For the brownies

1. Prep oven and pan. Heat oven to 350 degrees F. Lightly grease an 11-by-7-inch baking pan and line it with parchment paper.
2. Mix dry ingredients. In a large bowl, sift together cocoa powder, flour and salt. Set aside.
3. Mix wet ingredients. 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.
4. Mix together. Add butter mixture all at once to the dry ingredients. Using a hand mixer, beat on low speed until just combined.
5. Bake. 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.
6. Cut. 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.

For the fudge sauce

1. Mix. 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.

To serve

1. Serve. 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.