I meant to get this post out in time for Valentine’s Day. Obviously, that didn’t happen so I am using Fat Tuesday as an occasion to post about my favorite brownies and fudge sauce and my favorite way to use them. Sometimes you want something indulgent without having to exert a lot of effort. Enter the brownie sundae. Who can resist a dense, moist brownie topped with ice-cream and a rich, chocolatey fudge sauce? Who would want to?
These brownies require just slightly more effort than making brownies from a boxed mix and are infinitely better. I love them because they have just the right texture. I can be picky when it comes to brownies. I don’t want something too cakey – I want something chewy and slightly fudgy but still have a crumb. This recipe hits the mark for me. I have tried several other recipes and I keep coming back to this one. And the fudge sauce? It couldn’t be easier – three ingredients, four minutes in the microwave, stir and you’re done.
Feel free to go crazy with other toppings in these sundaes like sprinkles, whipped cream, strawberries, crumbled Oreos or anything chocolate you might have handy. I usually bake a pan of brownies, serve up a couple of sundaes, and then freeze the remaining brownies so I can always have some on hand. They’re perfect for impromptu celebrations or a hungry teenager looking for a post-swim practice dessert (trust me, I have experience with this).
- ¾ cups unsweetened dutch-process cocoa powder (I use Valrhona)
- ¾ cups all-purpose flour
- ¼ teaspoon table salt
- 12 tablespoons (1½ sticks) unsalted butter
- 1½ cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ⅓ cup light corn syrup
- 1 cup heavy cream
- 8 ounces chopped semi-sweet chocolate
- Premium vanilla ice-cream
- Preheat oven to 350 degrees.
- Lightly grease an 11-by-7-inch baking pan and line it with parchment paper. In a large bowl, sift together cocoa powder, flour and salt. Set aside.
- In a large saucepan, melt the butter over low heat. Remove from heat and stir in the sugar. Add the eggs and whisk to combine. Stir in the vanilla. Add this chocolate mixture all at once to the dry ingredients and beat on low speed until just combined.
- Scrape the batter into the prepared pan and bake for 30-35 minutes, or until a cake tester inserted in the center comes out with moist crumbs clinging to it. (It is better to undercook than overcook.) Let cool in the pan. Invert the pan on to a cutting board to turn out the brownies. Remove and discard the parchment paper. Then turn the brownies right side up. Using a serrated knife, cut into squares.
- In a medium microwave-safe measuring cup or bowl, whisk together corn syrup and cream. Microwave on high until just bubbling, 2-4 minutes, stirring halfway through. Stir chocolate into cream mixture. Let stand 2 minutes, then whisk until smooth. Makes 2 cups.
- Place brownies (that are preferably slightly warm) in a dessert cup or bowl. Top with 1-2 scoops of vanilla ice-cream. Then drizzle (or pour) desired amount of warm fudge sauce over ice-cream.