Hot Fudge Sundae Recipe

Prepare batter

Preheat oven to 350°F (180°C). In a small mixing bowl, melt 2 tbsp unsalted butter (microwave in 15–20 second bursts). Stir in 1 tbsp granulated sugar and 1 tbsp light brown sugar until dissolved. Whisk in 1 large egg until smooth, then add 1 tsp vanilla extract. Sift or whisk together 3 tbsp all-purpose flour, 1 tsp unsweetened cocoa powder and a pinch of salt; fold dry ingredients into wet until just combined. Stir in 2 tbsp chopped dark chocolate or chips.

Bake

Butter or spray a small ramekin (6–8 oz) and pour batter in. Bake 14–18 minutes until edges are set and a toothpick comes out with a few moist crumbs. For a gooey center, err on the shorter time. Remove from oven and let rest 2 minutes, then invert onto a plate or keep in ramekin and serve warm.

While the brownie bakes, make the hot fudge. Chop 100 g Callebaut or high-quality dark chocolate and place in a heatproof bowl. In a small saucepan, combine 120 ml heavy cream and 1 tbsp light corn syrup; heat just to a simmer over medium heat (do not boil). Pour hot cream over the chocolate and let sit 30 seconds to melt. Gently whisk from center outward until smooth and glossy. Stir in 1 tbsp unsalted butter and a pinch of fine sea salt until incorporated. Keep warm over a very low bain-marie or transfer to a small insulated container.

Toast pecans

In a small skillet over medium heat, melt 1 tsp unsalted butter. Add 3 tbsp pecan halves and 1 tsp granulated sugar. Toast, stirring frequently, 2–4 minutes until fragrant and beginning to brown. Remove to a plate to cool slightly.

Whip cream

Chill a small bowl and whisk or handheld beaters briefly. Pour 60 ml heavy cream into the bowl with 1 tsp confectioners' sugar and 1 tsp vanilla extract. Whisk to soft peaks (about 1–2 minutes by hand or 30–45 seconds with electric). Keep chilled until assembly.

Assemble sundae

Place the warm brownie (in ramekin or on plate) in a shallow dessert bowl. If ramekin was used, spoon out or leave it and top directly. Add 2 scoops of Pecan Jacks® vanilla bean ice cream beside or on top of the brownie. Spoon 3–4 generous tablespoons of the warm Callebaut hot fudge over the ice cream and brownie so it cascades. Add a dollop (about 2 tbsp) of fresh whipped cream. Scatter the toasted pecans over the top and finish with a light pinch of flaky sea salt if desired. Serve immediately so hot fudge and brownie contrast with cold ice cream.