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A perfectly cut square of a fudgy brownie topped with a scoop of vanilla ice cream and a drizzle of homemade hot fudge sauce.

Hot Fudge Sundae Brownies: The Ultimate Decadent Treat

Create the ultimate dessert with these Hot Fudge Sundae Brownies. This recipe features extra fudgy from-scratch brownies, a silky homemade hot fudge sauce, and all your favorite classic sundae toppings for a truly decadent and unforgettable treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 sundaes
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Fudgy Brownies
  • 1/2 cup unsalted butter cubed
  • 2 ounces unsweetened chocolate chopped
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
For the Homemade Hot Fudge Sauce
  • 1/2 cup heavy cream
  • 1/4 cup light corn syrup
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup packed light brown sugar
  • 1/2 cup dark chocolate chips
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
For Assembly
  • Vanilla bean ice cream for serving
  • Whipped cream, chopped nuts, and maraschino cherries for topping

Equipment

  • 1 8x8 inch baking pan
  • 2 Saucepan
  • 2 Mixing bowls

Method
 

Make the Fudgy Brownies
  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a medium saucepan, melt the unsalted butter and unsweetened chocolate over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.
  3. Whisk the granulated sugar and brown sugar into the cooled chocolate mixture. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan.
Prepare the Homemade Hot Fudge Sauce
  1. In a small saucepan, combine the heavy cream, corn syrup, cocoa powder, and brown sugar. Bring the mixture to a simmer over medium heat, whisking until dissolved.
  2. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until slightly thickened.
  3. Remove from heat and stir in the dark chocolate chips, butter, and vanilla extract until the sauce is glossy and smooth.
Assemble the Sundaes
  1. Cut the cooled brownies into nine squares.
  2. Place a warm brownie in a bowl and top with a large scoop of vanilla ice cream.
  3. Drizzle generously with warm hot fudge sauce and garnish with whipped cream, chopped nuts, and a maraschino cherry. Serve immediately.

Notes

Tip 1: For extra clean slices, chill the brownies for 30 minutes before cutting.
Tip 2: The hot fudge sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. Reheat gently before serving.
Tip 3: Don't overbake the brownies! Pull them out when a toothpick has moist crumbs for the ultimate fudgy texture.