Hot Fudge Brownie Recipe

Prepare and Preheat

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving an overhang on two sides for easy removal; lightly grease the parchment.

Melt Chocolate and Butter

Combine the chopped dark chocolate and 3/4 cup (0.75 cup) unsalted butter in a heatproof bowl set over a pot of barely simmering water (double boiler) or melt gently in 20–30 second bursts in the microwave, stirring until smooth. Remove from heat and let cool 3–5 minutes.

Mix Wet Ingredients

Stir 1 cup granulated sugar into the slightly cooled chocolate mixture until incorporated. Add the 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.

Add Dry Ingredients and Nuts

Sift or whisk together 1/2 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, and 1/4 teaspoon fine salt. Fold the dry mixture into the chocolate batter just until no streaks of flour remain. Fold in 1/2 cup chopped toasted pecans.

Bake

Scrape the batter into the prepared 8x8 pan, smoothing the top. Bake in the preheated oven 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake—center should be gooey). Rotate the pan halfway through baking for even heat.

Cool

Remove from oven and cool in the pan on a wire rack for 15–20 minutes. Use the parchment overhang to lift the brownie out and transfer to a cutting board. Cut into 4 generous squares while still slightly warm.

Warm the Dairy and Cocoa

In a small saucepan over medium-low heat, combine 1/2 cup heavy cream, 1/4 cup whole milk, 1 tablespoon unsweetened cocoa powder, 2 tablespoons granulated sugar, and 2 tablespoons light corn syrup. Whisk gently and warm until small bubbles appear at the edge and the mixture is steaming — do not boil.

Add Chocolate and Finish

Remove the pan from the heat and add 4 ounces finely chopped dark chocolate and 1 tablespoon unsalted butter. Let sit 1 minute, then whisk until smooth and glossy. Stir in 1/8 teaspoon fine salt and 1/2 teaspoon vanilla extract. If sauce is too thick, whisk in up to 1 tablespoon warm milk to reach desired pouring consistency. Keep warm over the lowest heat or in a thermos.

Plate the Brownie

Place a warm brownie square on each serving plate.

Add Ice Cream

Top each warm brownie with 1 generous scoop of vanilla bean ice cream (about 1 scoop per serving).

Drizzle Hot Fudge

Spoon or drizzle 2–3 tablespoons of warm hot fudge sauce over the ice cream and brownie so it runs down the sides for a gooey effect. Use more or less to taste.

Finish with Whipped Cream and Pecans

Add a dollop of whipped cream (about 2 tablespoons) beside or on top of the ice cream, sprinkle with 2 tablespoons extra chopped pecans, and garnish with mint leaves if using.

Serve Immediately

Serve the Hot Fudge Brownie immediately while the brownie is warm and the hot fudge is pourable.