Ingredients

Brownies

• 1 cup Unsalted Butter
• 1 ¼ cup Semi-Sweet Chocolate Chips
• ¾ cup Unsweetened Cocoa Powder
• 2 cups Granulated Sugar
• ¼ cup Brown Sugar, packed
• 1 teaspoon Vanilla Extract
• ½ teaspoon Salt
• 4 Large Eggs
• 1 ¼ cup All-Purpose Flour
• 1 ½ cups Mini Chcolate Chips

Cheesecake

• 8 ounces Cream Cheese, softened
• 16 ounces Hot Fudge Topping

Directions

1. Preheat oven to 350F; line a 9×13 inch pan with foil; spray with nonstick cooking spray
2. Brownies: place the butter and 1 ¼ cup chocolate chips in a large microwave safe bowl; heat on high for 30 second increment, stir between each set until melted and smooth
3. Stir in cocoa powder until completely incorporated; add both sugars, vanilla, and salt, stir to combine; stir in eggs, one at a time until completely mixed through; gently stir in flour until incorporated and no flour is visible
4. Spread ⅔ of the brownie batter in the prepared pan; set the rest aside
5. Cheesecake: beat together the cream cheese and hot fudge until smooth; spread over the bottom brownie layer; avoid mixing the layers together
6. Layer the rest of the brownie batter on top of the cheesecake layer; avoid mixing the layers together; sprinkle with mini chocolate chips
7. Bake for 30-38 minutes until the brownies are set with just a little wiggle in the middle; cool completely then chill at least 2 hours before cutting