Chocolate Brownie Sundae Hot Fudge

Last winter, my youngest daughter announced she wanted to learn how to make brownies from scratch. We spent a snowy Sunday afternoon covered in cocoa powder, learning that the best brownies are the ones you accidentally underbake just enough to keep them fudgy in the center. Now this sundae has become our celebration dessert for everything good report cards to Friday movie nights.

I remember bringing these to a neighborhood block party last summer. Within ten minutes, people were asking for the recipe, and honestly, the hot fudge sauce is what makes it unforgettable. My neighbor Sarah admitted she went back for thirds, which is basically the highest compliment a dessert can receive.

Ingredients

• Unsalted butter: Use room temperature ingredients for smoother incorporation and better texture
• Granulated sugar: Creates that crackly top we all love on brownies
• Large eggs: Essential for structure and that fudgy consistency
• Vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
• All-purpose flour: Do not overmix or brownies become cakey instead of fudgy
• Unsweetened cocoa powder: Dutch process cocoa gives deeper chocolate flavor
• Salt: Balances sweetness and intensifies chocolate taste
• Heavy cream: Higher fat content makes the hot fudge sauce velvety smooth
• Semisweet chocolate chips: Choose quality chocolate for the best tasting sauce
• Corn syrup: Prevents the sauce from becoming grainy or seizing
• Vanilla ice cream: Premium vanilla bean ice cream stands up to the rich chocolate
• Toasted nuts: Add crunch and nutty flavor that complements the chocolate
• Whipped cream: Fresh whipped cream beats canned every single time
• Maraschino cherries: The classic finishing touch that makes it feel nostalgic

Instructions

Preheat your oven:

Heat to 180°C (350°F) and line your baking pan with parchment paper for easy removal

Prepare the brownie batter:

Whisk melted butter with sugar until combined, then add eggs and vanilla until smooth

Add dry ingredients:

Sift in flour, cocoa powder, and salt, stirring until just combined without overmixing

Bake the brownies:

Pour batter into the prepared pan and bake 20 to 25 minutes until set but still fudgy in the center

Make the hot fudge sauce:

Heat cream until simmering, remove from heat, then add chocolate, butter, and corn syrup

Finish the sauce:

Let sit for 2 minutes, then whisk until smooth and stir in vanilla and salt

Assemble the sundaes:

Place brownie squares in bowls, top with ice cream, drizzle generously with warm fudge sauce

Add the finishing touches:

Sprinkle with toasted nuts, add whipped cream, and crown each sundae with a cherry

Save

This recipe turned into a birthday tradition for my sister who claims sundaes taste better when someone else makes them for you. Watching her face light up when that warm fudge hits the ice cream is pretty much the best feeling ever.

Making The Perfect Fudgy Brownie

The secret is pulling the brownies out of the oven when a toothpick comes out with moist crumbs, not completely clean. Let them cool completely in the pan before cutting, which prevents them from falling apart when you build the sundaes.

Hot Fudge Sauce Tips

Never let the cream come to a rolling boil or the sauce can separate. The 2 minute resting period after adding the chocolate is crucial because it lets the chips melt gently before whisking, ensuring a silky smooth texture every time.

Serving Suggestions

These sundaes work best assembled right before serving so the brownie stays warm and the ice cream stays cold. Consider setting up a sundae bar at your next gathering and letting guests build their own creations.

• Warm your serving bowls in the oven for 5 minutes to keep everything hotter longer
• Have extra hot fudge sauce on hand because everyone always wants more
• Serve with long spoons so guests can reach every layer of the sundae

Save

There is something wonderfully nostalgic about a brownie sundae, but this version feels special enough for dinner parties. Hope it brings as much joy to your table as it has to ours.

Recipe Questions & Answers

→ How do I ensure the brownies stay fudgy?

Bake the brownies until just set around the edges but still slightly soft in the center. Avoid overbaking to maintain a moist, fudgy texture.

→ Can I use different nuts for topping?

Yes, chopped pecans, walnuts, or peanuts are great choices. They add a pleasant crunch and complement the chocolate and vanilla flavors.

→ What’s the best way to make the hot fudge sauce smooth?

Heat the cream until simmering, then remove from heat before adding chocolate chips and butter. Let sit and whisk until fully smooth before stirring in vanilla and salt.

→ Can I prepare parts of this dessert ahead of time?

Yes, brownies and hot fudge sauce can be made in advance and stored separately. Assemble just before serving to keep textures optimal.

→ What variations can I try to enhance flavor?

Adding a pinch of espresso powder to the batter enriches the chocolate notes. Gluten-free flour substitution is possible for dietary needs.