Chocolate Brownie Sundae Hot Fudge (Printable Version)
Rich chocolate brownies paired with creamy vanilla ice cream and warm fudge topping for a sweet treat.
# What You Need:
→ Brownies
01 - 1/2 cup unsalted butter, melted
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 - 1/2 cup semisweet chocolate chips
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons light corn syrup
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
→ Sundae Assembly
14 - 6 cups vanilla ice cream
15 - 1/2 cup chopped toasted nuts (pecans, walnuts, or peanuts)
16 - Whipped cream for topping
17 - Maraschino cherries for garnish
# How To Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter and granulated sugar in a mixing bowl until well combined. Add eggs and vanilla extract, whisking until mixture is smooth and glossy.
03 - Sift flour, cocoa powder, and salt directly into the wet mixture. Fold gently until just combined, being careful not to overmix.
04 - Pour batter into the prepared pan and spread evenly. Bake for 20 to 25 minutes until edges are set but center still appears slightly fudgy. Cool completely in the pan before cutting.
05 - Heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add chocolate chips, butter, and corn syrup. Let stand for 2 minutes, then whisk until completely smooth. Stir in vanilla extract and salt.
06 - Once cooled, lift brownies from the pan using parchment overhang. Cut into 12 equal squares.
07 - Place one brownie square in the bottom of each serving bowl. Add a generous scoop of vanilla ice cream, drizzle with warm hot fudge sauce, and top with toasted nuts, whipped cream, and a maraschino cherry.
# Expert Suggestions:
01 -
- The temperature contrast between warm brownie and cold ice cream creates pure magic
- Homemade hot fudge sauce takes five minutes but tastes like a chocolate shop masterpiece
02 -
- Underbaking slightly creates the fudgy texture that makes these brownies special
- The hot fudge sauce thickens as it cools, so keep it warm while assembling
03 -
- Add espresso powder to the brownie batter for deeper chocolate flavor
- The hot fudge sauce keeps in the refrigerator for up to two weeks and reheats beautifully