Decadent Fudge Swirl Cheesecake Brownies

Ingredients

FOR THE BROWNIES:

1 cup unsalted butter

1 1/4 cups semisweet or milk chocolate chips

3/4 cup unsweetened cocoa powder

2 cups granulated sugar

1/4 cup packed brown sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

4 large eggs

1 1/4 cups all-purpose flour

1 1/2 cups mini or regular chocolate chips, or chopped peanut butter cups (for topping)

FOR THE CHEESECAKE:

8 ounces softened cream c

heese

1 jar (12-16 ounces) hot fudge topping

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch pan with foil and coat with nonstick spray.

For brownies: In a large microwave-safe bowl, melt 1 cup butter and 1 1/4 cups chocolate chips, stirring every 30 seconds until smooth. Mix in cocoa powder until well combined. Add granulated and brown sugars, vanilla, and salt, mixing well. Incorporate eggs one at a time, followed by flour until no flour is visible. The batter will be thick.

Spread two-thirds of the brownie batter in the prepared pan, reserving the rest.

For cheesecake: Beat cream cheese and hot fudge until smooth, using a hand mixer for best results. Spoon over the brownie layer in the pan and spread gently to avoid mixing layers.

Spoon remaining brownie batter over the cheesecake layer, spreading carefully. Top with mini chocolate chips, regular chocolate chips, or chopped peanut butter cups.

Bake for 30-38 minutes until brownies are set with a slight wiggle in the center and edges begin to pull away from the pan. Cool completely, then chill for at least 2 hours before slicing. Store in a sealed container in the refrigerator.