Fudgie Sauce
If you're a chocolate lover, this Brownie Batter Fudgie Sauce is about to become your new favorite dessert topping! Rich, smooth, and incredibly decadent, this homemade chocolate sauce tastes just like brownie batter and comes together in just minutes. Use it as a cake or cupcake filling, spread it between cake layers, drizzle it over ice cream, brownies, cheesecakes, or fresh fruit, or enjoy it by the spoonful. Whether you're dressing up a special dessert or satisfying a chocolate craving, this fudgie sauce is an easy recipe you'll want to make again and again.
Prep Time: 5 minutes
Cook Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Yeilds: about 2½ cups
Ingredients:
• 250 grams Milk or Dark Chocolate Chips
• 7oz (200 ml) Heavy Cream
• 1 cup (110g) Powdered Sugar
• 9 Tbsp. (125 gram ) Butter, cut into about 1 inch pieces
• 1 tsp. Vanilla Extract
• 1/8 tsp. Salt, optional
Directions:
1. In a medium-size saucepan, add your Chocolate, Heavy Cream, Powdered Sugar, Butter, Salt, and Vanilla.
2. Warm ingredients over medium heat, stirring at all times, until the chocolate/butter is melted and there are no lumps. This takes around 5-10 minutes.
3. Let it cool in the saucepan or transfer to bowl. Once it has cooled down a little, place the bowl or saucepan in the fridge for one hour.
4. Stir the sauce every 15-20 minutes to prevent lumps.
5. Once the sauce is firm, use it as a filling for your cake or cupcakes, spread onto cake or cupcakes, drizzle on ice cream, desserts, or eat as is!
6. Enjoy!
💡 Notes:
• You can reduce the amount of sugar slightly if you like or leave it as is!
• Use milk chocolate for a sweeter brownie batter flavor or dark chocolate for a richer, more intense chocolate taste.
• Stir continuously while heating to prevent the chocolate from scorching.
• The sauce will thicken as it cools.
• Enjoy warm over ice cream or let it cool completely to use as a cake filling, cupcake filling, frosting, or brownie topping.
🧊 Storage:
• Store in an airtight container in the refrigerator for up to 1 week.
• Reheat in the microwave in 10–15 second intervals, stirring between each interval until smooth.
• Do not freeze, as the texture may change after thawing.
🎥 Watch it being made and used in a cake!
https://www.youtube.com/watch?v=p8dxSQdA6yo&t