Ingredients:

  • 3/4 cup (170g) unsalted butter, melted
  • 1.5 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 3/4 cup (75g) Dutch-processed cocoa powder
  • 1 cup (125g) all-purpose flour
  • 0.5 tsp salt
  • 0.25 cup (60ml) hot fudge sauce, slightly warmed
  • 16 oz (450g) full-fat cream cheese, softened
  • 0.5 cup (100g) granulated sugar
  • 0.25 cup (30g) premium hot cocoa mix
  • 2 large eggs, room temperature
  • 0.25 cup (60g) sour cream
  • 1.5 cups mini marshmallows
  • 2 tbsp hot fudge, for drizzling

Instructions:

  1. Preheat your oven to 175°C (350°F). Line a 9x9 inch square baking pan with parchment paper, ensuring the sides are covered.
  2. In a large bowl, whisk the 170g of melted butter and 300g of sugar together until the mixture looks shiny and smooth.
  3. Add the 3 large eggs one at a time, whisking vigorously after each. Stir in the vanilla and the warmed 60ml of hot fudge sauce.
  4. Sift in the 75g of cocoa powder, 125g of flour, and salt. Fold gently with a spatula until no streaks of white flour remain.
  5. Pour all but half a cup of this batter into the pan.
  6. In a separate bowl, beat the 450g of softened cream cheese and 100g of sugar until the texture is velvety and lump free.
  7. Add the 30g of hot cocoa mix and 60g of sour cream, mixing on low speed.
  8. Add the 2 large eggs to the cheesecake mixture one at a time. Mix just until combined to avoid incorporating too much air, which causes cracking later.
  9. Spread the cheesecake mixture over the brownie base. Take the reserved half cup of brownie batter and drop small dollops on top of the cheesecake. Use a butter knife to swirl the two together until a beautiful marbled pattern emerges.
  10. Bake for 40 to 45 minutes. The edges should be set, but the center should still have a slight jiggle when you gently shake the pan. This is crucial for that fudge like texture.
  11. Remove the pan from the oven and immediately sprinkle the 1.5 cups of mini marshmallows over the top. Return to the oven for 3 to 5 minutes until the marshmallows are puffy and slightly melted.
  12. If you have a kitchen torch, use it now to brown the marshmallows. If not, you can pop it under the broiler for 30 seconds — but watch it like a hawk! Drizzle the final 2 tbsp of hot fudge over the top in a zig zag pattern.
  13. Allow the cake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours. This wait is agonizing, I know, but it’s what allows the cheesecake to set into a silky dream.
  14. Lift the cake out using the parchment sling. Use a hot, sharp knife to slice into 14 portions, wiping the knife clean between every single cut. This ensures those beautiful, clean layers stay visible.