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Decadent Breakup Brownie Sundae Skillet Recipe with Extra Hot Fudge

breakup brownie sundae skillet - featured image
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A comforting skillet brownie sundae topped with melting vanilla ice cream and homemade extra hot fudge sauce, perfect for cozy nights and indulgent moments.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (100g) granulated sugar (for hot fudge sauce)
  • 1/4 cup (25g) unsweetened cocoa powder (for hot fudge sauce)
  • 1/4 cup (60ml) whole milk
  • 2 tablespoons unsalted butter (for hot fudge sauce)
  • 1/2 teaspoon espresso powder (optional, for hot fudge sauce)
  • Pinch of salt (for hot fudge sauce)
  • Vanilla ice cream (for serving)
  • Chopped nuts or chocolate chips (optional, for serving)
  • Fresh berries or a sprinkle of sea salt (optional, for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 8-inch skillet with butter or non-stick spray.
  2. In a medium bowl, whisk together the melted butter and sugar until combined but slightly grainy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  3. Sift together the cocoa powder, flour, salt, and baking powder. Gradually fold the dry mix into the wet ingredients using a spatula, just until combined. Don’t overmix — the batter should be thick and glossy.
  4. Pour the batter into the prepared skillet and smooth the top gently with a spatula. It should fill the skillet evenly without overflow.
  5. Bake for 25 to 30 minutes. The edges will be set and crackly, but the center should still jiggle slightly when you gently shake the skillet.
  6. While the brownie bakes, combine sugar, cocoa powder, milk, butter, espresso powder, and salt in a small saucepan. Heat over medium-low, whisking continuously until the butter melts and the sauce thickens slightly (about 5 minutes). Remove from heat and keep warm.
  7. Remove the skillet from the oven and let it cool for about 5 minutes.
  8. Top generously with scoops of vanilla ice cream right in the skillet, then drizzle the warm hot fudge sauce over the top.
  9. Optionally, sprinkle with chopped nuts, chocolate chips, or a tiny pinch of sea salt for a flavor contrast.
  10. Serve immediately with a spoon straight from the skillet.

Notes

Use room temperature eggs and melted butter for a silky smooth batter. Avoid overbaking to keep the center gooey. Reheat fudge sauce gently if it thickens. Cast iron skillets create crispier edges. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and plant-based milk.

Nutrition

Keywords: brownie sundae, skillet brownie, hot fudge sauce, chocolate dessert, easy dessert, comfort food, breakup dessert

Find it online: https://bitefuljoy.com/decadent-breakup-brownie-sundae-skillet-recipe-with-extra-hot-fudge/