Hot Fudge Brownie Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Lightly butter an 8x8-inch (20x20 cm) baking pan and line with parchment paper leaving an overhang to lift the brownies out.

Melt butter and chocolate together: In a heatproof bowl set over a pan of simmering water (double boiler) or in 30-second bursts in the microwave, melt 3/4 cup (6 oz) butter and 6 oz chopped bittersweet chocolate until smooth. Stir and set aside to cool slightly.

Whisk sugar and eggs: In a large bowl, whisk 1 1/2 cups granulated sugar and 3 large eggs until combined and slightly thickened (about 1–2 minutes by hand or 30 seconds with a mixer). Stir in 1 teaspoon vanilla extract.

Combine chocolate and eggs: Pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture and fold together until uniform.

Fold in dry ingredients: Sift (or whisk) together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon salt. Gently fold the dry ingredients into the chocolate batter just until no streaks of flour remain. If using, fold in 1/2 cup chopped nuts.

Bake: Spread batter evenly into the prepared 8x8 pan. Bake in the preheated 350°F oven for 22–28 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).

Cool: Let the brownies cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the brownies out and transfer to a cutting board. Cut into 4 large squares (or 8 smaller servings if preferred).

Combine liquids and dry: In a small saucepan over medium heat, whisk together 1/2 cup heavy cream, 1/4 cup whole milk, 1/4 cup granulated sugar, 2 tablespoons light corn syrup, 2 tablespoons unsalted butter, and 2 tablespoons unsweetened cocoa powder until smooth.

Simmer gently: Bring the mixture to a gentle simmer, stirring frequently so it does not scorch. Simmer for 1–2 minutes until sugar has dissolved and mixture is hot but not boiling hard.

Add chocolate and finish: Remove from heat and add 3 oz finely chopped bittersweet or semisweet chocolate. Let sit 1 minute, then whisk until smooth and glossy. Stir in 1/2 teaspoon vanilla extract and a pinch of salt. If sauce is too thick, whisk in a tablespoon of milk; if too thin, return to low heat for 30–60 seconds more. Keep warm.

Plate brownies: Place one warm (or room-temperature) brownie square on each serving plate.

Add ice cream: Top each brownie with 1 scoop of vanilla ice cream (use 1–2 scoops per plate depending on size; recipe quantity assumes 4 scoops).

Sauce and finish: Spoon 2–3 tablespoons of hot fudge sauce over the ice cream and brownie. Add a dollop of whipped cream (about 2 tablespoons or to taste) and sprinkle with 1 teaspoon chocolate shavings or a dusting of cocoa powder.

Serve immediately: Serve right away while the sauce is warm and ice cream is still firm for the best contrast of textures and temperatures.