The Heavenly Hot Fudge Sundae Brownie Recipe is the ultimate dessert that combines the fudgy richness of brownies with the creamy decadence of a cheesecake layer, all topped with luscious hot fudge and classic sundae garnishes. Every bite delivers a dreamy chocolate experience that feels like a celebration in your mouth, perfect for special occasions or whenever you need a sweet escape. This indulgent treat melds textures and flavors in such a perfect way that it’s bound to become your new favorite go-to for dessert cravings.
Ingredients You’ll Need
Getting started with this Heavenly Hot Fudge Sundae Brownie Recipe is refreshingly simple because each ingredient plays a crucial role. From the fudgy brownie base to the smooth cream cheese layer and the rich hot fudge topping, every item ensures the perfect balance of flavor, texture, and visual appeal.
- Brownie mix (18 ounces): The foundation for that deep chocolate taste and moist texture, or feel free to use your favorite homemade batter.
- Eggs, oil, and water: Essential for binding and giving the brownie the right consistency, following your mix’s instructions.
- 1/2 teaspoon espresso powder (optional): Boosts chocolate intensity without any coffee flavor, a secret that makes brownies even more irresistible.
- 24 ounces cream cheese, softened: The star of the cheesecake layer, lending creaminess and tang.
- 1 cup granulated sugar: Sweetens the cheesecake, balancing the bitterness of chocolate.
- 3 large eggs, room temperature: Adds richness and helps the cheesecake layer set perfectly.
- 1 cup sour cream: Moistens the cheesecake layer while infusing a subtle tanginess.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, fragrant note.
- 2 tablespoons all-purpose flour: Helps stabilize the cheesecake so it stays smooth and firm.
- 1 cup hot fudge sauce: The luscious topping that makes this recipe truly heavenly.
- 1/2 cup semisweet chocolate chips (optional): Adds bursts of melty chocolate surprise inside the cheesecake layer.
- Whipped cream: For the classic sundae topping — whipped fresh or canned works perfectly.
- Sprinkles (rainbow or chocolate): Brings cheerful color and a bit of crunch.
- Chopped nuts: Choose pecans, walnuts, or peanuts to add texture and a nutty flavor.
- Maraschino cherries: The iconic finishing touch that makes every sundae complete.
- Additional hot fudge sauce: For extra drizzles that elevate each bite.
How to Make Heavenly Hot Fudge Sundae Brownie Recipe
Step 1: Prepare and Bake the Brownie Base
Start by preheating your oven to 350°F (175°C) and prepping a springform pan lined with parchment paper and greased sides. Mix the brownie batter according to package instructions, including the espresso powder if you want that chocolate boost. Spread the batter evenly in the pan and bake for 20 to 25 minutes until the edges are set and the center is just slightly underbaked. This creates the ideal fudgy foundation. Let it cool just a bit before the next step.
Step 2: Make the Cream Cheese Layer
Beat the softened cream cheese until it’s silky smooth, then gradually blend in the sugar for a sweet, velvety base. Incorporate the eggs one at a time, blending well after each to ensure a creamy mixture without lumps. Stir in sour cream, vanilla extract, and flour until everything is perfectly combined. For an extra touch of indulgence, fold in the chocolate chips—those little melty pockets are pure magic! Pour this cheesecake batter gently over your cooled brownie base and smooth the top evenly.
Step 3: Bake with a Water Bath
Reduce your oven heat to 325°F (160°C). To prevent cracking and create that silky cheesecake texture, place the springform pan inside a larger roasting pan and pour hot water about halfway up the side of the springform. Bake for 55 to 65 minutes, watching for firm edges with a slightly jiggly center. Once done, cool the cheesecake in the oven with the door ajar for an hour to avoid sudden temperature shifts, then refrigerate for 4 to 6 hours or overnight. This chilling time is key to achieving that dense, creamy perfection.
How to Serve Heavenly Hot Fudge Sundae Brownie Recipe
Garnishes
This dessert begs for show-stopping toppings! Crown each slice with a generous swirl of whipped cream, a drizzle of additional hot fudge sauce, a sprinkle of colorful or chocolate sprinkles for fun texture, chopped nuts for crunch, and top it all off with a bright maraschino cherry. These garnishes not only add delightful layers of flavor and texture but also transform the dish into a visual feast your guests won’t forget.
Side Dishes
While this Heavenly Hot Fudge Sundae Brownie Recipe stands proudly on its own, pairing it with a scoop of vanilla bean ice cream or a small bowl of fresh berries offers a perfect balance. The cool, creamy ice cream melts alongside the warm fudge, and the berries provide a refreshing contrast that cuts through the richness. For a special touch, serve a small espresso or coffee to elevate the intense chocolate notes even further.
Creative Ways to Present
Want to impress at your next gathering? Present the dessert in clear sundae glasses for a layered parfait-style treat, alternating brownie chunks, cheesecake mixture, and hot fudge sauce topped with whipped cream and sprinkles. Or serve individual ramekins baked in water baths for a personalized experience. Another fun idea is to transform leftover brownies into decadent ice cream sandwiches with a schmear of cream cheese topping and hot fudge drizzle—pure bliss!
Make Ahead and Storage
Storing Leftovers
This Heavenly Hot Fudge Sundae Brownie Recipe keeps beautifully in the refrigerator, covered tightly, for up to 4 days. The flavors meld even more, and the texture remains smooth and luscious, making it a perfect make-ahead dessert for busy days or parties.
Freezing
If you want to save some for later, freeze the whole cheesecake or individual slices wrapped well in plastic wrap and foil. It freezes nicely for up to 2 months. When you’re ready to indulge, thaw overnight in the fridge to preserve that creamy texture and decadent flavor.
Reheating
While this dessert is best enjoyed cold or at room temperature, if you prefer a warm treat, pop a small slice in the microwave for about 15 seconds to soften the fudge and bring out those chocolate aromas. Just be careful not to heat too long or you’ll lose the creamy texture of the cheesecake layer.
FAQs
Can I use homemade brownie batter instead of box mix?
Absolutely! Homemade brownie batter works wonderfully for the base and adds a personal touch. Just make sure it’s fudgy to maintain the perfect texture balance with the cheesecake.
Is the espresso powder really necessary?
The espresso powder is optional but highly recommended—it intensifies and deepens the chocolate flavor without adding a coffee taste. It’s a simple trick to elevate this Heavenly Hot Fudge Sundae Brownie Recipe.
Can I make this gluten-free?
Yes! Use a gluten-free brownie mix and substitute the all-purpose flour in the cream cheese layer with a gluten-free flour blend. The texture might be slightly different, but it will still taste incredible.
How do I prevent the cheesecake from cracking?
Using the water bath method is key—it provides gentle, even heat that prevents cracking and results in a smooth, creamy cheesecake layer. Also, avoid overbaking and cool the cake gradually with the oven door ajar.
Can I prepare this dessert a day ahead?
Definitely! In fact, it tastes even better the next day once the flavors have melded and it’s fully chilled. Just keep it well covered in the fridge until serving.
Final Thoughts
If you’re on the lookout for a show-stopping dessert that feels indulgent but is surprisingly easy to make, this Heavenly Hot Fudge Sundae Brownie Recipe is your new best friend. It’s the perfect harmony of fudgy brownies, creamy cheesecake, and that timeless hot fudge sundae magic. Give it a try—you’ll be treated to a spectacular dessert that’s sure to bring smiles and maybe even a few happy tears of chocolate joy!
Print
Heavenly Hot Fudge Sundae Brownie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Heavenly Hot Fudge Sundae Brownie combines a rich, fudgy brownie base with a creamy cheesecake layer, all baked to perfection in a water bath for a luscious texture. Topped with hot fudge sauce, whipped cream, sprinkles, nuts, and maraschino cherries, this decadent dessert is a stunning treat for any chocolate lover’s celebration or cozy night in.
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
- 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
Topping and Garnishes
- 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 and bake 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, adding the optional espresso powder if desired. Spread the batter evenly into the prepared pan and bake for 20-25 minutes until the edges are set but the center remains slightly underdone. Allow it to cool slightly.
- Make the cheesecake layer. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually incorporate the granulated sugar and beat until combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and all-purpose flour until the mixture is smooth and fully blended. Pour this cheesecake batter evenly over the cooled brownie base, smoothing the surface.
- Bake cheesecake layer in a water bath. Lower the oven temperature to 325°F (160°C). Place the springform pan inside a larger roasting pan, then carefully add hot water to the roasting pan to create a water bath (bain-marie) which helps the cheesecake bake evenly and prevents cracking. Bake for 55-65 minutes until the edges are set but the center still jiggles slightly when moved. Cool the cake inside the oven with the door ajar for about an hour to prevent temperature shock, then refrigerate for at least 4-6 hours or overnight to fully set.
- Finish and serve. Before serving, warm hot fudge sauce and drizzle over the chilled brownie cheesecake. Sprinkle semisweet chocolate chips if using, then top generously with whipped cream, colorful sprinkles, chopped nuts, and maraschino cherries to create a vibrant sundae-inspired presentation.
Notes
- Using the espresso powder in the brownie mix intensifies the chocolate flavor without tasting like coffee.
- Allowing the cheesecake to cool gradually in the oven and then refrigerating prevents cracking and creates a smooth texture.
- If you don’t have a springform pan, use a deep cake pan and line well with parchment for easier removal.
- For best results, use room temperature eggs and cream cheese to ensure a smooth cheesecake batter.
- Store leftovers covered in the refrigerator; best eaten within 3-4 days.
