Hot Fudge Brownie Recipe

Prep and melt chocolate

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper or grease and flour it. Place 1/2 cup butter and 4 oz chopped bittersweet chocolate in a heatproof bowl set over a simmering pot of water (double boiler) or microwave in 20- to 30-second bursts, stirring between, until fully melted and smooth. Let cool 3–5 minutes.

Mix wet ingredients

Whisk the cooled chocolate mixture with 1 cup granulated sugar until combined. Add 2 large eggs, one at a time, whisking until smooth and incorporated. Stir in 1 teaspoon vanilla extract.

Add dry ingredients

Sift together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon kosher salt into the chocolate mixture. Fold gently with a spatula just until no streaks of flour remain. If using, fold in 1/2 cup chopped walnuts or pecans.

Bake

Scrape the batter into the prepared 8x8 pan and smooth the top. Bake in the preheated oven for 20–25 minutes for fudgy brownies (test by inserting a toothpick — a few moist crumbs are fine). For a slightly more set center, bake up to 28–30 minutes. Remove from oven and let cool in the pan on a wire rack for 10 minutes, then lift out and cool slightly while you make the hot fudge (serve warm brownies).

Combine and heat

In a small saucepan over medium heat, combine 1/2 cup heavy cream, 2 tablespoons light corn syrup, 2 tablespoons unsalted butter, 3 tablespoons packed brown sugar, and 2 tablespoons unsweetened cocoa powder. Whisk constantly until the butter melts and the mixture comes to a gentle simmer, about 3–4 minutes.

Add chocolate and finish

Remove the pan from heat and immediately whisk in 2 oz chopped bittersweet chocolate until smooth. Stir in 1/8 teaspoon kosher salt and 1/2 teaspoon vanilla extract. Taste and adjust sweetness or salt if desired. Keep warm over the lowest heat or transfer to a heatproof container; the sauce will thicken as it cools but remains pourable when warm.

If the brownies have cooled completely, warm individual brownie squares in a microwave for 10–15 seconds or in a 350°F oven for 5 minutes to serve hot. Place a warm brownie on a plate, top with a scoop of vanilla ice cream, and generously spoon hot fudge sauce over the ice cream and brownie. Finish with a light pinch of sea salt flakes if using.

Notes on storage: Store leftover hot fudge in an airtight container in the refrigerator for up to 2 weeks; reheat gently in a microwave or on the stovetop with a splash of cream to loosen. Brownies keep in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days.