Chocolate Brownie Sundae with Hot Fudge (Printable)
Rich chocolate brownies topped with vanilla ice cream and warm fudge sauce—an indulgent dessert perfect for any occasion.
# What You'll Need:
→ Brownies
01 - 4 oz unsalted butter, plus more for pan
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 - 1/2 tsp salt
→ Hot Fudge Sauce
08 - 1/2 cup heavy cream
09 - 1 cup semisweet chocolate chips
10 - 1/4 cup granulated sugar
11 - 2 tbsp unsalted butter
12 - 1/2 tsp vanilla extract
13 - Pinch of salt
→ Assembly
14 - 1.5 quarts vanilla ice cream
15 - Whipped cream, optional
16 - Chopped toasted nuts, optional
17 - Maraschino cherries, optional
# How To Make It:
01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - In a saucepan, melt 4 oz butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Stir until just combined, being careful not to overmix.
04 - Spread batter evenly in prepared pan. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool completely in the pan before cutting.
05 - Combine heavy cream, chocolate chips, sugar, and butter in a small saucepan over medium heat. Stir constantly until smooth and glossy, approximately 3 to 4 minutes. Remove from heat and stir in vanilla and salt.
06 - Cut cooled brownies into squares. Place one brownie square in each serving bowl.
07 - Top each brownie with a generous scoop of vanilla ice cream.
08 - Drizzle hot fudge sauce over the ice cream. Add whipped cream, nuts, and a cherry if desired. Serve immediately.
# Expert Suggestions:
01 -
- The contrast between the warm, dense brownie and cold ice cream creates that perfect temperature play that makes your taste buds dance with joy.
- You can prepare the brownies ahead of time, making this an impressive last-minute dessert that looks like you spent hours in the kitchen.
02 -
- Dont overmix the brownie batter after adding flour or youll activate the gluten and end up with tough brownies instead of fudgy ones.
- The hot fudge sauce can be made up to a week ahead and gently reheated, making it thicker and even more intensely flavored on day two.
03 -
- Slightly underbake your brownies by about 2 minutes for the perfect fudgy texture that stands up to ice cream without turning to mush.
- Warm your serving bowls in the oven for 2 minutes before assembling the sundaes, which keeps the hot fudge from solidifying too quickly on contact.