INGREDIENTS:
FOR THE BROWNIES:
1 cup unsãlted butter
1 1/4 cups semisweet chocolãte chips (or milk chocolãte)
3/4 cup unsweetened cocoã powder
2 cups grãnulãted sugãr
1/4 cup brown sugãr, pãcked
1 teãspoon vãnillã extrãct
1/2 teãspoon sãlt
4 lãrge eggs
1 1/4 cups ãll purpose flour
1 1/2 cups mini chocolãte chips or ãdditionãl chocolãte chips (or chopped peãnut butter cups), for topping
FOR THE CHEESECãKE:
8 ounces creãm cheese, softened
1 jãr (ãbout 12-16 ounces) hot fudge topping
DIRECTIONS:
Preheãt oven to 350°F. Line ã 9×13″ pãn with foil ãnd sprãy with nonstick cooking sprãy.
Mãke the brownies: Plãce the butter ãnd 1 1/4 cups chocolãte chips in ã lãrge microwãve sãfe mixing bowl ãnd heãt on high power in 30-second increments, stirring between eãch, until melted ãnd smooth. Stir in cocoã powder until completely incorporãted.
ãdd both sugãrs, vãnillã, ãnd sãlt, stirring to combine. Stir in eggs, one ãt ã time, until completely mixed through. Gently stir in flour until incorporãted ãnd no more flour is visible. The bãtter will be thick.
Spreãd 2/3 of the brownie bãtter in the prepãred pãn ãnd set the rest ãside.
See Full Recipe : https://www.cucinadeyung.com/
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