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Hot Fudge Sundae Brownie: 1 Easy Recipe

Hot Fudge Sundae Brownie
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This Hot Fudge Sundae Brownie Cheesecake recipe combines rich, fudgy brownies with creamy cheesecake and luscious hot fudge sauce for a decadent dessert experience. It’s a crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • For the Brownie Layer:
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • For the Cheesecake Layer:
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • For the Hot Fudge Topping:
  • 1 cup chocolate chips
  • 1 can sweetened condensed milk
  • 1/4 cup unsalted butter
  • Garnish: Whipped cream and maraschino cherries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil.
  2. Melt butter in a saucepan over low heat. Stir in sugars until smooth. Remove from heat, cool slightly, then mix in eggs one at a time, followed by vanilla extract.
  3. Sift together flour, cocoa powder, salt, and baking powder. Gently fold into the wet mixture until combined.
  4. Pour the brownie batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Let it cool.
  5. In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and beat until combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and flour until smooth.
  6. Pour the cheesecake mixture over the brownie layer. Bake for 30-35 minutes, or until the cheesecake is set but slightly wobbly.
  7. Allow the cheesecake to cool in the oven with the door ajar for 1 hour, then refrigerate for at least 2 hours.
  8. For the hot fudge sauce, combine chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat. Stir until smooth and glossy. Let cool slightly.
  9. Remove the chilled cheesecake from the springform pan. Drizzle the warm hot fudge sauce over the top before serving.
  10. Optionally, garnish with whipped cream and maraschino cherries.

Notes

  • Use high-quality ingredients for the best flavor.
  • Be patient with the cooling process for proper setting.
  • Customize the fudge topping by adding espresso powder or flavored extracts.
  • Serve the cheesecake chilled with warm hot fudge for a delightful contrast.
  • If the cheesecake cracks, cover it with hot fudge or whipped cream.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.

Nutrition

Find it online: https://tastysizzle.com/hot-fudge-sundae-brownie/

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