Chocolate Brownie Hot Fudge (Printable Version)
Rich chocolate brownies paired with creamy vanilla ice cream and warm fudge sauce for a luxurious treat.
# Ingredient List:
→ Brownies
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/2 cup all-purpose flour
06 - 1/3 cup unsweetened cocoa powder
07 - 1/4 teaspoon salt
→ Hot Fudge Sauce
08 - 1/2 cup heavy cream
09 - 1/2 cup dark chocolate, chopped
10 - 1/4 cup unsalted butter
11 - 1/4 cup granulated sugar
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Assembly
14 - About 6 cups vanilla ice cream
15 - Whipped cream for garnish (optional)
16 - Chopped toasted nuts for garnish (optional)
17 - Maraschino cherries for garnish (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a bowl, whisk melted butter with sugar until combined. Add eggs and vanilla, whisking until smooth.
03 - Sift together flour, cocoa powder, and salt. Fold into the wet mixture gently until just combined.
04 - Pour batter into the prepared pan, smooth the surface, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool completely, then cut into 6 squares.
05 - Combine heavy cream, chopped chocolate, butter, and sugar in a saucepan over medium heat. Stir continuously until smooth and melted, about 3 to 4 minutes. Remove from heat and stir in vanilla and a pinch of salt.
06 - Place a brownie square in a dessert bowl. Top with a scoop of vanilla ice cream. Drizzle hot fudge sauce over the top. Garnish with whipped cream, nuts, and a cherry if desired. Serve immediately.
# Expert Tips:
01 -
- The brownies stay chewy in the center while the hot fudge melts them into pure decadence the second it hits.
- Everything can be made ahead except assembly, so you're never stressed when guests arrive.
- One bite tastes like someone who actually knows what they're doing made it, even if this is your first time.
02 -
- Remove brownies from the oven when they still look slightly underdone in the very center; they set up as they cool and stay chewy instead of turning dense.
- Hot fudge sauce must stay warm until the moment you serve it, so make it while brownies cool, then reheat gently if needed just before assembly.
- Vanilla ice cream needs time to soften slightly at room temperature (about five minutes) before scooping, or you'll fight with it and end up frustrated.
03 -
- Brown butter brings even deeper flavor to both the brownies and the fudge sauce if you're willing to spend an extra five minutes listening to it sizzle and watching for the first whisper of nutty aroma.
- A pinch of espresso powder in the brownie batter intensifies chocolate flavor without making anything taste like coffee, and most people won't even realize it's there.