Ingredients
- Unsalted Butter: The foundation of our rich brownies, unsalted butter provides moisture and that melt-in-your-mouth texture.
- Semi-Sweet Chocolate Chips: These contribute to the deep chocolate flavor and fudgy consistency of the brownies.
- Granulated Sugar: Adds sweetness and helps create that desirable chewy texture.
- Brown Sugar: Packed brown sugar enhances the moisture and adds a molasses-like depth of flavor.
- Large Eggs: Bind the ingredients together and contribute to the brownie’s structure and richness.
- Vanilla Extract: Enhances the chocolate flavor and adds a touch of warmth.
- All-Purpose Flour: Provides structure to the brownies, keeping them from being too cakey.
- Unsweetened Cocoa Powder: Intensifies the chocolate flavor and adds a dark, rich hue.
- Salt: Balances the sweetness and enhances all the other flavors.
- Baking Powder: Provides a slight lift, contributing to the perfect fudgy texture without making them cakey.
- Hot Fudge Sauce (Store-bought or Homemade): The classic sundae topping, hot fudge sauce adds an extra layer of chocolate decadence.
- Vanilla Ice Cream: The cool and creamy contrast to the warm brownies and hot fudge, vanilla ice cream is the quintessential sundae base.
- Whipped Cream: Adds a light and airy texture and visual appeal to the sundae.
- Maraschino Cherries: The classic sundae garnish, adding a pop of color and a sweet, slightly tangy flavor.
- Optional Toppings: Consider chopped nuts, sprinkles, chocolate shavings, or caramel sauce for extra customization and flair.
Instructions
- Preheat the Oven and Prepare the Pan: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides, for easy removal of the brownies later. This ensures the brownies don’t stick and are easy to lift out once cooled.
- Melt Butter and Chocolate: In a medium-sized, microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each interval, until the butter and chocolate are completely melted and smooth. Be careful not to overheat the chocolate, as it can seize. If you prefer, you can also melt these ingredients in a double boiler over simmering water, stirring constantly until melted and smooth.
- Incorporate Sugars: Once the chocolate mixture is melted and smooth, whisk in the granulated sugar and brown sugar until well combined. The mixture should be glossy and slightly thickened at this stage. Make sure to break up any clumps of brown sugar to ensure even distribution.
- Add Eggs and Vanilla: Whisk in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. After the eggs are mixed in, stir in the vanilla extract. The batter will become smoother and more emulsified as you incorporate the eggs.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Whisking ensures that the dry ingredients are evenly distributed and prevents lumps of cocoa powder in the batter.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can lead to tough brownies. Mix until the flour streaks disappear, and the batter is just homogenous. A few streaks are okay, but avoid excessive mixing.
- Pour Batter into Prepared Pan: Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula. Ensure the batter reaches all corners of the pan for even baking.
- Bake the Brownies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be set and the center slightly soft but not jiggly. Start checking for doneness around 25 minutes and adjust baking time as needed depending on your oven.
- Cool Completely: Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Cooling completely is crucial for clean cuts and to prevent the brownies from crumbling when you assemble the sundaes. If you used parchment paper, you can lift the brownies out of the pan once slightly cooled and let them cool completely on the rack.
- Prepare Hot Fudge Sauce (if homemade): While the brownies are cooling, prepare your hot fudge sauce if you are making it from scratch. Alternatively, you can warm up store-bought hot fudge sauce according to package directions. Keep the sauce warm until ready to assemble the sundaes.
- Assemble the Sundaes: Once the brownies are completely cooled, cut them into squares. For each sundae, place a warm brownie square (or two, depending on your preference and the size of the square) in a bowl or sundae dish.
- Add Ice Cream and Toppings: Top the warm brownie with a generous scoop (or two!) of vanilla ice cream. Drizzle generously with hot fudge sauce. Add a dollop of whipped cream and a maraschino cherry on top.
- Customize and Serve Immediately: Add any additional toppings you desire, such as chopped nuts, sprinkles, chocolate shavings, or caramel sauce. Serve immediately and enjoy the ultimate Rich Fudge Brownie Sundae experience! The contrast of warm brownies and cold ice cream is best enjoyed right away.
Nutrition
- Serving Size: one normal portion
- Calories: 750
- Fat: 45g