Chocolate Brownie Sundae with Hot Fudge

One Tuesday evening, I found myself craving something chocolatey after a long day. I raided the pantry and discovered I had everything for brownies and ice cream. That impromptu dessert creation became my go-to comfort food.

Last summer, my neighbor Sarah came over for coffee and I surprised her with these sundaes. She literally sat at my counter, closed her eyes after the first bite, and said this was what happiness tasted like.

Ingredients

• Unsalted butter: Melt it gently so it cools slightly before mixing, otherwise your eggs might scramble when you add them
• Granulated sugar: This amount gives the brownies their signature crackly top while keeping the center fudgy
• Large eggs: Room temperature eggs blend better into the batter for that perfect texture
• Vanilla extract: Dont skimp here, good vanilla makes both the brownies and fudge sauce sing
• All purpose flour: Measure by weight if possible, too much flour makes brownies cakey instead of dense and rich
• Unsweetened cocoa powder: Dutch processed cocoa gives a deeper chocolate flavor but regular works perfectly fine
• Salt: Just a pinch enhances the chocolate and balances all the sweetness
• Heavy cream: The higher fat content creates that luxurious slow pouring fudge consistency
• Semisweet chocolate chips: Chop them slightly before melting so they dissolve faster and more evenly
• Unsalted butter: Adding butter to the fudge sauce gives it a gorgeous glossy finish
• Light corn syrup: This keeps the fudge sauce smooth and prevents it from seizing up
• Vanilla ice cream: A good quality vanilla bean ice cream makes all the difference in the final sundae
• Chopped toasted nuts: Toast them in a dry pan for 3 minutes to bring out their natural oils and crunch
• Whipped cream: Homemade is best but store bought works in a pinch, just buy the good stuff
• Maraschino cherries: The classic topping that makes it feel like an old fashioned ice cream shop treat

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and line your baking pan with parchment paper, letting some hang over the sides for easy brownie removal later.

Make the batter base:

Whisk the melted butter and sugar in a large bowl until theyre completely combined and the mixture looks glossy.

Add the wet ingredients:

Beat in the eggs one at a time, then stir in the vanilla extract until everything is smooth and creamy.

Combine the dry ingredients:

Sift together the flour, cocoa powder, and salt directly into the wet mixture, then fold gently until no flour streaks remain.

Bake to perfection:

Spread the batter evenly and bake for 20-25 minutes until the top is set but a toothpick comes out with moist crumbs.

Start the fudge sauce:

Heat the heavy cream in a small saucepan over medium heat until you see tiny bubbles forming around the edges.

Melt the chocolate:

Remove the cream from heat and dump in your chocolate chips, butter, and corn syrup, then let it sit undisturbed for 2 full minutes.

Create silky fudge:

Whisk everything together until completely smooth and glossy, then stir in the vanilla and salt.

Build your sundaes:

Place a warm brownie square in each bowl, top with ice cream, drizzle generously with fudge sauce, and finish with your favorite toppings.

Pin it

My daughter now requests these for her birthday instead of cake. Something about assembling your own sundae makes it feel more special and interactive.

Making It Ahead

Bake the brownies up to two days before and store them tightly wrapped at room temperature. The fudge sauce keeps in the fridge for a week and reheats beautifully in the microwave.

Perfect Pairings

A splash of ruby port or a rich espresso alongside cuts through the sweetness and elevates the whole experience. The contrast between warm and cold elements really shines with these beverages.

Customization Ideas

Try swapping the vanilla ice cream for coffee or mint chocolate chip. Add a sprinkle of sea salt on top of the hot fudge for a salted caramel vibe.

• Dust the brownies with powdered sugar before assembling for extra visual appeal
• Drizzle caramel sauce over the fudge for an even more decadent presentation
• Make mini versions in shot glasses for parties or dessert samplers

Pin it

Theres something deeply satisfying about the contrast between warm fudgy brownie and cold creamy ice cream. Simple desserts executed well are often the most memorable.

Recipe Q&A

→ Can I make the brownies ahead of time?

Yes, bake the brownies up to 2 days in advance and store in an airtight container at room temperature. Warm them slightly before assembling for the best experience.

→ How do I store leftover hot fudge sauce?

Keep the sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop, adding a splash of cream if needed to restore consistency.

→ Can I use boxed brownie mix instead?

Absolutely. Prepare the brownie mix according to package instructions and focus your effort on the homemade hot fudge sauce, which makes all the difference in this dessert.

→ What ice cream flavors work best?

Vanilla is classic and lets the chocolate shine, but coffee, mint chocolate chip, or strawberry ice cream create delicious variations. Choose high-quality ice cream for the creamiest texture.

→ How do I know when brownies are done?

Insert a toothpick into the center—it should come out with moist crumbs, not wet batter. The edges should be set but the center still slightly soft for that perfect fudgy texture.

→ Can I make this dairy-free?

Use vegan butter, plant-based milk, dairy-free chocolate chips, and your favorite non-dairy ice cream. Coconut cream works beautifully in the hot fudge sauce for richness.