Chocolate Brownie Hot Fudge (Printable)
Fudgy brownies paired with vanilla ice cream, drizzled with warm hot fudge sauce, and garnished for extra delight.
# What You'll Need:
→ Brownies
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 1/2 cup all-purpose flour
06 - 1/2 cup unsweetened cocoa powder
07 - 1/4 tsp salt
08 - 1/3 cup semi-sweet chocolate chips
→ Hot Fudge Sauce
09 - 1/2 cup heavy cream
10 - 2/3 cup semi-sweet chocolate, chopped
11 - 2 tbsp unsalted butter
12 - 2 tbsp light corn syrup or golden syrup
13 - 1/2 tsp vanilla extract
14 - Pinch of salt
→ Assembly
15 - 6 cups vanilla ice cream
16 - Whipped cream
17 - Chopped nuts
18 - Maraschino cherries
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a mixing bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla; whisk until well combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Stir until just combined. Fold in semi-sweet chocolate chips if using.
04 - Pour batter into prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
05 - Combine heavy cream, chopped chocolate, butter, and corn syrup in a small saucepan over medium heat. Stir until smooth and glossy, about 3–4 minutes. Remove from heat and stir in vanilla and salt.
06 - Cut brownies into squares. Place one brownie in each serving bowl. Top with a scoop of vanilla ice cream, drizzle generously with hot fudge sauce, and garnish with whipped cream, nuts, and a cherry if desired.
# Expert Advice:
01 -
- The brownies stay fudgy in the middle even after they cool, giving you that perfect chewy bite under the warm sauce.
- Hot fudge sauce comes together in under five minutes and tastes like something from a fancy dessert restaurant.
- You can make the brownies ahead, which means this becomes a last-minute dessert that feels completely put-together.
02 -
- Don't pull the brownies out the second they look done—that toothpick with moist crumbs is non-negotiable for fudginess; overbaked brownies turn cakey and lose their appeal.
- Make the fudge sauce last so it's hot when you serve it; cold fudge sauce tastes fine but loses that magical moment when it first touches ice cream.
- Chop your chocolate for the sauce rather than relying on chips; the size matters for smooth melting and that glossy professional finish.
03 -
- Use room temperature eggs if you have time; they incorporate into the batter more easily and create a slightly smoother texture.
- Don't skip the parchment paper in the pan—it transforms what could be a sticky situation into an elegant release that lets you cut clean squares every time.