For the Brownies:
1c unsalted butter
1 1/4c semisweet chocolate chips
3/4c unsweetened cocoa powder
2c granulated sugar
1/4c brown sugar, packed
1tsp. Vanilla extract
1/2 tsp. Salt
4 large eggs
1 1/4c all purpose flour
1 1/2c mini chocolate chips, additional chocolate chips, or chopped peanut butter cups for topping
8oz cream cheese, softened
1 jar (12-16 ounces) hot fudge topping
DirectionsPreheat oven to 350 degrees. Spray a 9x13" pan with non-stick spray and line with parchment paper, set aside.
Place the butter and 1 1/4 cups chocolate chips in a 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. The batter will be thick. Spread 2/3 of the brownie batter in the prepared pan and set the rest aside.
Make the hot fudge cheesecake, In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and hot fudge until smooth and until no lumps remain. Gently spread over the bottom brownie layer. Note: it's best to spoon drop the batter evenly over the top and then spread to avoid mixing the layers together.
Gently layer the rest of the brownie batter on top of the cream cheese layer. Sprinkle with mini chocolate chips, regular sized chips, or chopped peanut butter cups.
Bake for 30-38 minutes until the brownies are set with just a little wiggle in the center and they are starting to pull away slightly from the edges of the pan. Cool completely then chill at least 2 hours before cutting. Store in refrigerator in an air-tight container. Enjoy!