Heavenly Hot Fudge Sundae Brownie
A rich and fudgy dessert combining brownies and cheesecake, topped with hot fudge and garnished to perfection.
Ingredients
Brownie Base
- 1 box brownie mix (18 ounces) or equivalent homemade brownie batter
- Eggs, oil, and water as specified on the brownie mix package
- ½ teaspoon espresso powder (optional, for intensified chocolate flavor)
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Hot Fudge Topping
- 1 cup hot fudge sauce
- ½ cup semisweet chocolate chips (optional, for extra richness)
Sundae Garnish
- Whipped cream, freshly whipped or canned
- Sprinkles, rainbow or chocolate
- Chopped nuts (pecans, walnuts, or peanuts)
- Maraschino cherries
- Additional hot fudge sauce for drizzling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather all your ingredients.
- Line a 9-inch springform pan with parchment paper, lightly greasing the sides.
Cook the Base
- Mix the brownie batter according to the package directions, adding espresso powder if desired.
- Spread the batter evenly in the prepared pan and bake for about 20 to 25 minutes.
Cool the Brownie Base
- Allow the brownie to cool slightly while you prepare the cheesecake filling.
Make the Cheesecake Filling
- Beat the softened cream cheese until smooth and fluffy, then add sugar and mix.
- Add eggs one at a time, mixing well after each.
- Blend in sour cream, vanilla extract, and flour until combined.
- Pour the cheesecake filling over the slightly cooled brownie base.
Bake the Cheesecake
- Reduce oven temperature to 325°F (160°C). Place the pan in a larger roasting pan and add hot water around the sides.
- Bake for 55 to 65 minutes, or until edges are firm but center is slightly jiggly.
Cooling
- Turn off the oven and crack the door open. Let the cheesecake rest inside for about an hour.
- Cool completely at room temperature, then refrigerate for a minimum of 4 to 6 hours or overnight.
Add Toppings
- Warm the hot fudge sauce until pourable and spread it over the chilled cheesecake layer.
- Chill for an additional 20 minutes. Garnish with whipped cream, sprinkles, nuts, cherries, and more hot fudge sauce before serving.
Notes
Store leftovers in an airtight container for up to 5 days. For best flavor, serve with vanilla ice cream or fresh fruits.