Description
This rich and indulgent Hot Fudge Brownie recipe combines a moist, chocolatey brownie base with a luscious homemade hot fudge sauce. Perfectly baked and generously topped with warm fudge, these brownies are served best with vanilla ice cream and a maraschino cherry garnish for an irresistible dessert experience.
Ingredients
Brownie Batter
- 3/4 cup salted butter
- 1/4 cup canola oil (or vegetable oil)
- 4 oz. milk chocolate, chopped
- 4 oz. dark chocolate, chopped
- 3 tbsp unsweetened cocoa powder
- 2 cups granulated sugar
- 4 eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup walnuts, chopped (optional)
Hot Fudge Sauce
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/3 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup chocolate chips, divided
- 1 1/2 tablespoons butter
- 1 teaspoon vanilla extract
To Serve
- Vanilla ice cream
- Maraschino cherries (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F. Line a 9 x 13 inch baking pan with nonstick cooking spray and parchment paper to prevent sticking, then set it aside.
- Melt Chocolate Mixture: In a large pot over medium-low heat, combine the butter, canola oil, chopped milk chocolate, chopped dark chocolate, and cocoa powder. Stir continuously until everything is fully melted and the mixture is smooth, then remove from heat.
- Mix Batter: Add sugar and vanilla extract to the melted chocolate mixture. Incorporate eggs one at a time, stirring vigorously after each until the batter becomes thick and smooth without a gritty texture. Gently fold in the baking powder, salt, and flour just until combined, taking care not to overmix.
- Add Chocolate Chips and Nuts: Fold in the semi-sweet chocolate chips and chopped walnuts if using. Pour the batter evenly into the prepared pan and smooth the surface.
- Bake Brownies: Bake in the preheated oven for 30 to 35 minutes. After baking, allow the brownies to cool for 5 to 10 minutes before proceeding.
- Prepare Hot Fudge Sauce: While the brownies bake, in a small saucepan, mix the heavy cream, light corn syrup, brown sugar, cocoa powder, salt, and half of the chocolate chips. Heat over medium, stirring frequently until it reaches a boil. Lower heat and simmer gently for 5 minutes. Remove from heat and whisk in the remaining chocolate chips, butter, and vanilla extract until smooth.
- Apply Hot Fudge: Once the brownies have cooled 5 to 10 minutes, poke holes gently into them, then drizzle about 3/4 cup of the prepared hot fudge sauce evenly over the top. Spread gently to saturate the brownies uniformly. Let sit another 10 minutes to soak.
- Serve: Cut the brownies into 12 squares. Serve warm with scoops of vanilla ice cream and garnish each serving with a maraschino cherry for a perfect finishing touch.
Notes
- Do not overmix the batter once the flour is added to keep the brownies tender and fudgy.
- Walnuts are optional, but they add a pleasant crunch; pecans can be substituted.
- For more intense chocolate flavor, use higher quality chocolates and cocoa powder.
- The hot fudge sauce can be made ahead and reheated gently before drizzling.
- Ensure the brownies have cooled slightly before adding hot fudge to allow better absorption.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
