Heavenly Hot Fudge Sundae Brownie (Print Version)
Chocolate brownie, cheesecake, and hot fudge come together for an irresistibly luscious layered dessert.
# Ingredients:
→ Brownie Base
01 -
1 box brownie mix (18 ounces) or equivalent homemade brownie batter
02 -
Eggs, oil, and water as specified on the brownie mix package
03 -
1/2 teaspoon espresso powder (optional, for intensified chocolate flavor)
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs, at room temperature
07 -
1 cup sour cream
08 -
1 teaspoon vanilla extract
09 -
2 tablespoons all-purpose flour
→ Hot Fudge Topping
10 -
1 cup hot fudge sauce
11 -
1/2 cup semisweet chocolate chips (optional, for extra richness)
→ Sundae Garnish
12 -
Whipped cream, freshly whipped or canned
13 -
Sprinkles, rainbow or chocolate
14 -
Chopped nuts (pecans, walnuts, or peanuts)
15 -
Maraschino cherries
16 -
Additional hot fudge sauce for drizzling
# Steps:
01 -
Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides. Mix brownie batter according to package directions, including espresso powder if using. Spread batter evenly in the prepared pan and bake for 20 to 25 minutes until mostly set but slightly underdone. Allow to cool slightly while preparing cheesecake filling.
02 -
In a large bowl, beat cream cheese until smooth and fluffy. Add granulated sugar and continue mixing until fully combined. Add eggs one at a time, mixing well and scraping the bowl after each addition. Blend in sour cream, vanilla extract, and all-purpose flour. Pour the cheesecake filling over the cooled brownie base and smooth the surface with a spatula.
03 -
Reduce oven temperature to 325°F. Place the springform pan in a larger roasting pan and add hot water around the sides to form a water bath. Bake for 55 to 65 minutes until edges are firm but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Cool completely at room temperature, then refrigerate for 4 to 6 hours or overnight.
04 -
Warm hot fudge sauce until just pourable. Spread evenly over the chilled cheesecake. Chill for an additional 20 minutes to allow the fudge layer to set.
05 -
Pipe or dollop whipped cream decoratively along the cheesecake’s edge. Scatter sprinkles and chopped nuts over the whipped cream. Place a maraschino cherry atop each whipped cream swirl. Drizzle additional hot fudge over the finished cheesecake before serving.
# Notes:
01 -
For clean slices, use a sharp knife dipped in hot water and wiped between cuts.