Braum’s Hot Fudge Brownie Sundae

I’ll be honest with you—this is one of those desserts I can never say no to. Every time I make a Braum’s Hot Fudge Brownie Sundae at home, I feel like I’m treating myself to something over-the-top without actually having to leave my kitchen. It’s warm, cold, gooey, fudgy, creamy… all the good things happening at once. And once you make it yourself, you’ll realize just how easy it is to recreate that iconic Braum’s magic in your own bowl.

What This Recipe Is All About

This sundae is built on two things: a warm, soft brownie and a generous scoop (or two—let’s be real) of vanilla ice cream. Then comes the good part: hot fudge cascading down the sides, toasted pecans for a little crunch, and fluffy whipped cream that melts the second it meets the warm brownie. It hits every texture and flavor note you’d want in a dessert.

Why This Recipe Feels Special

It’s nostalgic. It’s indulgent. And it feels like a dessert you eat slowly, not because you want to, but because you’re trying to make the moment last. I also love that you can customize it endlessly. Some days I go extra fudgy, some days I pile on fruit, and sometimes I just stick to the classic combo because it’s already perfect.

Why You’ll Love This Recipe

• The warm brownie and cold ice cream create that dreamy contrast.
• It takes almost no effort, but looks like you spent time making something fancy.
• You can use store-bought brownies or make your own—your choice.
• Everyone at the table can build their own version.
• It’s a crowd-pleaser for birthdays, weekends, or “I just need something sweet right now” moments.

Tools You’ll Need

• Small saucepan – For melting the hot fudge so it’s silky and pourable.
• Baking dish (8×8 in / 20×20 cm) – If you’re making homemade brownies.
• Rubber spatula – Helps scrape every bit of chocolate and batter.
• Scoop or large spoon – To get those perfect, round ice cream scoops.
• Microwave-safe bowl – In case you prefer heating the fudge quickly.

Ingredients (US + Metric)

For the Brownie Layer

• 1 batch brownies (homemade or store-bought)
• If baking:
  • 1/2 cup (113 g) unsalted butter
  • 1 cup (200 g) sugar
  • 2 large eggs
  • 1/3 cup (40 g) cocoa powder
  • 1/2 cup (63 g) all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the Sundae

• 2–3 scoops vanilla ice cream
• 1/2 cup (120 ml) hot fudge sauce
• Whipped cream
• Chopped pecans or walnuts (optional)
• Maraschino cherry (optional but iconic)

How to Make the Braum’s Hot Fudge Brownie Sundae

1. Preheat and Prepare the Brownies

If you’re making brownies from scratch, preheat your oven to 350°F (175°C). Melt the butter, mix in the sugar, then whisk in the eggs and vanilla. Add the cocoa powder, flour, and salt. Stir until smooth. Pour into an 8×8 pan and bake 20–25 minutes.

If using store-bought brownies, skip happily to step 2.

2. Warm the Brownie

Cut a square of brownie and warm it in the microwave for about 10–15 seconds. You want it soft and warm, not piping hot.

3. Heat the Hot Fudge

In a small saucepan over low heat, gently warm the hot fudge until it becomes glossy and pourable. You can also microwave it in 10-second bursts, stirring in between. Don’t overheat—it burns quickly.

4. Build Your Sundae

Place the brownie at the bottom of your bowl. Add your scoops of vanilla ice cream on top. Let them sink in a little; it’s part of the charm.

5. Add the Fudge

Pour the warm fudge over the ice cream. I always go slow here because watching the fudge drip over everything might be the best part of the whole process.

6. Top It Off

Finish with whipped cream, nuts, and a cherry. Even if you don’t normally add a cherry, try it once—it gives the sundae that perfect classic touch.

Serving Ideas

• Add fresh strawberries or sliced bananas for a fruity twist.
• Crush Oreo cookies on top for a cookies-and-cream version.
• Drizzle caramel along with the fudge for a double-sauce sundae.
• Use chocolate ice cream if you want full chocolate overload.

Variations and Customizations

• Salted version: Sprinkle flaky sea salt over the fudge.
• Peanut butter lover’s version: Melt peanut butter and swirl it on top.
• Mocha version: Add a small shot of hot espresso over the brownie (tastes like affogato meets sundae).
• Gluten-free: Use gluten-free brownies and you’re good to go.

Storage and Make-Ahead Tips

• Brownies: Store baked brownies in an airtight container for 3–4 days. You can also freeze them for up to 2 months.
• Hot fudge: Store in a jar in the fridge for up to 2 weeks. Just reheat gently before using.
• Ice cream: You already know—keep it frozen until assembly.
• Make-ahead: Bake brownies the night before to make sundae assembly super fast.

Pro Tips and Mistakes to Avoid

• Warm the brownie only slightly; too hot and it melts the ice cream instantly.
• Don’t overheat the fudge—it becomes grainy fast.
• Let the ice cream soften for 2 minutes before scooping; it makes round scoops so much easier.
• If using nuts, toast them briefly. It amplifies flavor way more than you’d expect.
• Layer the fudge instead of dumping it all on top—you get pockets of chocolate in every bite.

Recipe Details

Yield: 1–2 servings

Prep time: 10 minutes

Cook time: 20–25 minutes (if making brownies)

Total time: 10–35 minutes

Nutrition (per serving, approximate)

• Calories: 520
• Fat: 26 g
• Carbs: 65 g
• Protein: 6 g
• Sugar: 52 g

If you make this Braum’s Hot Fudge Brownie Sundae at home, I hope it brings you the same joy it brings me every time. It’s simple, fun, and honestly a little therapeutic to put together. Feel free to tweak it, play with toppings, and make it yours. And if you try it, I’d love to hear how it turned out or what you added to make it special.