This decadent sauce captures the rich flavor of warm brownie batter in a smooth, pourable format perfect for topping ice cream, sundaes, or even just eating by itself!
Ingredients:
- 6 ounces semi-sweet chocolate, divided
- ⅔ cup + 2 tablespoons heavy cream
- ¾ cup brown sugar
- ¼ cup unsweetened cocoa powder
- Pinch of salt
- 3 tablespoons butter
- 2 teaspoons vanilla extract
Instructions:
- Heat the Base: Grab a medium-sized, heavy-bottomed saucepan and heat it over medium-high heat. Add half of the chopped chocolate, heavy cream, brown sugar, cocoa powder, and salt.
- Bring to a Boil: While constantly stirring the mixture, bring it to a boil. Once boiling, reduce the heat to medium-low and continue stirring for 5 minutes.
- Finish and Cool: Remove the pan from the heat. Add the remaining chocolate and butter, and stir until everything is smooth and melted. Stir in the vanilla extract to combine.
- Cooling and Storage: The sauce will thicken as it cools. Let it cool slightly before using it warm over ice cream. Alternatively, you can use a funnel to pour the hot fudge sauce into jars with tight-fitting lids. Store them in the refrigerator for up to 2 weeks.
- Reheating: When ready to use chilled sauce, reheat it in the microwave in 30-second intervals, stirring in between each interval, until it reaches your desired pourable consistency.
Tips:
- For an even richer chocolate flavor, use bittersweet chocolate instead of semi-sweet.
- Safety First: Remember, brownie batter contains raw eggs, so avoid using leftover batter in this recipe to ensure food safety. This recipe is specifically formulated to be cooked and safe for consumption.
- Experiment with Flavors: Feel free to add a pinch of espresso powder or a teaspoon of peanut butter to the sauce for a unique twist!
Enjoy your delicious homemade brownie batter hot fudge sauce!
