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Hot Fudge Sundae Brownie

Indulgent Hot Fudge Sundae Brownie to Satisfy Cravings

A delightful twist on classic hot fudge sundaes, combining a fudgy brownie with a creamy cheesecake layer.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 4 hours
Total Time 5 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box Brownie mix Use a box or make homemade.
  • 2 large Eggs Follow package directions.
  • ½ cup Oil Vegetable or canola works great.
  • ¼ cup Water As specified in the brownie mix.
  • ½ teaspoon Espresso powder Optional for enhanced flavor.
For the Cheesecake Layer
  • 16 oz Cream cheese Ensure it’s softened.
  • 1 cup Granulated sugar Sweetens the cheesecake.
  • 3 large Eggs For creaminess and stability.
  • 1 cup Sour cream Adds tanginess.
  • 1 teaspoon Vanilla extract Essential for flavor.
  • 2 tablespoons All-purpose flour Helps bind the mixture.
For the Toppings
  • 1 cup Hot fudge sauce For drizzling.
  • 1 cup Semisweet chocolate chips Optional for richness.
  • 1 cup Whipped cream Homemade or from a can.
  • ½ cup Sprinkles Rainbow or chocolate.
  • ½ cup Chopped nuts Pecans, walnuts, or peanuts.
  • 6 pieces Maraschino cherries For topping.
  • ½ cup Additional hot fudge sauce For drizzling on top.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Roasting Pan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper.
  2. Prepare brownie batter according to package instructions and mix in espresso powder if desired. Spread into prepared pan.
  3. Bake the brownies for 20 to 25 minutes until a toothpick comes out with moist crumbs. Cool slightly.
  4. Beat cream cheese until smooth, then gradually add sugar. Mix until creamy with no lumps.
  5. Incorporate eggs one at a time, followed by sour cream, vanilla, and flour, mixing until smooth.
  6. Pour cheesecake filling over the brownie base and smooth the top with a spatula.
  7. Lower oven temperature to 325°F (160°C) and set up a water bath.
  8. Bake cheesecake for 55 to 65 minutes until edges are firm. Allow to cool gradually in the oven.
  9. Cool completely at room temperature and refrigerate for 4 to 6 hours or overnight.
  10. Before serving, warm hot fudge sauce and spread over the chilled cheesecake layer.
  11. Garnish with whipped cream, sprinkles, nuts, cherries, and additional fudge sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1.5mg

Notes

Using a water bath prevents cracks in the cheesecake layer. Ensure all ingredients are at room temperature for best results.

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