Hot Fudge Brownie Sundae
Start with a tried and true boxed brownie mix--one that your family or friends love. Follow the instructions on the box. Making them ahead of time and allowing them to cool will create just the right chewy consistency to become the basis for the sundae. Of course, this recipe doesn’t exclude making your own homemade brownies if you favor them.
Once the brownies have cooled sufficiently, create your warm fudgy sauce. Mix together 1/3 cup cocoa with 1 cup sugar and stir until well blended in a small to medium-sized saucepan. Add ¼ cup milk, stir until the dry ingredients are liquid and cook over high heat, continuing to stir, until boiling. Lower heat to medium, add 1 stick (8 tablespoons) of butter and 1 teaspoon of vanilla extract and stir continuously, allowing the mixture to boil for 1 minute. Remove the sauce pan from the heat.
While the liquid fudge mixture is cooling slightly, place 1 cup of cold heavy whipping cream into a chilled metal or glass mixing bowl. Add 1 tablespoon of sugar and 1 tablespoon of Kahlua liqueur to flavor. Blend with an electric mixer on high until the whipped cream begins to forms stiff peaks when the mixer is turned off and lifted up. Do not overbeat as the cream may become too thick.
Building the Sundae
Cut the brownies into individual miniature squares and drop three or four into each of the four to six individual dessert or large wine glasses. Top with a small scoop of good quality vanilla ice cream. Many people prefer the taste of the natural vanilla ice creams over the artificially-flavored ones. Place another layer of the small brownie squares to cover the ice cream. Pour a layer of the hot fudge sauce over the top until a small amount puddles around the bottom layer of brownies. Add another small scoop of ice cream and another layer of brownies. Pour more sauce and top with your flavored whipped cream. Perch a single cherry at the peak of the whipped topping. Serve while the fudge sauce is still warm.