Heavenly Hot Fudge Sundae Brownie
This indulgent layered dessert features a fudgy brownie base, creamy cheesecake center, and rich hot fudge topping—just like a hot fudge sundae in every bite.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 servings (1 cheesecake in 9-inch pan)
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
→ Brownie Base:
1 box brownie mix (18 ounces) or equivalent homemade brownie batter
Eggs, oil, and water as per package instructions
½ teaspoon espresso powder (optional, enhances chocolate flavor)
→ Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 cup sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
→ Hot Fudge Topping:
1 cup hot fudge sauce
½ cup semisweet chocolate chips (optional, for extra richness)
→ Sundae Garnish:
Whipped cream (fresh or canned)
Sprinkles (rainbow or chocolate)
Chopped nuts (pecans, walnuts, or peanuts)
Maraschino cherries
Additional hot fudge sauce for drizzling
Instructions
Prep the Brownie Base:
Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and lightly grease the sides.
Prepare brownie batter according to instructions, adding espresso powder if using.
Spread batter in the pan and bake for 20–25 minutes, until mostly set but slightly underdone. Cool slightly.
Make the Cheesecake Layer:
Lower oven temperature to 325°F (163°C).
In a large bowl, beat cream cheese until smooth. Add sugar and mix until fluffy.
Beat in eggs one at a time, scraping the bowl after each addition.
Mix in sour cream, vanilla, and flour. Pour over the cooled brownie base and smooth the top.
Bake in Water Bath:
Place springform pan in a roasting pan. Add hot water to come halfway up the sides.
Bake for 55–65 minutes until edges are set and center is slightly jiggly.
Turn off oven, crack door, and let rest inside for 1 hour. Cool to room temperature, then chill for 4–6 hours or overnight.
Add Fudge and Decorate:
Warm hot fudge until pourable. Spread over chilled cheesecake and chill for 20 minutes.
Pipe or dollop whipped cream around edges. Top with sprinkles, nuts, and cherries. Drizzle with more fudge before serving.
Notes
For clean slices, dip a sharp knife in hot water and wipe between cuts.
Can be made 1–2 days ahead and stored in the fridge.
Customize toppings for different occasions — try crushed Oreos, caramel drizzle, or toffee bits.
Find it online: https://allrecipesmade.com/heavenly-hot-fudge-sundae-brownie/
