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Heavenly Hot Fudge Sundae Brownie

  • Author: Alioui
  • Total Time: 2 hours (plus chilling time)
  • Yield: 12 servings 1x

Description

Indulging in a Heavenly Hot Fudge Sundae Brownie is like taking a journey to dessert paradise. This decadent treat features a rich chocolate brownie base complemented by a luscious cheesecake filling, topped with hot fudge and whipped cream.

Ingredients

Scale
  • 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)
  • 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
  • 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

  1. Preheat your oven to 350°F (175°C). Prepare your springform pan by lining it with parchment paper and greasing the sides with butter or cooking spray. Mix the brownie batter according to the package instructions, including the optional espresso powder. Spread the batter into the prepared pan and bake for 20-25 minutes until the edges are set, but the center is slightly underdone. Cool slightly.
  2. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar; mix to combine. Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla, and flour until smooth. Pour over cooled brownie base, smoothing the top.
  3. Reduce the oven temperature to 325°F (160°C). Place the springform pan in a larger roasting pan; add hot water to create a water bath. Bake for 55-65 minutes until the edges are firm but the center is jiggles. Cool in the oven with the door ajar for about an hour, then refrigerate for at least 4-6 hours or overnight before serving.

Notes

Let your cream cheese and eggs reach room temperature for smoother mixing. Cool cheesecake in the oven prevents cracks.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert

Nutrition

  • Calories: Approximately 450 per serving
  • Sodium: 350 mg
  • Protein: 7 g

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Find it online: https://corarecipes.com/heavenly-hot-fudge-sundae-brownie-recipe/