Brownie Hot Fudge Sundaes
Hot Fudge Brownie Sundaes are a decadent treat you can easily make at home! Rich and fudgy homemade brownies are topped with vanilla ice cream and a 5-Minute Hot Fudge Sauce that tastes better than any hot fudge you've ever had! Add a cherry on top, and you'll think you've been transported to your local ice cream shoppe.
Servings: 9 to 12 servings
Ingredients
For the Brownies:
- 3/4 cup salted butter, cubed 170 grams before browning, 140 grams after
- 4 ounces semi-sweet chocolate, chopped Chocolate chips work, too. 113 grams
- 1/4 cup vegetable oil 56 mL
- 3/4 cup cocoa powder 63 grams
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar 158 grams
- 1 and 1/2 cups powdered sugar 174 grams
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour 65 grams
- pinch of espresso powder optional
- 1 cup semi-sweet chocolate chips You can omit this in a pinch, but it does create delightful pockets of melted chocolate in each brownie! 177 grams
For the Hot Fudge
- 1/4 cup dark chocolate chips 47 grams
- 3/4 cup semi-sweet chocolate chips 143 grams
- 1 cup milk chocolate chips 190 grams
- one 12-ounce can evaporated milk
- 1/2 cup granulated sugar 105 grams
- 1 and 1/2 tsp vanilla extract
- 1 tbsp salted butter 14 grams
For Assembling
- vanilla bean ice cream
- cherries
- whipped cream, sprinkles, etc.
Instructions
For the Brownies
- Prep: Preheat your oven to 350℉. Spray a 8x8 metal pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later). Note: A 9x9 pan is fine, too. Start with about 6-7 minutes less bake time as the layer of brownie will be thinner.
- Brown the Butter: Add cubed butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 3-6 minutes once the butter has melted.)Once the butter is browned, stir in your semi-sweet chocolate until completely melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly. See note below if you want to skip browning the butter.3/4 cup salted butter, cubed, 4 ounces semi-sweet chocolate, chopped, 1/4 cup vegetable oil, 3/4 cup cocoa powder
- Make the Brownie Batter: In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes, until the sugar is fully dissolved. (Feel the mixture between your fingers - if it's completely smooth, you're good! If you feel sugar granules, keep whisking.) Next, whisk in the powdered sugar, vanilla, and salt. Then, check that the chocolate mixture is no longer piping hot (it will be quite warm, though), and whisk it into the bowl of eggs/sugar/. Fold in the flour & espresso powder, then the chocolate chips. The brownie batter won't be very thick.3 large eggs, at room temperature , 1 large egg yolk, at room temperature , 3/4 cup granulated sugar , 1 and 1/2 cups powdered sugar , 2 tsp vanilla extract , 1/4 tsp salt, 1/2 cup all-purpose flour , pinch of espresso powder, 1 cup semi-sweet chocolate chips
- Bake: Pour the batter into your prepared pan, and bake for 29 to 32 minutes. The center will have the *slightest* wobble when you move the pan, and the outer edges will appear set. The top will be shiny, and a toothpick inserted into the center will have some thick batter, with a smattering of moist crumbs. A toothpick inserted into the edge will be nearly clean. Don't over bake! I promise these will set up to the perfect fudgy (but not raw) texture as they cool. Note: If you're worried about under baked brownies, use an instant read thermometer to check them - they should be about 210℉ to 218℉ in the center without touching the bottom of the pan.
For the Hot Fudge
- Make the Hot Fudge: While the brownies are cooling, make the hot fudge. Add the chocolate, evaporated milk, and sugar to a medium saucepan. Heat over medium heat until it just reaches a low boil, stirring constantly. Once it reaches the low boil, remove it from the heat and stir in the butter and vanilla. The sauce will thicken more as it cools. Leftover hot fudge can be stored in an airtight container in the fridge for up to 2 weeks and reheated gently.1/4 cup dark chocolate chips, 3/4 cup semi-sweet chocolate chips, 1 cup milk chocolate chips, one 12-ounce can evaporated milk, 1/2 cup granulated sugar , 1 and 1/2 tsp vanilla extract , 1 tbsp salted butter
- Serve & Store: Once the brownies have been cooling for about 1 to 1.5 hours, slice and top each brownie with a scoop of vanilla ice cream, hot fudge, and a cherry!Store leftover brownies, cooled, in an airtight container at room temperature for 3-4 days. I highlyyy recommend warming leftover slices back up in the microwave before making sundaes with leftovers.vanilla bean ice cream, cherries, whipped cream, sprinkles, etc.
Notes
Butter: You can skip browning the butter if pinched for time. But, make sure you begin with just 140 grams of melted butter, rather than 170 grams if skipping the browning step.
Cocoa Powder: Because this recipe uses no baking powder/soda, you can use any type of cocoa powder (dutch process and natural cocoa powder normally can not be used interchangeably because of how they react with baking powder vs. baking soda). You can use dutch process, natural, or black cocoa powder (black cocoa is the type they use in oreos - it makes these brownies taste a bit like oreos!).
Nutrition
Serving: 1brownie