Hot Fudge Peanut Butter Cup Cheesecake Brownies

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• 1 cup unsalted butter
  Ingredient note

  Source: 1 cup unsalted butter
• 1 ½ cup semi-sweet chocolate chips
  Ingredient note

  Source: 1 ½ cup semi-sweet chocolate chips
• ¾ cup unsweetened cocoa powder
  Ingredient note

  Source: ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
  Ingredient note

  Source: 2 cups granulated sugar
• ¼ cup packed brown sugar
  Ingredient note

  Source: ¼ cup packed brown sugar
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• 4 each large eggs
  Ingredient note

  Source: 4 large eggs
• 1 ¼ cup all-purpose flour
  Ingredient note

  Source: 1 ¼ cup all-purpose flour
• 8 ounces cream cheese
  Ingredient note

  Source: 8 ounces cream cheese
• 16 ounces hot fudge
  Ingredient note

  Source: 16 ounces hot fudge
• 1 ½ cups chopped peanut butter cups, (about 30 mini peanut butter cups)
  Ingredient note

  Source: 1 ½ cups chopped peanut butter cups, (about 30 mini peanut butter cups)

1. Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 13 x 2-inch baking pan with parchment paper, leaving a 1-inch overhang on either side, and spray lightly with nonstick cooking spray.
2. Place 1 cup unsalted butter and 1 ½ cup semi-sweet chocolate chips in a large-sized microwave-safe bowl and heat it in the microwave in 30-second intervals, stirring between each interval until melted and smooth.
3. Stir in ¾ cup unsweetened cocoa powder until incorporated. Add 2 cups granulated sugar, ¼ cup packed brown sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt and stir until combined.
4. Stir in 4 large eggs one at a time until combined.
5. Gently stir in 1 ¼ cup all-purpose flour until combined and thick. Spread ⅔ of the batter evenly into the bottom of the prepared pan.
6. Make the hot fudge layer by using a hand mixer to beat the 8 ounces cream cheese and 16 ounces hot fudge together in a large bowl until smooth and creamy.
7. Spread the hot fudge mixture on top of the brownie batter in the pan. Top with the remaining ⅓ of brownie batter and smooth it over. Top with 1 ½ cups chopped peanut butter cups.
8. Bake on the center rack for about 30 minutes or until the brownies are set and start to pull away from the edges of the pan. Let the brownies cool completely and chill in the refrigerator for at least 2 hours before serving.