Hot Fudge Cheesecake Brownies
Yield: 9x13 pan
Ingredients
For brownies:
1 cup unsalted butter
1 1/4 cups 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 eggs
1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 1/2 cups additional chocolate chips (or chopped peanut butter cups), for topping
For cheesecake:
8 oz cream cheese, softened
1 jar hot fudge topping (about 12-16 ounces)
Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray. Set aside.
2. Make brownies: Place butter and 1 1/4 cups chocolate chips in large microwave-safe mixing bowl and heat on high power in 30-second increments, stirring between each, until melted and smooth. Stir in cocoa powder until completely incorporated. Add both sugars, vanilla, and salt, stirring to combine. Stir in eggs, one at a time, until completely mixed through. Gently stir in flour until incorporated and no more flour is visible. Batter will be thick.
3. Spread 2/3 of brownie batter in prepared pan. Set the rest aside.
4. Make cheesecake: In stand mixer, beat together cream cheese and hot fudge until smooth and no lumps remain. Gently spread over bottom brownie layer.
5. Carefully layer remaining brownie batter on top of cheesecake layer. Sprinkle with additional chocolate chips and/or chopped peanut butter cups.
6. Bake for 30 minutes, or until brownies are set with just a little wiggle in the center and they start to pull away slightly from the edges of the pan. Cool completely.
7. Chill at least 2 hours before cutting. Store in refrigerator in sealed container.
Recipe adapted from Crazy for Crust.
