Ultra-rich, gooey chocolate brownie with a crackly top, served warm and topped with a scoop of velvety vanilla ice cream—melting slowly into the dark chocolate center for the ultimate indulgent dessert.
Why You’ll Love This Recipe
- Classic Comfort Dessert: A timeless combination of warm brownies and cold ice cream loved by all age groups.
- Perfect Texture: Crackly on top, soft and fudgy in the middle—this brownie delivers ideal contrast.
- Simple Ingredients: Made from pantry staples, it’s easy to whip up any time.
- Decadent Flavor: Rich cocoa and semi-sweet chocolate chunks create deep, satisfying chocolate notes.
- Versatile Serving: Great for casual nights or elegant plating at dinner parties.
- Quick to Prepare: With minimal prep and bake time, dessert is ready fast.
- Customizable: Easily enhanced with nuts, caramel, or different ice cream flavors.
- Kid-Friendly: Always a hit with children for its sweetness and chocolate intensity.
- Make-Ahead Option: Bake in advance and warm up just before serving.
- Crowd Pleaser: Universally adored and suitable for nearly any occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brownie:
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Salt
- Baking powder
- Semi-sweet chocolate chunks
Serving:
- Vanilla ice cream
- Optional: chocolate sauce, cocoa powder for dusting
Directions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch square baking pan and line with parchment paper.
- In a microwave-safe bowl, melt butter. Stir in sugar, eggs, and vanilla until smooth.
- Add cocoa powder, flour, salt, and baking powder. Mix just until combined.
- Fold in chocolate chunks and spread batter evenly in the pan.
- Bake for 20–25 minutes until the edges are set but center remains fudgy. Do not overbake.
- Let cool slightly, then cut into squares.
- Serve warm brownies topped with a scoop of vanilla ice cream. Drizzle with chocolate sauce and dust with cocoa powder if desired.
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Nutty Brownie: Add chopped walnuts or pecans for added crunch and flavor.
- Espresso Boost: Add 1 teaspoon of instant coffee granules for a richer chocolate depth.
- Salted Caramel Twist: Swirl in caramel sauce and sprinkle with sea salt before baking.
- Spiced Brownie: Mix in a pinch of cinnamon or cayenne for a warm, spicy note.
- Double Chocolate: Use dark chocolate chunks for a more intense cocoa profile.
Storage/Reheating
- Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Reheating: Warm individual servings in the microwave for 10–15 seconds before adding ice cream.
FAQs
Can I make these brownies in advance?
Yes, bake the brownies ahead of time and store them covered. Reheat before serving with ice cream.
Can I use cocoa powder instead of chocolate chunks?
Yes, but the chunks add a melty texture. You can use all cocoa if preferred and increase sugar slightly for balance.
How do I know when the brownies are done?
The edges should be set, and the center should still be slightly underbaked to remain fudgy when cooled.
Can I use a different size pan?
Yes, but adjust baking time accordingly. Thinner brownies will bake faster in a larger pan.
Can I freeze brownies?
Yes, freeze cooled brownies in airtight packaging for up to 2 months. Thaw and reheat before serving.
What’s the best vanilla ice cream to serve?
A high-quality, creamy vanilla ice cream pairs best. French vanilla or vanilla bean options are especially rich.
Can I double the recipe?
Yes, double all ingredients and use a 9×13-inch pan. Baking time may increase slightly.
Is it necessary to line the pan with parchment?
Not required, but it makes removing and slicing the brownies much easier and neater.
Can I reduce the sugar?
Slightly, yes. Reducing by up to 1/4 cup will still yield good results, though sweetness will lessen.
How can I make the brownie gluten-free?
Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum.
Conclusion
Fudgy Chocolate Brownie with Vanilla Ice Cream is the epitome of comfort and indulgence, blending warm, rich chocolate with cool, creamy vanilla in every bite. Perfectly simple yet deeply satisfying, it’s a dessert that never fails to impress, whether served casually or with flair.
Print
Fudgy Chocolate Brownie with Vanilla Ice Cream
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (including chilling)
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Creamy no-bake Biscoff cheesecake layered over a buttery cookie crumb base, topped with melted cookie butter and a Lotus biscuit—served in glasses for an elegant, single-serve treat.
Ingredients
- 1 cup Lotus Biscoff cookies, crushed
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup Lotus Biscoff spread
- 1/2 cup heavy whipping cream
- 1/4 cup Biscoff spread, melted (for topping)
- 4 whole Lotus Biscoff cookies (for topping)
Instructions
- In a bowl, mix crushed Biscoff cookies and melted butter until evenly combined.
- Spoon the mixture into 4 dessert glasses and press down gently to form the crust layer.
- In a separate bowl, beat cream cheese, powdered sugar, vanilla, and Biscoff spread until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the Biscoff cream cheese mixture until fully combined.
- Pipe or spoon the cheesecake filling over the crust layer in each glass.
- Drizzle with melted Biscoff spread and top with a whole cookie.
- Chill for at least 1 hour before serving.
Notes
- Ensure cream cheese is fully softened for a smooth texture.
- Use a piping bag for a cleaner presentation of the cheesecake layer.
- Chill overnight for a firmer texture and deeper flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 18g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
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