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Hot Fudge Cheesecake Brownies

Hot Fudge Cheesecake Brownies are easy decadent brownie recipes filled with hot fudge cheesecakes. This is only for chocoholics!

This recipe is very easy to make, although you must use two bowls to make it (one for brownies and one for cheesecake).

The rich from the beginning brownies are very fudgy and dense. It is made with two types of chocolate (chips and chocolate) and is very thick. I like my thick brownie dough because you know it will be fudgy and perfect.

You spread half the brownie mixture in a pan and then you top it with the hot fudge cheesecake mixture. It was just a bottle of hot fudge sauce and a lump of cream cheese mixed and spread over the brownie mixture. Top the cheesecake with the remaining brownies and some chocolate chips and you have one of the best brownies I have ever eaten.

I'm serious here - this recipe is in the BEST BROWNIE category. I give it 5 stars and a blue ribbon. I know you will, too, and you must make it ASAP.


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


  •  Softened 8-ounce cream cheese
  • 1 jar around 12-16 ounces of hot fudge topping


  1. Preheat the oven to 350 ° F. Cover the 9x13 "baking pan with foil and spray with non-stick spray.
  2. Make brownies: Place butter and 1 ½ cup chocolate chip in a large microwave-safe mixing bowl and heat the high power in 30 seconds increments, stirring between each, until melted and smooth. Stir the cocoa powder until evenly mixed. Add the two sugars, vanilla and salt, stir until smooth. Stir the eggs, one at a time, until they are completely mixed. Stir the flour gently until it is even and no more flour can be seen. The dough will become thick.
  3. Spread 2/3 of the brownie mixture in the prepared pan and set aside the rest.
  4. Make hot fudge cheesecake: shake cream cheese and hot fudge until smooth and no lumps remain. The best way to do this is with a hand mixer. Gently spread to the bottom layer of brownies. (It's best to drop the spoonful of the mixture evenly on top and then spread to avoid mixing the layers.)
  5. Carefully coat the remaining brownie mixture over the layers of cheesecake. (It's best to drop the spoonful of the dough evenly on top and then spread to avoid mixing the layers.) Sprinkle with mini chocolate chips, regular-sized chocolate chips, or cups of chopped peanut butter.
  6. Bake for 30-38 minutes until the brownies are set with a little shake in the middle and they start to pull a little from the edge of the pan. Chill completely then chill for at least 2 hours before cutting. Store in the refrigerator in a closed container.

This recipe is inspired by crazy for crust

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