Hot Fudge Chocolate Brownie Sundae Casserole
Prep Time: 20 minutesBake Time: 25–30 minutesChill Time: 1–2 hoursServings: 12Pan Size: 9×13-inch baking dishIngredientsBrownie Layer1 box (18–19 oz) fudge brownie mixIngredients required on the brownie mix packageCreamy Layer8 oz cream cheese, softened½ cup powdered sugar1 teaspoon vanilla extract2 cups whipped topping, thawedToppings1 cup hot fudge sauce½ cup roasted peanuts, chopped½ cup mini chocolate chips½ cup chocolate sandwich cookies, roughly crushed8 maraschino cherriesInstructionsPreheat your oven to 350°F (175°C), or follow the temperature listed on your brownie mix package. Lightly grease a 9×13-inch baking dish.Prepare the brownie batter according to the package directions. Spread it evenly in the prepared baking dish.Bake for 25–30 minutes, or according to package instructions, until the brownies are set. Let them cool completely.Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.Gently fold in the whipped topping until evenly combined.Spread the cream cheese mixture evenly over the cooled brownie layer.Slightly warm the hot fudge sauce until easy to drizzle, then spoon or drizzle it over the creamy layer.Sprinkle the chopped peanuts, mini chocolate chips, and crushed chocolate sandwich cookies evenly over the top.Finish with the maraschino cherries.Refrigerate for 1–2 hours before slicing. Serve chilled, or add a scoop of vanilla ice cream and extra hot fudge for a classic sundae-style dessert.StorageCover leftovers tightly and keep them refrigerated. For the best texture, enjoy within 3–4 days.Recipe TipsLet the brownies cool completely before adding the cream layer.Use softened cream cheese for a smoother filling.Don't pour very hot fudge directly over the whipped layer.Add crushed cookies shortly before serving if you want them extra crunchy.For an even more indulgent dessert, serve each slice with vanilla ice cream.