Chocolate Brownie Sundae with Hot Fudge (Printable)
Rich chocolate brownies paired with vanilla ice cream and silky hot fudge sauce—an indulgent dessert for any occasion.
# What You'll Need:
→ Brownies
01 - 1/2 cup unsalted butter, plus more for pan
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 - 1/2 teaspoon salt
→ Hot Fudge Sauce
08 - 1/2 cup heavy cream
09 - 1/2 cup semisweet chocolate chips
10 - 1/4 cup granulated sugar
11 - 2 tablespoons unsalted butter
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
→ For Assembling
14 - 6 cups vanilla ice cream
15 - Whipped cream, optional
16 - Chopped toasted nuts, optional
17 - Maraschino cherries, optional
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - In a saucepan, melt 1/2 cup butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until smooth.
03 - Sift flour, cocoa powder, and salt into the butter mixture. Mix until just combined, being careful not to overmix.
04 - Spread batter evenly in prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely in the pan.
05 - Combine heavy cream, chocolate chips, sugar, and 2 tablespoons butter in a small saucepan over medium heat. Stir constantly until smooth and glossy, approximately 3 to 4 minutes. Remove from heat and stir in vanilla extract and salt.
06 - Cut cooled brownies into 6 equal squares. Place one square in each serving bowl.
07 - Top each brownie square with a generous scoop of vanilla ice cream.
08 - Drizzle hot fudge sauce over the ice cream. Add whipped cream, toasted nuts, and a maraschino cherry if desired. Serve immediately.
# Cooking Tips:
01 -
- The contrast between warm fudge sauce melting into cold ice cream creates this magical temperature play that makes each bite feel like a little celebration.
- The brownie base stays slightly fudgy even when refrigerated, so you can prep components ahead for last-minute assembly without sacrificing texture.
02 -
- Underbaking the brownies slightly gives them that perfect fudgy center that contrasts beautifully with the cold ice cream.
- The hot fudge sauce will thicken as it cools, so reheat it gently if preparing ahead, adding a splash of cream if needed to restore its pourable consistency.
03 -
- Line your brownie pan with parchment paper extending over the edges for easy removal and clean cuts after cooling.
- For picture-perfect scoops, dip your ice cream scoop in warm water between servings.