In honor of our snow week, I whipped up a super decadent dessert to share with you all! A little something to warm your soul during these frigid times. These Brownie Sundaes with Salted Caramel Whipped Cream and Homemade Hot Fudge are ready in no time and are the perfect winter weather treat.
Start off by baking some brownies. Homemade or from a boxed mix – it’s up to you! I don’t really care where my brownies originate. I love them so much, I’ll eat them regardless. I went with a boxed mix this time to expedite the process. Ghirardelli Double Chocolate, to be exact.
While the brownies are baking, start making the salted caramel whipped cream. Don’t be intimidated by the name! This step isn’t difficult; it just requires a little bit of patience, which I tend to lack. Just watch your sugar/water mixture closely while it’s cooking so that it doesn’t burn. Also, be sure that your whipping cream is at room temperature before you begin. If not, your caramel will harden. If this happens, do not panic. Just continue to cook and stir the caramel and whipping cream together until the caramel has melted. Cool the whipping cream mixture and keep it in the fridge until you are ready to whip.
Whip the cream in a chilled metal stand mixer bowl (or a glass bowl if using a hand mixer) until cream has thickened and holds its shape when you lift the whisk out of the bowl. At this point, you can either throw the whipped cream into a Ziploc bag to use for piping, or, if you would rather spoon the whipped cream onto your dish, you can transfer it to a storage container. Keep refrigerated until plating time.
It’s time for the best part – the homemade hot fudge! This was my first time making homemade hot fudge and it was the start of a beautiful friendship. The homemade version is so so so much better than the store bought version and comes together in no time. Simply add the chocolate, sugar, syrup, whipping cream, and salt to a saucepan and cook while whisking until well combined and thickened. Remove from the heat and stir in vanilla and butter. I stored my leftover hot fudge in a glass mason jar in the fridge and microwaved the opened jar to reheat as needed (I have a tiny bit left that I plan to have with some strawberries later on this evening – can’t wait!).
Build your brownie sundaes by topping brownies with salted caramel whipped cream and a few drizzles of hot fudge. I promise you won’t regret whipping these up!
P.S. This is also the perfect make-ahead dessert. Each component can be made a day or two in advance and stored in the fridge. If making the brownies ahead of time, do not slice them until you are ready to serve to prevent them from drying out. Wrap brownies tightly in saran wrap and keep refrigerated. For the whipped cream, you can either store the whipping cream mixture in the fridge and whip right before serving, or you can go ahead and whip the cream in advance. If you whip the cream in advance, I would advise giving it a very gentle stir before serving to ensure that it isn’t runny.
- 1 box brownie mix + ingredients called for on box (or your favorite homemade version!)
- ¼ cup sugar
- 1 Tablespoon water
- scant ½ teaspoon salt
- 1 cup heavy whipping cream, at room temperature
- 3oz semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
- ¼ cup light corn syrup
- 2 Tablespoons brown sugar
- 2 Tablespoons unsweetened cocoa powder
- pinch of salt
- 1-1/2 Tablespoons butter
- 1 teaspoon vanilla
- Prepare brownie mix according to package directions. Cool completely and then slice into squares. (Wait to slice until just before serving if making ahead of time.)
- Add ice to a large, wide bowl then place a smaller bowl on top of the ice. Set aside.
- Add sugar, water, and salt to a small saucepan then stir gently to combine and turn heat to medium. Cook without stirring until mixture turns caramel brown, 4-5 minutes (watch closely as mixture can burn quickly shortly after turning caramel brown,) then remove from heat.
- Slowly stream in heavy whipping cream, and stir to combine. If any caramel hardens, continue to cook and stir until it re-melts.
- Pour mixture into bowl set atop ice then chill completely, stirring occasionally.
- When you are ready to whip, place the metal bowl of a stand mixer (or a large glass bowl if using a hand-held mixer) into the freezer for 10 minutes to chill. Add the salted caramel cream to bowl and fit mixer with whipping attachment. Whip on low speed for 30 seconds then increase speed and whip until cream is thick and holds its shape, 1-2 minutes. Scoop into a large Ziplock bag then refrigerate until ready to assemble desserts.
- Add chocolate chips, heavy whipping cream, corn syrup, brown sugar, cocoa powder, and salt to a medium-sized saucepan over medium-high heat then whisk constantly until bubbling.
- Turn heat down to medium-low then continue cooking while whisking for 3 minutes, being careful of spatters.
- Remove pan from heat then stir in butter and vanilla.
- Cool hot fudge slightly before using or transferring to another container.
- Store hot fudge in glass mason jar in fridge.
- Layer brownies at bottom of serving dish. Snip the end off the Ziplock bag containing Salted Caramel Whipped Cream and pipe on top of brownies. Drizzle hot fudge on top and serve.