Description
A decadent hot fudge brownie sundae made with soft gooey brownies, homemade hot fudge sauce, creamy vanilla ice cream, fluffy whipped cream, and a cherry on top. Rich, indulgent, and simple enough to make anytime.
Ingredients
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 cup heavy cream
- 2 tablespoons chocolate liqueur (or extra cream for non-alcoholic version)
- 6 oz semi-sweet chocolate, divided
- 2 tablespoons golden syrup or light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Dash of salt
- 1 batch soft gooey brownies, cut into chunks
- 1 pint vanilla ice cream
- Whipped cream
- Cherries, for topping
Instructions
- In a saucepan, combine brown sugar, cocoa powder, cream, chocolate liqueur, half the chocolate, syrup, and salt. Stir over medium heat until melted and smooth.
- Bring to a boil, then reduce heat and simmer for 5 minutes, stirring often.
- Remove from heat and stir in remaining chocolate, butter, and vanilla until smooth. Let cool 30 minutes.
- To assemble, layer brownie chunks in serving glasses, drizzle with warm fudge sauce, and top with scoops of ice cream.
- Add another layer of brownies and fudge, then finish with whipped cream, a drizzle of fudge, and a cherry.
Notes
- Chill serving glasses before assembling to help keep ice cream from melting too quickly.
- Swap vanilla ice cream for coffee or chocolate for a flavor twist.
- Customize with nuts, sprinkles, caramel drizzle, or Baileys for an adult version.
- Store leftover fudge sauce in the fridge up to 2 weeks; reheat gently before using.
- Brownies keep well at room temperature up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 sundae
- Calories: 640
- Sugar: 52 g
- Sodium: 170 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 90 mg
