Chocolate Brownie Sundae Hot Fudge (Print version)

Rich chocolate brownies paired with vanilla ice cream and warm hot fudge sauce for a classic treat.

# Ingredient List:

→ Brownies

01 - 1/2 cup unsalted butter
02 - 1 cup semisweet chocolate chips
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - 2/3 cup all-purpose flour
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 teaspoon pure vanilla extract
13 - Pinch of salt

→ Sundae Assembly

14 - About 6 cups vanilla ice cream
15 - Whipped cream for topping
16 - Maraschino cherries for garnish
17 - Chopped toasted nuts (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - Melt butter and semisweet chocolate chips in a heatproof bowl over simmering water, stirring until smooth. Remove from heat.
03 - Whisk in granulated sugar, then add eggs one at a time, followed by vanilla extract.
04 - Fold in all-purpose flour and salt gently until just combined. Avoid overmixing.
05 - Pour batter into prepared pan and smooth surface. Bake 25 to 30 minutes until a toothpick inserted in the center comes out with moist crumbs. Let cool completely, then cut into six squares.
06 - Combine heavy cream, semisweet chocolate chips, butter, and corn syrup in a saucepan over medium heat. Stir until melted and smooth. Remove from heat and stir in vanilla extract and a pinch of salt.
07 - Place one brownie square in each serving bowl. Top with a generous scoop of vanilla ice cream, drizzle hot fudge sauce over it, then add whipped cream, nuts if desired, and finish with a maraschino cherry.

# Expert Advice:

01 -
  • Warm brownie meets cold ice cream and melting fudge in one bowl—pure textural heaven.
  • The hot fudge sauce comes together in under five minutes and tastes like you've been stirring it all day.
  • It's the kind of dessert that feels fancy but only asks for basic ingredients and a little patience.
02 -
  • Overmixing the flour will turn your brownies cakey and dense—fold until the streaks just disappear and walk away.
  • The hot fudge sauce needs to be warm but not scorching when you drizzle it, so if it cools too much, reheat gently over low heat or in short bursts in the microwave.
  • Serve the sundae immediately after assembly so the brownie stays warm and the ice cream begins to melt into every crevice.
03 -
  • Chopped toasted nuts add a layer of sophistication and are worth the two extra minutes to prepare.
  • If you find your brownies are drying out, wrap them tightly and store at room temperature rather than in the refrigerator.

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