Notes
Ingredients
For the brownies:
- 3/4 cup (170g) unsalted butter
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2/3 cup (60g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (95g) all-purpose flour
- 3/4 cup (130g) semisweet chocolate chips
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) whole milk
- 6 tablespoons (85g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1/3 cup (30g) unsweetened cocoa powder
- 4 oz (115g) semisweet or bittersweet chocolate, chopped
- Pinch of salt
- 1 teaspoon vanilla extract
- Vanilla ice cream
- Whipped cream, chopped nuts, and maraschino cherries, for topping
- Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment paper.
- Whisk eggs, cocoa powder, salt, baking powder, and vanilla in a large bowl until smooth.
- Melt butter in a saucepan, stir in sugar, and heat until hot and glossy but not bubbling.
- Combine the hot butter-sugar mixture with the egg-cocoa mixture, stirring until smooth. Fold in flour and chocolate chips.
- Pour into the pan and bake 28 to 32 minutes, until a toothpick comes out with a few moist crumbs. Cool at least 30 minutes, then cut into squares.
- For the hot fudge sauce, whisk cream, milk, butter, both sugars, and cocoa powder in a saucepan over medium heat until smooth and hot, about 3 to 4 minutes.
- Simmer 1 to 2 minutes, stirring constantly, until slightly thickened.
- Remove from heat, stir in chopped chocolate and salt until smooth, then stir in vanilla.
- To assemble, let a brownie square cool 5 minutes if fresh, then top with ice cream, warm hot fudge sauce, whipped cream, nuts, and a cherry. Serve immediately.