• 1serving
  • 60minutes
  • 470calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 stick (1/2 cup) butter, softened

  2. 3/4 cup sugar

  3. 1 tsp vanilla extract

  4. 1/2 tsp baking powder

  5. 2 large eggs, at room temperature

  6. 3/4 cup all-purpose flour

  7. 1/3 cup unsweetened cocoa powder

  8. Fudge Sauce

  9. 1/2 cup each unsweetened cocoa powder and sugar

  10. 1/2 cup half-and-half

  11. 1/4 cup light corn syrup

  12. 3 Tbsp stick butter, cut up

  13. 2 tsp vanilla extract

  14. 1/8 tsp salt

  15. 2 pt vanilla ice cream

Instructions Jump to Ingredients ↑

  1.  Heat oven to 350°F. Line an 8-in. square baking pan with foil, letting ends extend above pan on 2 sides. Grease foil in pan.

  2.  Beat butter, sugar, vanilla and baking powder in a medium bowl with mixer on medium speed until fluffy. Beat in eggs until blended. On low speed, beat in flour and cocoa. Spread in pan.

  3.  Bake 20 to 25 minutes until a wooden pick inserted near center comes out clean. Cool in pan on a wire rack.

  4. Meanwhile make sauce: Whisk cocoa and sugar to blend in a saucepan or microwave-safe bowl. Stir in remaining ingredients. Bring to a boil, whisking occasionally until smooth.

  5. To serve: Lift brownie from pan; cut in 9 squares. Place in dessert dishes. Top with ice cream, warm sauce, whipped cream and a cherry.

  6. Garnish with sweetened whipped cream and maraschino cherries


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