Copycat Braum’s Hot Fudge Brownie Sundae Recipe You Can Make

Copycat Braum’s Hot Fudge Brownie Sundae Recipe (Easy at Home!)

If you’ve ever pulled up to Braum’s and ordered their rich, gooey Hot Fudge Brownie Sundae, you know it’s not just dessert—it’s an experience. Warm brownie, cold ice cream, thick hot fudge, clouds of whipped cream… it hits every craving at once. Today I’m sharing a copycat Braum’s Hot Fudge Brownie Sundae recipe you can make in your own kitchen with simple ingredients and basic tools. No fancy equipment. No tricky steps. Just pure chocolatey comfort in a bowl. This version is inspired by Braum’s, but it’s made for home cooks—easy, flexible, and perfect for family dessert night or when that chocolate craving hits hard.

A Quick Look at Braum’s & Their Iconic Hot Fudge Brownie Sundae

Braum’s is a beloved regional chain in the central United States, especially in Oklahoma, Kansas, Texas, Arkansas, and Missouri. They’re known for:

• Creamy, slow-churned ice cream
• Old-fashioned burgers and fries
• That classic, small-town ice cream shop vibe

Their hot fudge brownie sundae is one of those desserts people drive out of their way for. Picture this:

• A warm, soft-on-the-inside, slightly chewy chocolate brownie
• Cool, velvety vanilla ice cream slowly melting over the top
• Thick, glossy hot fudge cascading down the sides
• Fluffy whipped cream piled high
• Crunchy nuts and a bright red cherry on top

Every bite is a contrast of hot and cold, creamy and chewy, rich and sweet. That’s what we’re going for here—those same textures and flavors, made at home. Note: “Braum’s” and their menu items are the property of their respective owners. This recipe is a homemade imitation and not the official restaurant recipe.

This homemade hot fudge brownie sundae is inspired by Braum’s—warm brownie, creamy vanilla ice cream, thick hot fudge, whipped cream, nuts, and a cherry on top

Copycat Braum’s Hot Fudge Brownie Sundae Recipe

This recipe has three main parts:

• The fudgy brownies
• The easy stovetop hot fudge sauce
• The sundae assembly

You can use store-bought brownie mix and jarred fudge if you’re in a rush, but if you have a little time, the homemade versions really take it up a notch.

Yield, Time, & Nutrition (Approximate)

• Servings: 8 sundaes
• Prep time: 20 minutes
• Bake time: 25–30 minutes
• Sauce cook time: 10 minutes
• Total time: About 1 hour (including cooling time for brownies)

Approximate Nutrition Per Sundae* (with 1 brownie square, 1 large scoop ice cream, fudge, whipped cream, and nuts):

• Calories: ~650
• Protein: ~9 g
• Carbohydrates: ~75 g
• Fat: ~35 g
• Saturated Fat: ~20 g
• Fiber: ~3 g
• Sugar: ~55 g

*These numbers are estimates and will vary depending on specific brands and serving sizes.

Ingredients

For the Fudgy Brownies

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 cup semisweet chocolate chips (optional but recommended for extra gooeyness)

For the Hot Fudge Sauce

• 1 cup heavy cream
• 1/2 cup unsalted butter (1 stick)
• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

For Assembly

• Vanilla ice cream (about 1/2 gallon for 8 servings)
• Whipped cream (canned or homemade)
• Chopped nuts (peanuts, walnuts, or pecans)
• Maraschino cherries

Step-by-Step Instructions

Step 1: Make the Fudgy Brownies

Food Safety Note: Always wash your hands before handling ingredients, and avoid eating raw batter because it contains raw eggs and flour.

1. Preheat the oven.
   Set your oven to 350°F. Grease a 9x13-inch baking pan, or line it with parchment paper for easy removal.
2. Melt the butter.
   In a medium saucepan over low heat, melt the butter. Once melted, remove from the heat and let it cool for 2–3 minutes so it’s warm but not hot.
3. Mix in the sugar, eggs, and vanilla.
   Whisk the sugar into the warm butter until combined.
   Add the eggs one at a time, whisking well after each addition. Stir in the vanilla. The mixture should look thick and glossy.
4. Combine dry ingredients.
   In a separate bowl, whisk together the flour, cocoa powder, and salt to break up any lumps.
5. Stir together.
   Gently fold the dry ingredients into the wet mixture with a spatula. Mix just until you no longer see streaks of flour—do not overmix or the brownies may turn cakey.
6. Add chocolate chips (optional).
   Fold in the chocolate chips for extra melty pockets of chocolate.
7. Bake.
   Pour the batter into the prepared pan and spread evenly.
   Bake at 350°F for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
8. Cool.
   Let the brownies cool in the pan on a wire rack for at least 20–30 minutes. They’ll firm up as they cool but stay fudgy in the center.

Step 2: Make the Thick Hot Fudge Sauce

This homemade hot fudge is silky, rich, and thick—very similar to what you’d get at an ice cream shop.

1. Heat the cream and butter.
   In a medium saucepan, combine the heavy cream and butter. Heat over medium heat until the butter melts and the mixture is hot and steaming, but not boiling.
2. Add chocolate and sugar.
   Turn the heat to low. Stir in the chocolate chips, sugar, and cocoa powder.
3. Stir until smooth.
   Cook over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth and slightly thickened, about 5–7 minutes. Don’t let it boil hard; gentle bubbles around the edges are okay.
4. Finish with vanilla and salt.
   Remove from heat. Stir in vanilla and a pinch of salt. The sauce will thicken more as it cools slightly.
5. Keep warm.
   Keep the sauce on the very lowest heat or transfer to a heatproof bowl and cover. If it thickens too much, whisk in a tablespoon of warm cream or milk at a time until pourable.

Food Safety Tip: Keep the hot fudge warm, not scorching. Use oven mitts when handling hot pans and never leave the stove unattended while the sauce is heating.

Step 3: Assemble Your Copycat Braum’s Hot Fudge Brownie Sundaes

Now the fun part—putting it all together.

1. Warm the brownies.
   Cut the cooled brownies into 8 squares. Warm each piece in the microwave for about 10–15 seconds until just warm and soft, but not hot.
2. Add ice cream.
   Place a warm brownie in a bowl or sundae glass. Top with one large scoop (or two!) of vanilla ice cream.
3. Drizzle with hot fudge.
   Spoon warm hot fudge sauce over the ice cream and brownie, letting it drip down the sides.
4. Top it off.
   Finish with:
   • Whipped cream
   • A sprinkle of chopped nuts
   • One bright maraschino cherry
5. Serve immediately.
   Enjoy right away so you get that perfect hot-and-cold contrast.

Shortcut & “Super Easy” Version

Short on time? You can still get a tasty homemade hot fudge brownie sundae without making everything from scratch.

• Use boxed brownie mix: Bake a 9x13 pan following the package directions. For a fudgier texture, slightly underbake by 2–3 minutes.
• Use jarred hot fudge: Warm store-bought hot fudge in the microwave in 15-second bursts, stirring between each, until smooth and pourable.
• Use store-bought whipped cream: Canned whipped cream works great and saves time.

If you have an air fryer, you can also reheat individual brownie squares at 300°F for 2–3 minutes to get that “freshly baked” warmth and slightly crisp edge.

Allergy-Friendly & Special Diet Swaps

You don’t have to miss out on a brownie sundae just because of allergies or dietary needs. Here are some common adjustments:

Gluten-Free Option

• Use a 1:1 gluten-free flour blend in place of the all-purpose flour in the brownies.
• Double-check cocoa powder, chocolate chips, and toppings to be sure they’re certified gluten-free.

Dairy-Free Option

• Use dairy-free butter (like plant-based sticks) in the brownies and hot fudge.
• Swap in full-fat canned coconut milk or other dairy-free cream alternative for the heavy cream in the sauce.
• Use dairy-free chocolate chips and dairy-free vanilla ice cream.
• Skip regular whipped cream and use coconut whipped topping instead.

Vegan Option

• Follow the dairy-free swaps above.
• Replace each egg in the brownie batter with:
  • 1 “flax egg” (1 Tbsp ground flaxseed + 3 Tbsp water, mixed and rested 5 minutes), or
  • Your favorite commercial egg replacer, following package directions.
• Use vegan ice cream and vegan whipped topping.

Nut-Free Option

• Leave off the nuts, or use seeds like pumpkin or sunflower seeds for crunch.
• Always check chocolate and ice cream labels for potential cross-contact if you have a severe allergy.

Make-Ahead Tips & Storage

Want to make dessert even easier on the day you serve it? Here’s how:

• Brownies: Bake up to 2 days ahead. Store tightly covered at room temperature. You can also freeze them for up to 2 months; just thaw at room temp and warm before serving.
• Hot fudge sauce: Store in an airtight container in the fridge for up to 1 week. Reheat gently in the microwave at 50% power in 20-second bursts, or in a saucepan over low heat, stirring often.
• Assembly: Wait until right before serving to add ice cream and hot fudge so you keep that hot-and-cold contrast.

Serve, Share, & Enjoy

This copycat Braum’s hot fudge brownie sundae is the kind of dessert that makes people stop talking for a moment after the first bite. The brownie is soft and fudgy, the ice cream is creamy and cool, and the hot fudge wraps everything in a thick, chocolatey hug. Have you tried the original sundae at Braum’s? How does this homemade version compare for you? Do you like extra nuts, no nuts, or maybe a drizzle of caramel on top too? I’d love to hear how you customize your sundaes:

• Leave a comment below with your tweaks and tips.
• Share this recipe with a friend who loves Braum’s or brownie sundaes as much as you do.

Save a Pinterest pin with a link to this recipe.

Important Disclaimers

This recipe is a copycat-style recipe created for home cooks. It is not the official Braum’s Hot Fudge Brownie Sundae recipe, and I have no inside knowledge of Braum’s proprietary formulas, processes, or ingredients. All restaurant names and related marks are trademarks of their respective owners and are used here for descriptive and educational purposes only.

Nutrition information provided is an estimate only and will vary based on specific ingredients and portion sizes used.

Simply Copycat Recipes is an Amazon Associate. We may earn a small commission from qualifying purchases made through links on our site, at no extra cost to you. This helps support the blog so we can keep sharing free recipes with you.