolate chips, regular chocolate chips, or chopped peanut butter cups as desired.
Bake for 30-38 minutes, until the edges begin to pull away from the pan and the center is set but slightly jiggly. Remove from the oven and allow to cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.
Store leftovers in an airtight container in the refrigerator.