Chocolate Brownie Sundae Fudge Sauce (Printable)

Rich brownies, vanilla ice cream, and hot fudge create a decadent dessert.

# What's Needed:

→ 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
08 - 1/3 cup semi-sweet chocolate chips (optional)

→ Hot Fudge Sauce

09 - 1/2 cup heavy cream
10 - 2/3 cup 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 - About 6 cups vanilla ice cream
16 - Whipped cream (optional)
17 - Chopped nuts (optional)
18 - Maraschino cherries (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Whisk melted butter and sugar until smooth. Add eggs and vanilla; whisk until well blended.
03 - Sift together flour, cocoa powder, and salt. Stir into wet mixture until just combined. Fold in chocolate chips if using.
04 - Pour batter into prepared pan and spread evenly. Bake for 20–25 minutes until a toothpick inserted in the center comes out with moist crumbs. Let cool completely in pan.
05 - Combine heavy cream, chopped chocolate, butter, and corn syrup in a saucepan over medium heat. Stir until smooth and glossy, about 3 to 4 minutes. Remove from heat, add vanilla and salt; stir well.
06 - Cut brownies into squares. Place one square in each serving bowl, top with a scoop of vanilla ice cream, drizzle generously with hot fudge sauce, and garnish with whipped cream, nuts, and a cherry if desired.

# Tips for Success:

01 -
  • The hot fudge hardens into a shell the second it hits cold ice cream, creating a textural surprise that chocolate lovers dream about.
  • Brownies baked ahead means you can assemble these in under five minutes when the craving hits.
  • Homemade fudge sauce tastes nothing like the jarred version—it's glossy, luxurious, and actually better than what restaurants serve.
02 -
  • A toothpick that comes out completely clean means your brownies are overdone and will be cake-like instead of fudgy; moist crumbs are your target every time.
  • If your fudge sauce seems too thin after cooling, don't panic—it thickens as it cools and will set beautifully on cold ice cream, creating that signature shell.
  • Vanilla ice cream is the classic choice because it doesn't compete with the chocolate, but salted caramel or cinnamon ice cream also creates amazing flavor combinations.
03 -
  • Room temperature ingredients mix together more evenly and create a better crumb structure in the brownies, so let eggs and butter sit out for fifteen minutes before you start.
  • If your kitchen is warm, refrigerate your batter for ten minutes before baking to prevent it from spreading too thin and losing that fudgy center.

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