Chocolate Brownie Sundae Fudge (Print Version)
Fudgy brownies paired with creamy vanilla ice cream and warm hot fudge sauce for a luscious dessert.
# What You Need:
→ Brownies
01 - 1/2 cup (115 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/2 cup (60 g) all-purpose flour
06 - 1/2 cup (40 g) unsweetened cocoa powder
07 - 1/4 teaspoon salt
08 - 1/3 cup (60 g) semi-sweet chocolate chips (optional)
→ Hot Fudge Sauce
09 - 1/2 cup (120 ml) heavy cream
10 - 2/3 cup (100 g) semi-sweet chocolate, chopped
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons light corn syrup or golden syrup
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt
→ Assembly
15 - 6 cups (1.2 liters) vanilla ice cream
16 - Whipped cream (optional)
17 - Chopped nuts (optional)
18 - Maraschino cherries (optional)
# Preparation Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Whisk melted butter and granulated sugar in a mixing bowl until smooth. Add eggs and vanilla extract, then whisk until fully combined.
03 - Sift together flour, cocoa powder, and salt. Gently fold into wet mixture until just combined. Fold in chocolate chips if using.
04 - Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes until a toothpick inserted comes out with moist crumbs. Allow to cool completely in the pan.
05 - In a small saucepan over medium heat, combine heavy cream, chopped chocolate, butter, and corn syrup. Stir until smooth and glossy, approximately 3 to 4 minutes. Remove from heat, then stir in vanilla extract and a pinch of salt.
06 - Cut cooled brownies into squares. Place one brownie in each serving dish. Top with a scoop of vanilla ice cream, drizzle hot fudge sauce generously, and garnish with whipped cream, nuts, and a maraschino cherry if desired.
# Expert Advice:
01 -
- The contrast between warm fudge and cold ice cream creates an almost magical sensation that feels indulgent but comes together in under an hour.
- Those fudgy, underbaked brownie centers stay tender even after cooling, making them the perfect canvas for toppings.
- The hot fudge sauce is genuinely better than anything bottled, and once you taste the difference, store-bought becomes impossible.
02 -
- The toothpick test is everything; a fully baked brownie becomes cakey and loses the fudgy quality that makes this dessert special, so pull them out while the center still looks slightly underdone.
- The fudge sauce will thicken as it cools, which is normal and actually desirable for drizzling—if it ever hardens completely, a gentle reheat brings it back to pourable.
03 -
- Room-temperature eggs incorporate more smoothly into the batter, so pull them from the fridge 15 minutes before mixing if you remember.
- Invest in a kitchen scale for measuring flour and cocoa powder; weight measurements eliminate the guesswork that causes dry brownies.