Chocolate Brownie Hot Fudge (Printable Version)
Rich chocolate brownie paired with creamy vanilla ice cream and a smooth hot fudge topping.
# 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)
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a mixing bowl, whisk together melted butter and sugar until combined. Add eggs and vanilla extract, whisk until smooth.
03 - Sift in flour, cocoa powder, and salt. Fold gently until just combined.
04 - Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely, then cut into 6 squares.
05 - In a small saucepan over medium heat, combine heavy cream, chopped chocolate, butter, and sugar. Stir continuously until the chocolate and butter melt and the mixture is smooth, about 3 to 4 minutes. Remove from heat, then stir in vanilla extract and a pinch of salt.
06 - Place a brownie square in a dessert bowl. Top with a generous scoop of vanilla ice cream. Drizzle with hot fudge sauce. Garnish with whipped cream, nuts, and a maraschino cherry if desired. Serve immediately.
# Tips from hearthlykitchen:
01 -
- The brownies stay chewy in the middle while the sauce stays warm enough to melt the ice cream just slightly.
- You can make everything ahead and assemble in minutes, which means less stress when guests arrive.
- It tastes like you spent hours in the kitchen when you really only spent an hour.
02 -
- Don't overbake the brownies—they continue to cook from residual heat after you pull them out, so they'll firm up as they cool.
- The hot fudge sauce will thicken as it cools, but you can gently reheat it before serving without worrying about it breaking like some sauces do.
03 -
- Chop the chocolate for the fudge sauce into small, even pieces so it melts uniformly without any grainy texture in your finished sauce.
- You can make both the brownies and the fudge sauce a day ahead and refrigerate them separately; just gently reheat the sauce before serving.