1/4 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine
1 1/2cup(s) sugar
3 large eggs, lightly beaten
2 teaspoon(s) vanilla extract
1/3 cup(s) unsweetened cocoa
1/4 cup(s) heavy or whipping cream
2 tablespoon(s) butter or margarine
1 teaspoon(s) vanilla extract
1 pint(s) vanilla ice cream
Preheat oven to 350 degrees F. Grease 6 jumbo muffin-pan cups (about 4 by 2 inches each) or six 6-ounce custard cups.
While Brownie Cups cool, prepare Hot Fudge Sauce: In heavy 1-quart saucepan, heat sugar, cocoa, cream, and butter to boiling over medium-high heat, stirring frequently. Remove saucepan from heat; stir in vanilla. Serve sauce warm, or cool completely, then cover and refrigerate for up to 2 weeks.