If you’re a fan of chocolate, you’re going to love my Hot Fudge Brownie Sundae recipe. Between the moist brownies, homemade hot fudge sauce, double chocolate ice cream, whipped cream, toasted nuts, and cherry on top, this is the perfect dessert for any occasion!
Homemade brownies are undeniably delicious treats, but when combined with a scoop of ice cream, hot fudge, and all your favorite sundae toppings? They’re in a league of their own. This particular chocolate brownie sundae recipe is particularly awesome because it’s super quick and mostly pantry-based.
We start with boxed cake mix to make my 6-ingredient chocolate cherry brownies. Next, my dreamy no-cook chocolate chocolate chip ice cream requires just 7 (mostly pantry) ingredients and a blender. (Are you sensing a trend? I’m in the thick of my No-Spend January Challenge and I think it’s showing lol.)
Finally, a deeply chocolatey, mildly fruity, perfectly chewy hot fudge sauce puts your leftover red wine and a few more pantry staples to use, adding a splash of gourmet goodness to this classic dessert. For real, y’all—this completely homemade brownie sundae is destined to be a lazy chocolate lovers’ favorite!
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Why You’ll Love This Brownie Hot Fudge Sundae Recipe
- Perfectly Balanced - It’s hard to find a better combination than warm brownies, cold ice cream, and your favorite toppings. The contrast of temperatures, textures, and flavors is out of this world delicious!
- Quick & Easy - With just 5 minutes of active prep to make the ice cream, 10 minutes of prep to make the cake mix brownies, and another 10 or so minutes to make the red wine hot fudge sauce, these hot fudge brownie sundaes are a snap to make. The whole thing won’t cost you more than 30-35 minutes in the kitchen—even when you’re making them from scratch.
- Simple Ingredients - If you go all out and make everything yourself—amaretto cherries, brownies, ice cream, and hot fudge—you’ll only need 15 ingredients. Not too shabby!
Ingredients & Substitutions
As promised, we’re keeping things simple. Here’s what to grab:
Brownie Hot Fudge Sundae
- Brownies - I love making my cherry chocolate brownies to keep things quick and simple, plus the cherries and red wine are amazeballs together. That said, you’re welcome to use your favorite brownie recipe or boxed brownies instead. (P.S. Julia Child’s fudgy brownie recipe is to die for, while Ghirardelli boxed brownie mix is the best.)
- Chocolate Chocolate Chip Ice Cream - I’m a fan of chocolate on chocolate, so opting for a doubly chocolatey ice cream made sense. Feel free to swap in a scoop of vanilla ice cream if you prefer.
- Red Wine Hot Fudge - Recipe below. After the holidays, I needed a way to use up the rest of a bottle of red, and this yummy sundae topper was the result. Feel free to use any hot fudge or chocolate sauce you have on hand.
- Dispenser Whipped Cream, Amaretto Cherries, Sliced Almonds, & Flaky Sea Salt (e.g. Maldon) - For garnishes. You’re welcome to add or swap in any toppings you like!
Red Wine Hot Fudge Sauce
This hot fudge recipe was adapted from Food Network—I just made it a little extra chocolatey by swapping in bittersweet chocolate, and a bit more salty-sweet by using salted butter and adding extra salt. If you have it, the amaretto cherry syrup is an excellent addition.
- Red Wine - Any leftover red wine will do the trick, as will cheap pantry wine. Alternatively, this recipe works really well with leftover coffee, too!
- Heavy Cream - I used reconstituted dried cream—one of my favorite pantry items to keep on hand. You can also use regular whipping cream, vegan whipping cream, or full-fat canned coconut milk/coconut cream instead.
- Corn Syrup - Adding some corn syrup ensures a chewy fudge consistency that’s super yummy. Can’t do corn? Use tapioca syrup or agave nectar instead.
- Brown Sugar - Either light or dark will do the trick! You can also use a less-processed version (e.g. grated piloncillo) or make your own using a ratio of 1 cup sugar to 1-2 tablespoons molasses (less for light, more for dark).
- Butter & Kosher Salt - I used Kirkland brand grass-fed salted butter (my fave) and 4x as much salt as the original recipe called for. I personally love my sweets to have a touch of saltiness (hence the Maldon salt garnish on the sundae), but feel free to dial it back if you prefer.
- Bittersweet Bar Chocolate - Bar chocolate tends to melt better than chocolate chips, which are designed to hold their shape during baking. That said, either will work! I recommend using 65-70% chocolate for the most intense chocolate flavor without being too bitter.
- Amaretto Cherry Syrup - Optional, but delicious for a kick of fruitiness. If you’re using amarena, morello, or maraschino cherries, you can use that syrup as well. Alternatively, use ½ teaspoon of almond extract or a teaspoon of amaretto if you like.
- Vanilla Extract - Also optional, but great for intensifying the chocolate flavor. You can use an equal amount of vanilla paste or half as much ground vanilla bean, or swap in ½ teaspoon of instant espresso powder.
How To Make A Killer Hot Fudge Brownie Sundae
This delicious dessert comes together in no time! I’m assuming you already have your brownies and ice cream on deck, so we’ll just make the hot fudge sauce and assemble the sundaes:
Step 1: Simmer. Whisk together red wine, heavy cream, corn syrup, and brown sugar in a medium saucepan. Warm over medium low heat until sugar is dissolved and mixture is simmering.
Step 2: Melt Butter. Add the butter and whisk until melted. Remove from heat.
Step 3: Melt Chocolate. Add the chopped chocolate, cherry juice & vanilla extract (if using), and salt. Let sit for 2-3 minutes for the chocolate to melt, then whisk until uniform and glossy.
Step 4: Cool Hot Fudge. Divvy the hot fudge into 2 pint-sized mason jars. Allow to cool for a minimum of an hour to thicken before using.
Step 5: Assemble Hot Fudge Brownie Sundae. Divvy your brownies (preferably warm) between serving plates. Add the scoops of ice cream, then drizzle with hot fudge. Top with a generous dollop of whipped cream, a spoonful of chopped cherries, a small handful of toasted almonds, and a few pinches of flaky sea salt. Enjoy!
Optional Variations & Dietary Adaptations
- Booze-Free - Don’t have wine in the house? Not to worry! You can easily make the hot fudge sauce using either grape, cranberry, or pomegranate juice, or swap in leftover coffee instead!
- Dairy-Free/Vegan - Use the vegan butter and cream of your choice to make the hot fudge dairy-free, and check your chocolate labels to make sure it’s vegan-friendly. Then, use the vegan adaptations I’ve listed for the brownie and ice cream recipes (or swap in your favorite alternatives) and use vegan whipped cream!
- Nut-Free - Make your cocktail cherries without nuts and double check your chocolate bars and cake mix are nut-free. Omit the toasted almond garnish, or swap in your favorite crunchy topping (e.g. sprinkles or mini chocolate chips).
- Different Toppings - Just because I used whipped cream, nuts, cherries, and crunchy flakes of salt as my hot fudge brownie sundae toppings, don’t feel limited! You’re welcome to use whatever floats your boat—crushed cookies, crunchy homemade granola, cereal, sprinkles, toasted coconut, marshmallow cream, raspberry coulis, or anything else you can think of!
Expert Tips
- You'll have at least 1 pint of red wine hot fudge leftover when you're done. It makes for a great homemade gift!
- These brownie ice cream sundaes are best with warmed brownies—the temperature combo with the cold ice cream and hot fudge is unbeatable!
- Hosting a get together? Pre-scoop your ice cream into a lined muffin tin and pop it in the freezer until you’re ready for dessert.
- If you’re using nuts as a garnish, don’t forget to toast them first for the best flavor.
Serving Suggestions
This delicious dessert is one of those chameleons that can be enjoyed all year long, from cold and wet Valentine's Day date-night dinners to hot and steamy summer celebrations by the pool. After all, who would ever turn down a hot fudge brownie sundae?!?
If you’re hosting a big group, consider setting out a sundae bar so everyone can build their own masterpiece. In addition to the brownies, offer a few alternatives like my gluten-free oat flour chocolate chip cookies or some blondies as your base. When it comes to ice cream and toppings, variety is also welcome! Just think of your favorite fro-yo shop for inspiration. 😉
Frequently Asked Questions
Oh man, there are no wrong answers here! Since I was building my recipe around red wine hot fudge and cherry brownies, chocolate chocolate chip seemed like a natural pair. But, vanilla, strawberry swirl, or chocolate marshmallow ice cream would be just as yummy! If you’re using regular ol’ chocolate brownies, the sky is really the limit—anything from mint cookies and cream to Mississippi mud pie, matcha to oatmeal cream pie ice cream would taste great.
I recommend putting the hot fudge (or other sauces like caramel or butterscotch) directly on the ice cream so the cold temperature can help thicken them up. After that, whipped cream should go next to give you a blank white canvas, followed by whatever colorful, crunchy, crispy, chewy bits you like (e.g. nuts, sprinkles, cherries).
I think whatever your favorite brownies are make for the best brownies in a sundae! After all, taste is subjective. I’ve made them with both my cakey cake mix brownies and super fudgy brownies, and they’re all delicious.
In my mind, hot fudge, whipped cream, nuts, and a cherry are the most typical, though other popular options include sprinkles or crushed cookies. That said, feel free to go to town using whatever toppings you like!
Store any leftover red wine fudge sauce in the fridge for up to 2 months, or in the freezer for up to 6 months. To use, heat in 30 second bursts in the microwave (remove the metal lid!), stirring between each, until the desired consistency is achieved.
More Easy Ice Cream Recipes
Brownie Hot Fudge Sundae
Equipment
Ingredients
Red Wine Hot Fudge Sauce
- ¾ C Red Wine
- ¾ C Heavy Cream I used reconstituted dried cream; you can also use regular whipping cream, vegan whipping cream, or full-fat canned coconut milk
- 2 tablespoon Corn Syrup or tapioca syrup
- ½ C Brown Sugar light or dark
- ¼ C Butter
- 12 oz Bittersweet Chocolate chopped finely, or chips.
- 2 tablespoon Amaretto Cherry Juice optional, but delicious
- 1 teaspoon Vanilla Extract
- 1 teaspoon Kosher Salt
Brownie Hot Fudge Sundae
- 12 Chocolate Cherry Brownies
- 12 scoops Chocolate Chocolate Chip Ice Cream
- 1 pint Red Wine Hot Fudge
- 2 C Whipped Cream lightly sweetened
- ½ C Amaretto Cherries roughly chopped
- ½ C Sliced Almonds lightly toasted
- Flaky Sea Salt (e.g. Maldon) for garnish
Instructions
Make Red Wine Hot Fudge Sauce
- Whisk together ¾ C Red Wine, ¾ C Heavy Cream, 2 tablespoon Corn Syrup, and ½ C Brown Sugar in a heavy-bottomed saucepan. Warm over medium low heat until sugar is dissolved and mixture is simmering.
- Add ¼ C Butter and whisk until melted. Remove from heat.
- Add 12 oz Bittersweet Chocolate, 2 tablespoon Amaretto Cherry Juice, 1 teaspoon Vanilla Extract, and 1 teaspoon Kosher Salt. Let sit for 2 minutes for the chocolate to melt, then whisk until uniform.
- Divvy into 2 pint-sized mason jars. Allow to cool for a minimum of an hour to thicken before using.
- Store in the fridge for up to 2 months, or in the freezer for up to 6 months. To use, heat in 30 second bursts in the microwave (remove the metal lid!), stirring between each, until the desired consistency is achieved.
Assemble
- Divvy 12 Chocolate Cherry Brownies between 12 serving plates. Add 12 scoops Chocolate Chocolate Chip Ice Cream, then drizzle with hot fudge. Top with a generous dollop of whipped cream, a spoonful of chopped cherries, a small handful of toasted almonds, and a few pinches of flaky sea salt. Enjoy!
Notes
- Hosting a get together? Pre-scoop your ice cream into a lined muffin tin and pop it in the freezer until you’re ready for dessert.
- If you’re using nuts as a garnish, don’t forget to toast them first for the best flavor.
- These brownie ice cream sundaes are best with warmed brownies.
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