Chocolate Brownie Sundae Hot Fudge (Print)

Rich brownies paired with creamy vanilla ice cream and warm hot fudge sauce for indulgence.

# Ingredient list:

→ Brownies

01 - 1/2 cup unsalted butter
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 - 3.5 ounces bittersweet or semisweet chocolate, chopped
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons light corn syrup or golden syrup
12 - 1 teaspoon vanilla extract
13 - Pinch of salt

→ 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)

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring overhang on all sides for easy removal.
02 - Melt the butter in a medium saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until smooth and well combined.
03 - Sift flour, cocoa powder, and salt directly into the butter mixture. Mix gently with a spatula until just combined. Do not overmix to prevent tough brownies.
04 - Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool completely in the pan before cutting.
05 - Combine cream, chocolate, butter, and syrup in a small saucepan over medium-low heat. Stir continuously until chocolate and butter are completely melted and mixture is smooth, 3–4 minutes. Remove from heat and stir in vanilla and salt.
06 - Lift cooled brownies from the pan using parchment paper overhang. Cut into 6 equal squares.
07 - Place one brownie square in each serving bowl. Top each with a generous scoop of vanilla ice cream.
08 - Drizzle warm hot fudge sauce generously over each sundae. Add whipped cream, chopped nuts, and a maraschino cherry if desired. Serve immediately while sauce is warm.

# Expert Tips:

01 -
  • The hot fudge sauce comes together in five minutes but tastes like you spent hours making it
  • That perfect moment when warm chocolate meets cold ice cream is pure magic
  • These brownies stay incredibly fudgy even after a few days if you somehow have leftovers
02 -
  • Underbaking slightly is better than overbaking the brownies will continue cooking in the pan
  • The fudge sauce can be made ahead and reheated gently whenever you need it
  • Room temperature ingredients for the brownies prevent the butter from seizing and creating a gritty texture
03 -
  • Chill your serving bowls in the freezer for 15 minutes to keep the ice cream from melting too fast
  • Use a warm knife to cut the brownies for perfectly clean edges that look professional
  • The fudge sauce thickens as it cools so keep it warm in the pan if assembling multiple sundaes

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