Chocolate Fudge Brownies

Ingredients

• Makes (1) 9x13 inch pan

Brownies

• 1 cup butter
• 2 1/4 cups granulated sugar
• 1 1/4 cups Dutch process cocoa
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 Tablespoon pure vanilla extract
• 4 large eggs
• 1 1/2 cup all purpose flour
• 2 cups dark chocolate chips, semi-sweet

Hot Fudge Sauce

• 6 oz. dark chocolate, divided
• 2/3 cup + 2 Tablespoons heavy cream
• 3/4 cup brown sugar
• 1/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 Tablespoons butter
• 2 teaspoons pure vanilla extract
• Makes 2 cups
• Optional: Vanilla ice cream

Directions

Brownies

1. Preheat oven to 350F.
2. Lightly grease a 9x13 inch baking pan.
3. In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Heat until very hot but do not bring to a boil.
4. Mixture will become shiny as you stir it.
5. Transfer the mixture to a mixing bowl.
6. Stir in the cocoa, salt, baking powder and vanilla.
7. Add the eggs, beat in with an electric mixer, beating until smooth.
8. Add the flour mixing until combined.
9. Let the batter cool slightly then stir in the chocolate chips.
10. Spoon the batter into the prepared pan.
11. Place into the preheated oven and bake the brownies for 28 minutes, or until a toothpick inserted in the center of the brownie comes out clean.
12. Remove them from the oven to a cooling rack and let cool for 5 minutes, then loosen the edges with a table knife.
13. Cool completely before cutting.

Sauce

1. Using a medium size heavy bottom saucepan, heat half of the chocolate, the cream, brown sugar, cocoa powder and salt.
2. Bring to a boil, stirring constantly, then turn down to medium low, continue to stir and cook for 5 minutes.
3. Remove the saucepan from the heat and stir in the remaining chocolate and butter until smooth.
4. Stir in the vanilla until well combined.
5. Cool a little before using.
6. Store any extra in a jar with a lid.