Chocolate Brownie Sundae Hot Fudge (Printable version)

Fudgy chocolate brownies with vanilla ice cream and warm hot fudge sauce create this irresistible dessert.

# What You'll Need:

→ Brownies

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/2 cup all-purpose flour
06 - 1/2 cup unsweetened cocoa powder
07 - 1/4 teaspoon salt

→ Hot Fudge Sauce

08 - 1/2 cup heavy cream
09 - 1/2 cup semisweet chocolate chips
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons light corn syrup
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt

→ Sundae Assembly

14 - 6 cups vanilla ice cream
15 - 1/2 cup chopped toasted nuts (pecans, walnuts, or peanuts)
16 - Whipped cream, for topping
17 - Maraschino cherries, for garnish

# How to Prepare:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - Whisk melted butter and sugar in a mixing bowl until combined. Add eggs and vanilla, whisk until smooth.
03 - Sift in flour, cocoa powder, and salt. Stir until just combined; do not overmix.
04 - Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes, until set but still fudgy. Cool completely in the pan.
05 - Heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat; add chocolate chips, butter, and corn syrup. Let sit for 2 minutes, then whisk until smooth. Stir in vanilla and salt.
06 - Cut cooled brownies into squares.
07 - Place a brownie square in a serving bowl. Top with a scoop of vanilla ice cream, drizzle generously with hot fudge sauce, and sprinkle with nuts if desired. Top with whipped cream and a cherry.

# Expert advice:

01 -
  • The temperature contrast between warm brownie and cold ice cream creates pure magic in every spoonful
  • Homemade hot fudge tastes infinitely better than anything from a jar and comes together in minutes
  • This dessert turns an ordinary Tuesday into a celebration without requiring special techniques
02 -
  • Underbaked brownies seem too soft when warm but set perfectly as they cool, so trust the toothpick test
  • The hot fudge sauce thickens considerably in the refrigerator but reheats in 15 second bursts
  • Room temperature ingredients prevent the chocolate from seizing and ensure smooth incorporation
03 -
  • Use a digital thermometer to check brownies at 165°F internal temperature for perfect fudgy results
  • Warm your serving bowls in the oven for 5 minutes to keep the ice cream from melting too quickly
  • The secret to restaurant-style presentation is drizzling fudge sauce in the bowl before adding anything else

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