Description
This Heavenly Hot Fudge Sundae Brownie combines a rich, fudgy brownie base with a smooth, creamy cheesecake layer, all topped with hot fudge sauce and classic sundae toppings. Perfect for chocolate lovers seeking an indulgent dessert that merges the best of brownies and cheesecake into one impressive treat.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (18 ounces) or equivalent homemade brownie batter
- Eggs, oil, and water as specified on the brownie mix package
- 1/2 teaspoon espresso powder (optional, for intensified chocolate flavor)
Cheesecake Layer
- 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
Toppings
- 1 cup hot fudge sauce
- 1/2 cup semisweet chocolate chips (optional, for extra richness)
- 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
- Prepare Brownie Base: Preheat your oven to 350°F (175°C). Line a springform pan with parchment paper and grease the sides with butter or cooking spray. Mix the brownie batter according to package instructions, incorporating the optional espresso powder for deeper chocolate flavor. Spread the batter evenly into the prepared pan and bake for 20-25 minutes until edges are set but the center remains slightly underdone. Let it cool slightly.
- Make Cheesecake Layer: In a large bowl, beat softened cream cheese until completely smooth. Gradually add granulated sugar and mix well. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream, vanilla extract, and all-purpose flour until the mixture is uniform and smooth. Pour this cheesecake batter over the cooled brownie base, spreading it evenly with a spatula.
- Bake Cheesecake Layer in Water Bath: Lower oven temperature to 325°F (160°C). Place the springform pan inside a larger roasting pan and carefully add hot water to the roasting pan to create a water bath, which helps the cheesecake bake gently and evenly. Bake for 55-65 minutes until the edges are firm but the center still jiggles slightly. Allow the cake to cool in the oven with the door ajar for about one hour. Then transfer to the refrigerator and chill for at least 4-6 hours or overnight to fully set.
- Add Toppings and Serve: Before serving, warm the hot fudge sauce if desired. Drizzle additional hot fudge on top of the chilled brownie cheesecake. Sprinkle with semisweet chocolate chips if using, followed by whipped cream, sprinkles, chopped nuts, and a maraschino cherry on each slice for a classic sundae presentation.
Notes
- Espresso powder is optional but greatly enhances the chocolate flavor of the brownie base.
- Using a water bath during baking is essential for a smooth, crack-free cheesecake layer.
- Allow the dessert to chill thoroughly to ensure clean slicing and optimal flavor fusion.
- Feel free to customize toppings based on personal preference or dietary needs.
