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Hot Fudge Sundae Brownie

Hot Fudge Sundae Brownie

This Hot Fudge Sundae Brownie recipe features rich chocolate and cream cheese, perfect for any dessert occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 18 ounces Brownie mix Use an 18-ounce box or your favorite homemade brownie batter.
  • 2 large Eggs Follow package instructions.
  • 1/2 cup Oil Refer to brownie mix for specific measurements.
  • 1/4 cup Water Amount specified in the mix.
  • 1 teaspoon Espresso powder Optional for enhancing chocolate flavor.
Cheesecake Filling
  • 16 ounces Cream cheese Ensure it's softened.
  • 1/2 cup Granulated sugar Provides sweetness.
  • 2 large Large eggs At room temperature.
  • 1/2 cup Sour cream Adds tang.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 1/4 cup All-purpose flour Stabilizes filling.
Topping
  • 1 cup Hot fudge sauce Warm for easy spreading.
  • 1/2 cup Semisweet chocolate chips Optional for extra chocolate.
  • 1 cup Whipped cream Use freshly whipped or store-bought.
  • 1/4 cup Sprinkles Rainbow or chocolate.
  • 1/2 cup Chopped nuts Pecans, walnuts, or peanuts.
  • 6 Maraschino cherries For garnish.
  • 1/2 cup Additional hot fudge sauce For drizzling.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • roasting pan
  • Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare a 9-inch springform pan with parchment paper.
  2. Whisk together brownie mix, eggs, oil, and water as per package instructions.
  3. Optionally stir in espresso powder, spread batter in pan, and bake for 20-25 minutes.
  4. Allow to cool slightly before making the cheesecake filling.
  5. Beat cream cheese with granulated sugar until smooth, then mix in eggs one at a time.
  6. Add sour cream, vanilla extract, and flour, then pour filling over cooled brownie base.
  7. Lower oven to 325°F, bake in a water bath for 55-65 minutes.
  8. Turn off oven, crack door, and cool cheesecake inside for 1 hour.
  9. Cool completely and refrigerate for 4-6 hours, or overnight.
  10. Warm hot fudge sauce and spread over cheesecake, chill for 20 minutes.
  11. Garnish with whipped cream, sprinkles, chopped nuts, and maraschino cherries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 10IUCalcium: 8mgIron: 10mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Avoid overmixing after adding eggs to prevent cracking.

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