This Heavenly Hot Fudge Sundae Brownie is a rich, warm brownie topped with vanilla ice cream and a glossy hot fudge that melts into every bite. I’ve made variations of this dessert dozens of times for family gatherings and know how comforting the contrast of warm brownie and cold ice cream can be. For a deeper chocolate boost, try pairing the hot fudge with a classic hot chocolate fudge to layer flavors like I often do: decadent hot chocolate fudge.
Why Make This Recipe
- It delivers big chocolaty flavor with minimal fuss — perfect for weeknight desserts or dinner parties.
- The textures (fudgy brownie, smooth ice cream, pourable hot fudge) make each bite interesting and crowd-pleasing.
- You can make elements ahead: brownies bake ahead and hot fudge keeps in the fridge for days.
- It’s easy to scale up or down for celebrations or a simple family treat.
- Personal insight: I love this recipe because it turns pantry staples into a show-stopping dessert in under an hour.
Recipe Overview
Prep time: 15 minutes.
Cook time: 22–28 minutes (brownies baked at 350°F / 175°C).
Total time: About 45 minutes including assembly.
Servings: 8 generous sundaes.
Difficulty: Easy — basic baking and stovetop sauce work.
Method: Bake a fudgy brownie in a 9×9 pan, warm a hot fudge sauce on the stovetop or microwave, and assemble warm brownie squares with scoops of vanilla ice cream and hot fudge drizzle. For a pie-style twist, see this decadent hot fudge pie for inspiration: decadent hot fudge pie.
My Experience Making This Recipe
On the first test batch my brownies were cakier than I wanted, so I reduced the flour slightly and shortened the bake time. I learned that using a thermometer and pulling the brownies when a toothpick shows a few moist crumbs gives reliably fudgy results. The assembled sundaes were a hit with both kids and adults at home.
How to Make Heavenly Hot Fudge Sundae Brownie
Start by making a dense, fudgy brownie batter and pour into a greased 9×9-inch pan. Bake at 350°F (175°C) for about 22–25 minutes until the edges are set and a toothpick in the center comes out with moist crumbs. While the brownies cool slightly, make or warm a hot fudge sauce — whisk together heavy cream, cocoa powder, sugar, butter, and dark chocolate over low heat until glossy. Cut warm brownies into squares, top each with a scoop of cold vanilla ice cream, pour warm fudge over the top, and finish with chopped nuts or sea salt if desired.
Expert Tips for Success
- Use good-quality chocolate (60–70% cacao) for the brownie and fudge; chocolate flavor is the backbone here. Also consider stirring in chocolate chips for pockets of molten chocolate.
- For fudgy brownies, measure flour by spooning into the cup and leveling, not scooping, and avoid overmixing once the dry ingredients are added.
- Check doneness at 22 minutes: a toothpick should have moist crumbs, not raw batter. Carryover heat will finish the center as it cools.
- Warm the hot fudge to about 120–140°F (49–60°C) — hot enough to pour and melt the ice cream slightly, but not so hot it thins the sauce into a greasy sheen. For a quick sauce shortcut, a jar of quality hot fudge works well; I often compare homemade to store-bought flavors like this decadent hot fudge sauce when testing: hot fudge sauce reference.
- Use a small offset spatula or a hot bench knife (dip in hot water and dry) to cut clean brownie squares for neat presentation.
How to Serve Heavenly Hot Fudge Sundae Brownie
- Serve warm brownies on chilled dessert plates so the ice cream holds its shape while the fudge melts.
- Add texture with toasted pecans or walnuts and a sprinkle of flaky sea salt for balance; for a nut-forward option try pairing with pecan pie brownies techniques: pecan pie brownie inspiration.
- For an indulgent presentation, split a warm brownie and top with two scoops of vanilla and a drizzle of hot fudge, finishing with a maraschino cherry.
- Make mini sundaes in a muffin tin for parties — cut brownies into small rounds and top each with a half scoop of ice cream and fudge.
Storage and Reheating Guide
Store baked brownies (without ice cream or sauce) in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. To freeze, wrap individual brownie squares tightly in plastic and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm gently in a 300°F (150°C) oven for 8–10 minutes. Reheat leftover assembled sundaes briefly in a 325°F (160°C) oven for 3–5 minutes (watch the ice cream), or microwave a brownie square for 12–20 seconds and pour warm fudge over cold ice cream.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend and ensure cocoa and other ingredients are certified gluten-free.
- Dairy-free: Use coconut oil or vegan butter in the brownie and a dairy-free chocolate with canned coconut milk for the hot fudge. Top with dairy-free ice cream.
- Extra fudgy: Replace 2–3 tablespoons of flour with cocoa powder and reduce bake time slightly to keep a molten center.
- Boozy twist: Stir 1–2 tablespoons of bourbon or rum into the hot fudge after removing it from the heat for grown-up depth.
Nutritional Highlights
This dessert is calorie-dense and best enjoyed as an occasional treat; a typical serving ranges from 450–700 calories depending on portion size and toppings. It provides a quick source of energy from carbohydrates and fat, and a small amount of iron from cocoa. Allergen note: contains gluten (wheat), dairy, and eggs unless adapted; nuts are optional but commonly used as toppings. Consider halving portions to manage calorie intake.
Troubleshooting Common Issues
- Brownies are dry or cakey: You likely overbaked or overmeasured flour. Reduce bake time by 3–5 minutes and spoon-and-level the flour.
- Hot fudge is grainy or separated: If the sauce overheats, the chocolate can seize. Remove from heat and whisk in a tablespoon of warm cream or a bit of corn syrup to smooth it out.
- Brownies stick to the pan: Line the pan with parchment overhang before baking and cool for 10–15 minutes before lifting brownies out.
Frequently Asked Questions
Q1: Can I make the brownies ahead and reheat for service?
A1: Yes — bake and cool brownies fully, then store airtight at room temperature for up to 3 days or refrigerate up to 5 days. Reheat individual squares briefly in a 300°F oven for 8–10 minutes or microwave for 12–20 seconds before adding ice cream and warm fudge.
Q2: How do I get a shiny, smooth hot fudge sauce every time?
A2: Melt chocolate slowly over low heat with heavy cream, sugar, and butter. Whisk constantly and avoid boiling. Strain if needed to remove any undissolved cocoa lumps, and finish with a small amount of corn syrup or butter for gloss.
Q3: My brownie center is too gooey — is it underbaked?
A3: Probably. Insert a toothpick into the center; you want moist crumbs, not raw batter. If you pulled it too soon, tent the pan with foil and bake an additional 5–8 minutes at 350°F, checking often.
Q4: Can I use store-bought hot fudge instead of homemade?
A4: Absolutely. High-quality store-bought fudge saves time and still tastes great. Warm it gently to pouring temperature (about 120°F) before drizzling so it melts into the ice cream properly.
Conclusion
If you enjoy layered desserts, try pairing this sundae brownie with a cold, complementary treat like the Simple Hot Fudge Sundae Cheesecake (No-Bake) for a no-bake contrast or menu inspiration.
Print
Heavenly Hot Fudge Sundae Brownie
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich, warm brownie topped with vanilla ice cream and a glossy hot fudge, delivering a comforting contrast of warm and cold in every bite.
Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup heavy cream (for hot fudge)
- 1/2 cup sugar (for hot fudge)
- 1/2 cup dark chocolate, chopped (for hot fudge)
- 1/4 cup butter (for hot fudge)
- Vanilla ice cream
- Chopped nuts or sea salt (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, cocoa powder, and salt.
- In another bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into a greased 9×9-inch baking pan and spread evenly.
- Bake for 22-25 minutes, or until a toothpick inserted comes out with moist crumbs.
- While brownies cool, prepare the hot fudge by whisking together heavy cream, cocoa powder, sugar, butter, and dark chocolate over low heat until glossy.
- Cut the brownies into squares, serve warm with a scoop of vanilla ice cream, and drizzle hot fudge over the top.
- Optional: top with chopped nuts or sea salt before serving.
Notes
For a deeper chocolate flavor, consider adding chocolate chips to the brownie batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg