Chocolate Brownie Sundae Hot Fudge (Printable Version)

Rich chocolate brownies paired with vanilla ice cream and drizzled hot fudge, finished with cream and cherry toppings.

# What You'll Need:

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

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - Melt butter and semisweet chocolate chips together 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 the vanilla extract.
04 - Gently fold in flour and salt until just combined, taking care not to overmix.
05 - Pour batter into the prepared pan, smoothing the surface. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely in the pan, then cut into six squares.
06 - Combine heavy cream, semisweet chocolate chips, unsalted butter, and corn syrup in a saucepan over medium heat. Stir continuously 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 with hot fudge sauce, then garnish with whipped cream, nuts if desired, and a maraschino cherry.

# Expert Advice:

01 -
  • The brownies stay fudgy even after they cool, so every bite melts into the ice cream instead of crumbling apart.
  • You can make the hot fudge sauce in under five minutes, and it tastes richer than anything from a jar.
  • It feels like a restaurant dessert but uses ingredients you probably already have tucked in your pantry.
02 -
  • Let the brownies cool completely before cutting or they'll fall apart into a delicious but messy pile.
  • The hot fudge sauce thickens as it cools, so if you make it ahead, warm it gently over low heat before serving.
  • Don't overbake the brownies or they'll turn dry and lose that fudgy center that makes this dessert special.
03 -
  • Use a hot, dry knife to cut the brownies into clean squares, wiping it between each slice.
  • Slightly underbake the brownies if you love that gooey, almost molten center that oozes into the ice cream.
  • Toast your nuts in a dry skillet for two minutes before chopping them to bring out their flavor and crunch.

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