Ingredients
Equipment
Method
Preparation Steps:
- Preheat your oven to 350°F (175°C). Grease your 8x8-inch baking pan with a little melted butter.
- In a mixing bowl, combine 4 tablespoons of melted butter, 1/4 cup of granulated sugar, and 1/2 teaspoon of vanilla extract. Whisk until well combined. Add 1 egg and mix until fully incorporated.
- In another bowl, whisk together 1 tablespoon of all-purpose flour, 3 tablespoons of unsweetened cocoa powder, 1/8 teaspoon of baking powder, and 1/8 teaspoon of salt.
- Gradually add the dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in 1/4 cup of chocolate chips, reserving 1 tablespoon for sprinkling on top.
- Drop 3 teaspoons of raspberry preserves into the brownie batter and swirl it through the batter.
- Pour the brownie batter into the prepared baking pan and sprinkle the reserved chocolate chips on top. Bake for 20-25 minutes.
- While the brownies are baking, prepare the hot fudge by combining 3 tablespoons of chocolate chips and 1 tablespoon of half and half in a microwave-safe bowl. Microwave until melted and smooth.
- Once the brownies are baked and slightly cooled, cut into squares, add a scoop of vanilla ice cream on top, and drizzle with hot fudge.
Notes
- For the best flavor, use high-quality cocoa powder and chocolate chips.
- Adjust sweetness by reducing sugar slightly.
- For fudgier brownies, bake for the shorter time.
- Experiment with different fruit preserves for variety.