Brownie Hot Fudge Sundae
This easy dessert is made using just a handful of pantry staples—cake mix brownies, no-cook ice cream, and a dreamy fudge sauce. Red Wine Hot Fudge adapted from Food Network.
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
Nutrition facts include half of the hot fudge—which is kind of a lot. You'll have at least 1 pint of hot fudge leftover when you're done. It makes for a great hostess gift!
Expert Tips:
- 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.
Nutrition
Calories: 501kcalCarbohydrates: 65gProtein: 8gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 43mgSodium: 279mgPotassium: 273mgFiber: 2gSugar: 48gVitamin A: 643IUVitamin C: 1mgCalcium: 160mgIron: 3mg
Tried this recipe?Let us know how it was!