Ingredients
Homemade Hot Fudge Sauce:
- 1/4 cup (58g) salted butter
- 2/3 cup (135g) semi-sweet chocolate chips
- 1 cup (240ml) half and half or heavy cream
- 3/4 cup (165g) granulated sugar
- 6 tbsp (36g) unsweetened cocoa powder
- 1/4 tsp (1g) salt
- 2 tbsp (27g) vanilla extract
Brown Butter Hot Fudge Brownie Loaf:
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (48g) unsweetened cocoa powder
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) salt
- 1/2 cup (113g) salted butter
- 3/4 cup (165g) granulated sugar
- 1 cup (240ml) buttermilk (or 1 tbsp apple cider vinegar or lemon juice mixed with 1 cup milk of choice), at room temperature
- 2 eggs, at room temperature
- 1 tsp (4g) vanilla extract
- 1/2 cup (140g) hot fudge sauce (from recipe above)
- 1/2 cup (100g) chocolate chips or chopped chocolate of choice
- Vanilla ice cream, for serving
- Flaky sea salt, for serving
Instructions
- Prepare the hot fudge sauce: In a medium saucepan over medium-low heat, melt the butter and chocolate chips while stirring frequently. Slowly whisk in the half and half (or heavy cream) until combined, then whisk in the sugar, cocoa powder, and salt. Cook over medium-low heat for 5 minutes until just boiling, then reduce heat to low and simmer for another 2-3 minutes, stirring frequently until slightly thickened. Remove from heat and stir in vanilla extract. Allow to cool, then transfer to a heat-safe container. Store in fridge up to 3 weeks.
- Preheat oven and prepare the pan: Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, set aside.
- Brown the butter: In a saucepan over medium-high heat, melt the 1/2 cup butter, stirring continuously for about 5-8 minutes. The butter will foam and then the milk solids will start to brown, emitting a nutty aroma and deep golden amber color. Remove from heat immediately to avoid burning and pour into a large mixing bowl to cool slightly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Combine wet ingredients: To the browned butter, add the granulated sugar and whisk until combined. Then whisk in the buttermilk, eggs, and vanilla extract until smooth and homogenous.
- Add dry ingredients to wet: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the texture tender.
- Incorporate hot fudge and chocolate chips: Gently fold in 1/2 cup of the prepared hot fudge sauce and 1/2 cup chocolate chips or chopped chocolate until evenly distributed in the batter.
- Bake the loaf: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out with moist crumbs but not raw batter.
- Cool and serve: Allow the brownie loaf to cool in the pan for at least 15 minutes before removing. Serve warm slices topped with vanilla ice cream, a drizzle of remaining hot fudge sauce, and a sprinkle of flaky sea salt for the ultimate dessert experience.
Notes
- Use room temperature ingredients for best texture and easier mixing.
- Carefully watch the butter when browning to prevent burning—the nutty aroma is a good indicator of readiness.
- The hot fudge sauce can be made ahead and refrigerated for up to 3 weeks.
- Substitute buttermilk with milk plus an acid like lemon juice or vinegar if needed.
- For extra richness, serve with vanilla ice cream and sprinkle flaky sea salt on top to enhance the chocolate flavor.
- Store leftover brownie loaf wrapped tightly at room temperature for up to 2 days or refrigerate up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
