Description

Indulge in a decadent Brownie Hot Fudge Sundae featuring rich chocolate cherry brownies topped with creamy chocolate chip ice cream and a luscious homemade red wine hot fudge sauce. Garnished with whipped cream, chopped amaretto cherries, toasted almonds, and flaky sea salt, this dessert offers a perfect balance of sweetness, texture, and depth of flavor for an unforgettable treat.

Ingredients

Scale

Red Wine Hot Fudge Sauce

3/4 cup Red Wine
3/4 cup Heavy Cream
2 tablespoons Corn Syrup (or tapioca syrup)
1/2 cup Brown Sugar (light or dark)
1/4 cup Butter
12 oz Bittersweet Chocolate (chopped finely or chips)
2 tablespoons Amaretto Cherry Juice (optional)
1 teaspoon Vanilla Extract
1 teaspoon Kosher Salt

Sundae Assembly

12 Chocolate Cherry Brownies
12 scoops Chocolate Chocolate Chip Ice Cream
2 cups Whipped Cream (lightly sweetened)
1/2 cup Amaretto Cherries (roughly chopped)
1/2 cup Sliced Almonds (lightly toasted)
Flaky Sea Salt (e.g., Maldon), for garnish

Instructions

Make Red Wine Hot Fudge Sauce: In a heavy-bottomed saucepan, whisk together red wine, heavy cream, corn syrup, and brown sugar. Warm over medium-low heat until the sugar dissolves and the mixture begins to simmer gently.
Add Butter: Stir in butter and whisk constantly until it has completely melted into the mixture. Remove the pan from heat.
Melt Chocolate: Add chopped bittersweet chocolate, amaretto cherry juice (if using), vanilla extract, and kosher salt to the warm mixture. Let it sit undisturbed for 2 minutes to allow the chocolate to melt, then whisk thoroughly until smooth and uniform.
Cool and Store Sauce: Pour the hot fudge sauce evenly into two pint-sized mason jars. Let it cool for at least 1 hour to thicken before serving. Store in the refrigerator for up to 2 months or freeze for up to 6 months. When ready to use, heat in 30-second intervals in the microwave, stirring between each, until desired consistency is reached.
Assemble the Sundaes: Place one chocolate cherry brownie on each of 12 serving plates. Top each brownie with a scoop of chocolate chocolate chip ice cream. Drizzle generously with the homemade red wine hot fudge sauce.
Garnish and Serve: Add a generous dollop of lightly sweetened whipped cream atop the ice cream. Sprinkle with chopped amaretto cherries and toasted sliced almonds. Finish with a few pinches of flaky sea salt for a delightful contrast. Serve immediately and enjoy!

Notes

To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden and fragrant.
The amaretto cherry juice adds a lovely depth of flavor but can be omitted if unavailable.
Use good-quality bittersweet chocolate for a richer fudge sauce.
For a dairy-free variation, substitute heavy cream and butter with coconut cream and plant-based butter, and ensure brownies and ice cream are dairy-free.
Flaky sea salt is essential for the finishing touch to balance the sweetness and enhance flavors.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop (for fudge sauce), no-bake assembly
Cuisine: American

Nutrition

Serving Size: 1 sundae (including brownie, ice cream, fudge sauce, and toppings)
Calories: 620 kcal
Sugar: 45 g
Sodium: 180 mg
Fat: 38 g
Saturated Fat: 22 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 64 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 90 mg

Keywords: Brownie Sundae, Hot Fudge Sauce, Chocolate Cherry Brownies, Red Wine Fudge, Chocolate Ice Cream Dessert, Decadent Sundae