Chocolate Fudge Brownie Milkshake
A thick chocolate milkshake blended with hot fudge and cocoa, with brownie chunks pulsed in and sprinkled on top.
- Prep
- 7min
- Total
- 7min
- Serves
- 2
- Calories
- 670per serving, est.
By Time for Burgers, updated
Cocoa powder is the quiet ingredient in this shake. Alongside chocolate ice cream and hot fudge, a spoonful of unsweetened cocoa deepens the chocolate without adding sugar. The brownies come last. Blend the base smooth first, then pulse in the brownie chunks just 3 or 4 times so they break into bits without dissolving into the shake.
Save a few chunks for the top, along with whipped cream. Fudgy brownies work better than cakey ones because they stay chewy in the cold. Chill the glasses beforehand and streak extra fudge inside them for a striped look.
Chocolate Fudge Brownie Milkshake
Prep 7 min, total 7 min. About 670 calories per serving.
timeforburgers.com/recipes/chocolate-fudge-brownie-milkshake
Serves 2.
Ingredients
Instructions
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Add 2 cups chocolate ice cream, ½ cup whole milk, 2 tbsp hot fudge sauce, and ½ oz cocoa powder to a blender.
Blend on medium speed for 20-30 seconds until smooth and well combined.
Add 3½ oz brownie chunks (reserve some for garnish) and pulse 3-4 times to break up brownies into smaller pieces while leaving some texture.
Pour into 2 chilled glasses, drizzle extra fudge sauce inside the glass if desired.
Top with whipped cream and the remaining ¾ oz brownie chunks.
Tips
- Freeze the brownie chunks for 15 minutes before pulsing. Cold brownies hold their shape instead of turning the shake muddy.
- Whisk the cocoa into the milk before it goes in the blender. Dry cocoa forms lumps that a short blend won't break up.
- Blend on medium, not high. A slower blend keeps the base thick enough to hold the brownie pieces instead of letting them sink.
- Drizzle the fudge into the chilled glasses just before pouring, so it clings in streaks instead of sliding to the bottom.
Substitutions
- Coffee ice cream for half the chocolate ice cream: a mocha shake that's a little less sweet.
- Leftover chocolate cake instead of brownies: it breaks down faster, so pulse only twice.
- Dairy-free: use dairy-free chocolate ice cream, oat milk and vegan brownies, and start with a little less milk.
- Gluten-free: use gluten-free brownies and check the fudge sauce label.
Make ahead & storage
Milkshakes are best right away. Leftover shake can go into the freezer in a covered cup; re-blend it with a splash of milk, though the brownie bits will soften.
