Winter or summer, this recipe has its hooks in me! Cool ice cream, warm brownies, and a homemade hot fudge sauce this recipe for a Hot Fudge Brownie Sundae is what decadent desserts are made of!
If you are a chocolate lover and a fan of all things drizzled in chocolate, then you have to try this recipe! In this recipe, you’ll learn how to make homemade walnut brownies and hot fudge sauce, pick your favorite dessert glasses or plates, and serve this tableside for the ultimate dessert to serve all year long!
If you love trying out different chocolate recipes then you have to try this recipe for a Chocolate Nut Cake or this recipe for Chocolate Cake with Cream Cheese Frosting.
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Ingredients
To make this easy ice cream sundae you will need the simple ingredients listed below. Always use fresh room temperature ingredients when baking.
- Unsalted butter
- Castor sugar
- Extra-large eggs
- Vanilla extract
- Cake flour
- Salt
- Milk chocolate
- Dark chocolate
- Walnuts
- Heavy cream
- Maraschino cherries
Extra large eggs – if you don’t have extra large eggs, work out how many eggs you will need by cracking and weighing them. My eggs weigh 56 grams each out of their shell.
Vanilla extract— this is used in the chocolate brownie and fudge sauce recipe. Choose a quality vanilla extract for this recipe. If you can't find any, vanilla essence will also work.
Cake flour - use cake flour or all purpose flour to make this recipe.
Milk and dark chocolate - I used a combination of milk and dark chocolate slabs for this recipe, do the same or use semi-sweet chocolate chips. The chocolate flavor of this recipe relies on the quality of chocolate you choose so pick a great-tasting chocolate that you love eating. This recipe doesn't use cocoa powder so picking the right chocolate is important.
Walnuts - chocolate and nuts belong together! I have chosen to add walnuts to the brownies but you can choose pecans or decide to leave the nuts out.
Heavy cream – this is used to make the fudge sauce, choose a high-fat heavy cream or heavy whipping cream as it is often called.
See the recipe card for quantities.
Instructions
Follow the simple instructions below to make this brownie sundae recipe. First, you will make the walnut fudgy brownies, and then the hot fudge chocolate sauce. These can be made ahead of time and then the components of this recipe can be assembled just before serving.
Instructions for brownies
STEP 1: Preheat the oven. Preheat the oven to 170°C (340°F) and brush a 22cm (9 inch) loose bottom tart tin with melted butter.
STEP 2: Melt chocolate. Add the chopped chocolate to a heat-proof bowl set over a saucepan of simmering water. Melt gently and stir occasionally. Set aside to cool slightly.
STEP 3: Cream butter and sugar. To the bowl of an electric mixer fitted with a paddle attachment, add the sugar and butter. Beat at medium speed until the mixture is light in color and creamy.
STEP 4: Add the eggs. Add the eggs to the butter and sugar mixture one at a time and beat well between each addition. Scrape down the sides of the bowl and mix again briefly.
STEP 5: Sift dry ingredients. Sift the flour and salt together in a separate bowl.
STEP 6: Add dry ingredients. Add the dry ingredients to the egg mixture, beating at a low speed until just combined.
STEP 7: Add milk and vanilla. With the mixer running at medium-low speed add the milk and vanilla to the filling mixture and beat until just combined. Scrape down the sides of the bowl and beat again briefly.
STEP 8: Add chocolate. With the mixer running at medium low speed add the melted chocolate in a steady stream to the pie filling. Use a spatula to scrape down the sides of the bowl and mix again, ensuring the brownie mixture is well combined.
STEP 9: Add nuts. Add the chopped walnuts to the chocolate fudge pie filling and fold them through using a spatula.
STEP 10: Bake. Pour the brownie batter into the prepared baking tin and bake in a preheated oven for 30 minutes or until the filling is set but not overcooked. Allow the pie to cool to room temperature.
Instructions for chocolate fudge sauce
STEP 1: Melt butter and chocolate. In a small saucepan set over medium heat, add the butter and chopped chocolate. Allow the mixture to melt while stirring occasionally.
STEP 2: Add sugar and cream. Add the sugar and cream to the chocolate mixture and stir until the sugar has melted.
STEP 3: Add vanilla and salt. Remove the sauce from the heat and stir in the salt and vanilla. Pour the sauce into a glass jug.
Instructions for assembly
STEP 1: Slice the brownie. It’s up to you how you’d like to slice the brownie layer, either into triangles or squares, and serve this recipe in a dessert glass or on a flat plate.
STEP 2: Layer the dessert. Place a layer or two of brownies onto a serving plate, top the brownies with a scoop of ice cream, drizzle the ice cream with the hot fudge sauce, and top the dessert with a maraschino cherry. Serve and enjoy!
Variations
You can make this homemade brownie sundae recipe nut-free by leaving out the walnuts or replace them with pecans if you prefer.
I love serving this recipe with scoops of vanilla ice cream, but you can choose your favorite flavored ice cream like chocolate, strawberry, or even mixed berry ice cream! There are no rules here, so get wild and add caramel sauce, banana pieces, crumbled chocolate chip cookies, chopped nuts, and even sprinkles if you'd like! Get creative with your sundae toppings!
Equipment
You don’t need fancy equipment to make this easy recipe, I have made the brownies by hand, using a stand mixer, or using a hand-held electric mixer. The chocolate can be melted over a double boiler or in the microwave.
I baked the brownies in a round loose bottom pan, but you can use a square brownie tin instead. I also always use an accurate kitchen scale when baking rather than relying on cup measurements which can vary greatly if you aren’t careful.
Storage
Store any leftover brownies in an airtight container in the fridge for up to 4 days. For any leftover sauce, store this separately also in an airtight container for up to 4 days.
Both the sauce and the brownies can be frozen in separate air-tight containers for up to three months. Defrost before consuming.
Top Tips
Follow my top tips below to make sure your brownie hot fudge sundae comes out perfectly!
- Check the true temperature of your oven using an oven thermometer.
- Don’t overcook the brownies as you want them to be fudgy in the middle while having a crust on the outside.
- Make sure you have allowed the sugar to melt properly when making the sauce, otherwise, you will have a grainy chocolate sauce.
FAQ
The eggs I have used weigh about 56 grams out of their shell. Weigh the eggs you have and adjust accordingly.
Yes! I couldn’t decide if I wanted to serve this as slices or squares so I opted for a round pan and cut squares anyway! Both round and square pans will work.
This is because you didn’t allow the sugar to melt while making the chocolate sauce. Rub a bit of the sauce between your fingertips, if you can feel the sugar granules then it needs to continue cooking.
Related
Looking for other recipes like this? Try these:
I love this classic dessert recipe because it's so easy to make, and it really does get everyone excited! It is simple to follow, and the sauce is made without corn syrup, which really helps if you haven’t planned ahead because you should have most of the ingredients already!
If you try making these hot fudge brownie sundaes and love them as much as I do, please leave a star review and comment below—I love hearing about your kitchen stories!
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Happy Baking
With Love,
Kitty
📖 Recipe
Brownie Hot Fudge Sundae
Equipment
- 1x 22cm loose botton tart tin
Ingredients
Brownie
- 230 g sugar white granulated
- 115 g unsalted butter
- 2 eggs extra large
- 25 ml milk
- 1 teaspoon vanilla extract
- 40 g cake flour
- ¼ teaspoon salt
- 50 g milk chocolate
- 50 g dark chocolate
- 100 g walnuts chopped
Hot Fudge Sauce
- 80 g unsalted butter
- 60 g dark chocolate
- 150 g sugar white granulated
- 250 ml whipping cream
- 2 teaspoon vanilla extract
- ¼ teaspoon sea salt
- vanilla ice cream to serve
Instructions
Brownies
- Preheat the oven to 170°C (340°F) and brush a 22cm (9 inch) loose bottom tart tin with melted butter.
- Add the chopped chocolate to a heat-proof bowl set over a saucepan of simmering water. Melt gently and stir occasionally. Set aside to cool slightly.
- To the bowl of an electric mixer fitted with a paddle attachment, add the sugar and butter. Beat at medium speed until the mixture is light in color and creamy.
- Add the eggs to the butter and sugar mixture one at a time and beat well between each addition. Scrape down the sides of the bowl and mix again briefly.
- Sift the flour and salt together in a separate bowl.
- Add the dry ingredients to the egg mixture, beating at a low speed until just combined.
- With the mixer running at medium-low speed add the milk and vanilla to the filling mixture and beat until just combined. Scrape down the sides of the bowl and beat again briefly.
- With the mixer running at medium low speed add the melted chocolate in a steady stream to the pie filling. Use a spatula to scrape down the sides of the bowl and mix again, ensuring the brownie mixture is well combined.
- Add the chopped walnuts to the chocolate fudge pie filling and fold them through using a spatula.
- Pour the brownie batter into the prepared baking tin and bake in a preheated oven for 30 minutes or until the filling is set but not overcooked. Allow the pie to cool to room temperature.
Hot Fudge Sauce
- In a small saucepan set over medium heat, add the butter and chopped chocolate. Allow the mixture to melt while stirring occasionally.
- Add the sugar and cream to the chocolate mixture and stir until the sugar has melted.
- Remove the sauce from the heat and stir in the salt and vanilla. Pour the sauce into a glass jug.
Assembly
- It’s up to you how you’d like to slice the brownie layer, either into triangles or squares, and serve this recipe in a dessert glass or on a flat plate.
- Place a layer or two of brownies onto a serving plate, top the brownies with a scoop of ice cream then drizzle the ice cream with the hot fudge sauce and top the dessert with a maraschino cherry. Serve and enjoy!
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