Chocolate Brownie Sundae Hot Fudge (Printable)

Rich brownies paired with creamy vanilla and warm hot fudge for a decadent treat.

# What You Need:

→ For the Brownies

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

→ For the Hot Fudge Sauce

08 - 1/2 cup heavy cream
09 - 3.5 oz bittersweet or semisweet chocolate, chopped
10 - 2 tbsp unsalted butter
11 - 2 tbsp light corn syrup or golden syrup
12 - 1 tsp vanilla extract
13 - Pinch of salt

→ For Assembly

14 - 4 cups vanilla ice cream
15 - Whipped cream, for garnish (optional)
16 - Chopped nuts, for garnish (optional)
17 - Maraschino cherries, for garnish (optional)

# Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Melt butter in medium saucepan over low heat. Remove from heat, stir in sugar, eggs, and vanilla until smooth.
03 - Sift in flour, cocoa powder, and salt. Mix gently until just combined. Do not overmix.
04 - Pour batter into prepared pan and smooth top. Bake for 20-25 minutes, until toothpick inserted in center comes out with moist crumbs. Cool completely in pan.
05 - Combine cream, chocolate, butter, and syrup in small saucepan over medium-low heat. Stir until chocolate and butter are melted and mixture is smooth, 3-4 minutes. Remove from heat, stir in vanilla and salt.
06 - Cut cooled brownies into squares. Place one brownie square in each serving bowl.
07 - Top each brownie with scoop of vanilla ice cream. Drizzle generously with warm hot fudge sauce.
08 - Garnish with whipped cream, nuts, and cherry if desired. Serve immediately.

# Expert Advice:

01 -
  • The hot fudge transforms into pure silk in seconds and tastes infinitely better than anything from a jar
  • Something magical happens when that warm brownie meets the cold ice cream
  • This is the dessert that makes people pause mid bite and close their eyes
02 -
  • Underbaking slightly is better than overbaking these brownies they continue cooking as they cool and you want them fudgy not dry
  • The hot fudge sauce will thicken as it cools so rewarm gently over low heat stirring constantly if needed
  • Room temperature brownies work better than cold ones so do not refrigerate them before assembling
03 -
  • Toast the nuts lightly before garnishing for extra flavor and crunch
  • Add a pinch of cinnamon to the brownie batter for a subtle spice layer

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