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This sizzling brownie is made with a rich and fudgy brownie heated in a skillet, topped with ice cream and "sizzled" with chocolate sauce.
Who doesn't love dessert? From an Oreo mug cake to coffee cookies to s'mores cupcakes to chocolate orange mousse. The options are endless.
But is there much better a warm and gooey brownie? Problem is it is only warm for a few minutes. Well this sizzling brownie solves the problem and kicks it up a notch with the sizzling chocolate sauce.
Why This Recipe Works
- Simple - Homemade brownies are super easy to make. Then just cut it up, place on a hot skillet, add some ice cream and top with chocolate sauce!
- Chocolate lovers - With a chocolate brownie and chocolate sauce, you can't go wrong.
- Date night dessert - This is a perfect dessert for two. If you want to share with kids too, that works but they might eat it all.
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Ingredient Notes
- Chocolate - I like to use a combination of semi-sweet chocolate chips and cocoa powder.
- Eggs - whisking the eggs not only helps create that crinkle top that everyone loves, but it adds structure.
- Espresso powder - no it doesn't make the brownies taste like coffee. Just adds some richness to the chocolate.
- Baking powder - allows the brownies to rise.
- Ice cream - vanilla ice cream is best.
- Chocolate syrup - what creates the sizzle effect when it hits the hot skillet.
Ingredient Swaps
As with any recipe, you can exchange some of the ingredients with this sizzling brownie. The variations include:
- While semi-sweet chocolate is my go-to, milk or dark chocolate also works.
- I use granulated sugar for a slightly airier batter, but light or dark brown sugar is a good substitute.
- I go with unsweetened cocoa powder as these brownies are already pretty chocolatey, but if you want it even richer, use dark cocoa powder.
- While store-bought vanilla ice cream works fine, I like homemade vanilla bean ice cream. You could also try marshmallow ice cream.
- If you are looking for a healthier alternative to chocolate syrup, try this homemade chocolate syrup.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Microwave the butter and ¾ cup of the chocolate until melted. Stir in the sugar, vanilla and espresso in the melted chocolate.
In another bowl, whisk together the eggs until bubbly on top. Mix into the chocolate mixture.
Fold in the dry ingredients to the wet ingredients. Add to a pan and top with some chocolate chips.
Bake at 350°F for 25-30 minutes or until done. Let cool and cut into 4 pieces.
Heat a small cast iron skillet over medium heat for 5 minutes. Add a brownie to the center and top with vanilla ice cream. Drizzle some chocolate syrup over top.
FAQs
A typical brownie recipe uses just cocoa powder but using primarily chocolate chips helps make these sprinkle brownies extra fudgy. With that said, if you want just cocoa powder, use ½ cup instead.
Use quality chocolate when making these brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.
You will know when they are done when you insert a toothpick and a few crumbs are on it. The toothpick should not come out clean, otherwise it is overbaked at that point.
Make sure you grease and line your pan with some parchment paper. Crumble it up and then spread out so it will easy fit in the pan.
Yes. While homemade is pretty simple, store-bought works just fine too. I'm partial to Ghirardelli.
To maximize the shelf life of these sprinkle brownies, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Brownies at room temperature will last 2-3 days
• Brownies in the fridge will last 1 week
• Brownies in the freezer will last 3 months
Equipment
The equipment you use is important to how the sizzling brownie turns out. What is needed is the following:
- Large bowl - used to whisk together the ingredients.
- Rubber spatula - something is needed to mix together the ingredients. Can also use a spoon.
- Brownie pan - you want an 8x8 pan for the brownies.
- Cast iron skillet - one that is about 6 inches in diameter is perfect.
Pro Tips/Recipe Notes
- Don’t overbeat the eggs as it introduces air and makes brownies more cake-like and less dense. You should beat just until bubbles form on top.
- Sifting together the dry ingredients fluffs them up and allows the wet ingredients to bind more quickly and evenly.
- Let the brownies cool completely before cutting them so you can get clean cuts and the ganache doesn't drip off.
- Store-bought brownie mix can be used instead of making your own.
- The skillet will be hot so be careful when serving the sizzling brownie.
Other Brownie Recipes
If you’ve tried this sizzling brownie or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sizzling Brownie
Ingredients
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- 2 eggs
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- vanilla ice cream
- chocolate syrup
Instructions
- Preheat oven to 350°F. Line an 8x8 square pan with parchment paper and butter generously.
- In a microwavable bowl, melt butter and ¾ cup chocolate chips until melted and smooth. Stir in 30 second intervals. Stir in sugar, vanilla and espresso.
- In a small bowl, whisk the eggs until bubbly on top, about 1 minute. Add the eggs to the chocolate mixture.
- In another small bowl, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined and then add the remaining chocolate chips.
- Spread evenly into the pan and bake for 25-30 minutes. A cake tester should come up with a couple of crumbs. Let cool and then cut into 4 squares.
- Heat a small cast iron skillet for 5 minutes over medium heat or until hot. Add a brownie to the center and top with vanilla ice cream. Drizzle some chocolate syrup over top and it will sizzle.
Notes
- Grease and line your pan with parchment paper so you can easily get the brownies out.
- Don’t overbeat the eggs as it introduces air and makes brownies more cake-like and less dense. You should beat just until bubbles form on top.
- Let the brownies cool completely before cutting them so you can get clean cuts and the ganache doesn't drip off.
- Store-bought brownie mix can be used instead of making your own.
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- Brownies can be stored in airtight container on the counter for up to three days, or in the refrigerator for up to five days.
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