Chocolate Brownie Sundae with Hot Fudge (Printable)

Fudgy chocolate brownies meet creamy vanilla ice cream and warm hot fudge sauce in this irresistible dessert.

# 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

# Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - Whisk melted butter and sugar in a mixing bowl until combined. Add eggs and vanilla, whisking until smooth.
03 - Sift in flour, cocoa powder, and salt. Stir until just combined; do not overmix.
04 - Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes until set but still fudgy. Cool completely in the pan.
05 - Heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat; add chocolate chips, butter, and corn syrup. Let sit for 2 minutes, then whisk until smooth. Stir in vanilla and salt.
06 - Cut cooled brownies into squares.
07 - Place a brownie square in a serving bowl. Top with a scoop of vanilla ice cream, drizzle generously with hot fudge sauce, and sprinkle with nuts if desired. Top with whipped cream and a cherry.

# Expert Advice:

01 -
  • The temperature contrast alone makes it worth it—warm fudge hitting cold ice cream creates that moment where everything just works
  • These brownies strike that elusive perfect texture, dense but not heavy, with a crackled top that bakers chase after
  • The hot fudge sauce comes together in five minutes but tastes like something from a restaurant dessert menu
  • Its the kind of dessert that makes people pause and take a picture before they even pick up a spoon
02 -
  • Underbaking slightly is better than overbaking—pull them when they still seem slightly underdone and they'll set up perfectly as they cool
  • The hot fudge sauce keeps in the refrigerator for weeks and reheats in 15-second bursts in the microwave
  • Room temperature ingredients incorporate more smoothly than cold ones, especially the eggs
03 -
  • Use a ice cream scoop that's been dipped in hot water between scoops for perfectly round, restaurant-style spheres
  • Toast your nuts in a dry pan until fragrant—about 3 minutes—before sprinkling them on top for maximum flavor
  • If the brownies stick to the knife while cutting, run the knife under hot water and wipe it clean between each slice

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