Hot Fudge Chocolate Brownie Sundae Casserole
Have you ever wished you could serve a brownie sundae to a crowd without scooping ice cream for every guest? This Hot Fudge Chocolate Brownie Sundae Casserole takes everything fantastic about a classic sundae and layers it into one easy 9 by 13 inch dish. You get a fudgy brownie base, warm hot fudge, a sweet cream cheese layer, billowy whipped cream, and crunchy pecans in every slice. It is a make-ahead dessert that feels nostalgic but looks impressive on a party table.
Ingredients
For the Brownie Base
- 1 box chocolate brownie mix
- 2 large eggs
- 1/2 cup vegetable oil Can be replaced with melted coconut oil or unsweetened applesauce for a healthier option.
- 1/4 cup milk
For the Hot Fudge Layer
- 1 cup hot fudge sauce
For the Cream Cheese Layer
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
For the Whipped Cream Topping
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
For the Garnish
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped pecans
- 12 maraschino cherries
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9 by 13 inch casserole dish thoroughly so the brownies release easily.
- In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and milk. Stir until the batter is smooth and evenly combined. Stop mixing once the dry streaks disappear to keep the base tender.
- Spread the brownie batter evenly into the prepared dish. Bake for 24 to 28 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs.
- Remove the dish from the oven and let the brownie base cool completely on a wire rack. A warm brownie layer will melt the fudge and cream cheese layers, so do not rush this step.
- Warm the hot fudge sauce briefly until it is easy to spread. Spread it evenly over the cooled brownie layer, leaving a small border so the layers stay visible.
- In a mixing bowl, beat the softened cream cheese and powdered sugar until completely smooth and creamy. Scrape down the sides of the bowl as needed.
- In a separate chilled mixing bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form. The cream should hold its shape firmly but still look glossy.
- Gently fold half of the whipped cream into the cream cheese mixture. This lightens the layer and makes it easier to spread. Spread the cream cheese mixture evenly over the hot fudge layer.
- Spread the remaining whipped cream over the cream cheese layer in soft swirls.
- Sprinkle the chocolate chips and chopped pecans evenly across the top. Arrange the maraschino cherries in a 3 by 4 pattern so each serving gets one cherry.
- Drizzle additional warm hot fudge over the top if desired. Cover the casserole dish and refrigerate for at least 2 hours so the layers set and the flavors meld.
- Remove the dessert from the refrigerator, cut into 12 squares, and serve chilled or allow each portion to soften slightly before serving.
Notes
Use full-fat cream cheese for the most stable layer. Chill your mixing bowl and beaters before whipping the cream. If your hot fudge sauce is too thick, warm it in short bursts in the microwave until it spreads easily but is not piping hot.