Chocolate Fudge Sauce

This is one of my favorite sauces when I want something ultra rich and chocolaty.  This fudge sauce thickens as it cools and stores well in the refrigerator for a few weeks. We've been known to take a spoonful from the refrigerator and it tastes like a soft fudge. It reheats nicely, too!  My favorite way to eat it is over my best chocolate cake/brownies ever recipe.  In fact, I freeze the brownies in small squares (they're very rich), and pop the sauce in the refrigerator, and put both in the microwave to reheat briefly and it tastes fabulous! I also discovered recently at a cooking class/demo I was giving (where I discovered I had no small frying pan or saucepan) that you can make it in the microwave within minutes! Yay!  Enjoy!

Chocolate Fudge Sauce
Stovetop and Microwave methods are below. 

Stovetop:
In a small saucepan or frying pan heat until sugar crystals are dissolved and mixture is on the cusp of bubbling:
2 Tbsp butter
1/2 cup brown sugar
3/4 cup whipping cream

Remove from heat and add:
100g/3.5oz high quality dark chocolate (over 70%)

Let sit 5-10 minutes before serving, stirring once or twice.  This sauce thickens as it cools. Enjoy!

Microwave:
In a medium sized microwave bowl heat in 30-60 second increments until sugar crystals are dissolved, stirring between heatings:
2 Tbsp butter
1/2 cup brown sugar 
3/4 cup whipping cream

Mix in thoroughly:
100g/3.5oz high quality dark chocolate (over 70%)

Let sit 5-10 minutes before serving, stirring once or twice.  This sauce thickens as it cools. Enjoy!

Best Chocolate Cake/Brownies EVER w/ optional Fudge Sauce

These are fabulous. They're just a different fabulous from my marshmallow brownies (which I adore).
These are deliciously rich, so they're nice with whipped cream or ice cream and the fudge sauce below if you're in a particularly decadent mood!  My family and friends have raved over this particular brownie.  It's that good! Enjoy!

Best Chocolate Cake/Brownies EVER!

Line a 8”x8” or 9”x9” square pan w/ parchment paper.  It doesn’t have to be well done, just fold sides so it works and it’s covered.  If you don’t use parchment paper, expect to spoon your final brownies out – buttering just doesn’t cut it this time, folks.

Heat oven to 375F.

Melt in bowl in microwave: (I like to microwave chocolate at 50% power in the microwave in small, 30-45 second increments, stirring regularly to avoid any burning - yes, chocolate can burn and it's very sad when it does). 

7 oz. high-quality dark chocolate (60-70% works best)

¾ cup + 2 Tbsp butter

Add:

1 ¼ cups sugar

Allow to cool a little bit.

Mix, incorporating one at a time:

4 eggs (5 eggs for a gooier brownie)

Add and stir until incorporated:

1-2 Tbsp. brown rice flour or gluten-free flour mix. (2 Tbsp for less gooey brownies)

Ready for baking.

Bake 30-35 minutes, until cake has mostly set.

Remove from oven, leave to cool and rest.   Yes, you can eat warm, but it’s best to let it cool a bit. You can pull the entire thing from the pan using the parchment paper and it cuts well once cool (and even warm).

Fresh from the oven on the left, and on the right it's cooled ~10 minutes, lifted out using the parchment paper and put on a cooling rack.

These are wonderfully rich, so small I recommend small pieces - and I love it with the fudge sauce!

ENJOY!

Nice w/ ice cream and Chocolate Fudge Sauce

Chocolate Fudge Sauce

Heat in pan until sugar dissolves:

2 Tbsp butter

3/4 cups whipping cream (no way around this, you want great taste? You use whipping cream)

½ cup light brown sugar

Add & stir until melted:

100g/3.5 oz. best-quality dark chocolate

Serve warm or cooled.

SO DELICIOUS!