Kick your ice cream dessert up a notch or two with this Brownie Sundae with Homemade Hot Fudge Sauce! I topped my favorite fudgy brownie with a scoop of premium vanilla ice cream followed by a generous drizzle of hot fudge!
Brownie Sundae with Homemade Hot Fudge
When I was in college, I was introduced to the Hot Fudge Brownie Delight at Dairy Queen, a brownie topped with ice cream, hot fudge, whipped cream and a cherry. My sorority sisters still tease me that I never ordered my own, but instead just asked for a bite. Sometimes two. Sometimes more. When this month’s Chocolate Party ingredient was ice cream, I knew I had to recreate this memory.
Use any brownie recipe you’d like, even a box mix will do in a pinch. A premium vanilla ice cream is also a legitimate shortcut, but please try this incredible hot fudge sauce. Liquid Nirvana with chocolate, butter, cream and vanilla. This Brownie Sundae with Homemade Hot Fudge is terrific.
Homemade Hot Fudge Sundae
I made my very favorite fudgy brownie recipe and popped them in the fridge for easy cutting. I had David Lebovitz’s homemade vanilla ice cream in the freezer, so I placed a scoop on top of each brownie, then drizzled with this most decadent fudge sauce. A plump Bing cherry topped each sundae…and then the kitchen grew quiet. There were even some groans of contentment. This is destined to become a summer tradition.
The whole family adored this dessert. Nick even gave it 3 thumbs up. I was not a bit surprised.
- 1/2 cup (1 stick) butter
- 8 ounces semisweet chocolate, chopped
- 1 1/2 cup sugar
- 4 large eggs
- 1 teaspoons vanilla
- 3/4 cup flour
- 1/4 teaspoon salt
For Fudge Sauce:
- 4 tablespoons butter, cut into chunks
- 1/4 cup light corn syrup
- 4 oz. unsweetened chocolate, chopped
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- Vanilla ice cream
- Fresh cherries
- To make brownies: Preheat oven to 350º. Line 8-inch square baking pan with non-stick foil or foil sprayed with cooking spray, leaving a 1-inch overhang on two sides. Set aside.
- Place butter and chocolate in microwave safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions). Let cool to room temperature.
- Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt. Bake about 40-45 minutes or till tester inserted in the middle of brownies comes out with only a few moist crumbs. Cool completely.
- While brownies are baking, make hot fudge sauce.
- In a large sauce pan, melt butter over medium heat and swirl it around in pan to coat sides. Add corn syrup and chocolate and stir until chocolate melts. Add sugars, cream and salt and continue to cook over medium till mixture comes to a boil.
- Using a candy thermometer, boil gently for 7 to 9 minutes, without stirring, until sauce is thickened and candy thermometer reaches 220-224º. Remove from heat.
- Pour sauce into heatproof bowl or 4 cup Pyrex measuring cup. Whisk in vanilla. Set aside to cool for few minutes before serving.
- Sauce keeps for 2 weeks. Cool sauce completely before covering and chilling.
- Cut brownies into 9 squares and place one square on a plate. Top with a scoop of vanilla ice cream, then drizzle with fudge sauce. Garnish with a cherry if desired.
Amount Per Serving: Calories: 0 Total Fat: 0g