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Dark Chocolate Hot Fudge Sundae Brownie

This rich, decadent Dark Chocolate Hot Fudge Sundae Brownie is perfect for your Valentine’s Day love – topped with an amazing Ghirardelli 60% Cacao Bittersweet Chocolate Hot Fudge Sauce.
Course: Desserts
Author: Kristi


Dark Chocolate Fudge Sauce

  • 1 10-ounce bag Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1 12-ounce can evaporated milk
  • 1/2 cup granulated sugar
  • 1/4 cup real butter unsalted
  • 2 teaspoons vanilla bean paste**
  • 1/2 teaspoon salt


  • 1 20 ounce box Ghirardelli Chocolate Dark Chocolate Brownie Mix
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 1 egg
  • cooking spray

Ice Cream

  • any vanilla ice cream


  • whipped cream
  • maraschino cherries
  • mint leaves


Hot Fudge Sauce

  • Add chocolate chips, evaporated milk and sugar to a medium-size sauce pan and heat over medium heat until sugar is dissolved and chocolate is melted. Do not let boil, but it will simmer at the edges of the pan.
  • Immediately remove from heat when hot, add butter, vanilla bean paste and salt. Stir until thoroughly melted and blended. Set aside.

Brownie (**See Note**)

  • Preheat oven to 325 degrees F.
  • Spray a 13" x 9" x 2" glass baking dish generously with cooking spray.
  • In a medium-size bowl, add water, vegetable oil and egg and whisk until thoroughly blended. Add dry ingredients from Ghirardelli Chocolate Dark Chocolate Brownie Mix and blend until mixed well.
  • Pour evenly into the prepared glass baking dish.
  • Bake at 325 degrees F for 25-45 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven, set aside and let cool to room temperature.


  • Cut brownies into serving size squares and place one brownie on a serving plate. Top with ice cream, then another brownie.
  • Pour hot fudge sauce over the brownies and top with whipped cream, a maraschino cherry and decorate with mint leaves.
  • Serve!


**Please note that we do NOT want to follow the brownie mix baking instructions for this recipe! If you are just making the brownies to eat, that's ok :-) but to make this dessert, we want the brownies thinner than what the packaged box calls for, which is why I recommend using a 13"x9"x2" baking dish instead of the standard 8"x8"!
Also, be sure to use Vanilla Bean Paste for superior quality!!!