Step-by-Step Instructions

• Step 1: Preheat the Oven

  Preheat your oven to 350°F (175°C). Grease an 8x4-inch baking dish with a bit of butter to prevent sticking.
• Step 2: Mix the Wet Ingredients

  In a medium mixing bowl, combine the melted butter, granulated sugar, and vanilla extract. Whisk until well blended. Add the egg and mix until smooth.
• Step 3: Combine the Dry Ingredients

  In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
• Step 4: Fold in Chocolate Chips

  Gently fold in the 1/4 cup of chocolate chips until evenly distributed throughout the batter.
• Step 5: Create the Raspberry Swirl

  Pour half of the brownie batter into the prepared baking dish. Drop spoonfuls of raspberry preserves over the batter, then add the remaining brownie batter on top. Use a knife to gently swirl the raspberry preserves into the brownie batter to create a marbled effect.
• Step 6: Bake the Brownies

  Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool slightly in the pan before cutting them into two generous pieces.
• Step 7: Make the Quick Hot Fudge

  While the brownies are cooling, prepare the hot fudge. In a small saucepan over low heat, combine 3 tablespoons of chocolate chips and 1 tablespoon of half and half. Stir continuously until melted and smooth.
• Step 8: Assemble Your Sundae

  To serve, place a warm brownie on each plate. Top generously with vanilla ice cream, drizzle with hot fudge, and sprinkle with the remaining tablespoon of chocolate chips.