Homemade Brownie Sundaes Food

BROWNIE SUNDAES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed. Cool at least 30 minutes. For 16 brownies, cut into 4 rows by 4 rows.
• Top each brownie with one scoop of ice cream; drizzle with 1 tablespoon chocolate syrup.

THE ULTIMATE BROWNIE SUNDAE

Steps:

• Put brownie strips on each of 6 plates and top with small scoops (or curls) of vanilla, chocolate, and coffee ice cream, arranged side by side. Spoon your sauce of choice over each scoop of ice cream.

HOMEMADE BROWNIE SUNDAES

Steps:

• In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool., In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired. , Transfer to two greased 13x9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes. , In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes. , Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired.

BROWNIE SUNDAES

Steps:

• Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. Place a brownie on each plate, top with a scoop of ice cream, and serve with warm chocolate sauce.;

BROWNIE SUNDAES

Steps:

• Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. Place a brownie on each plate, top with a scoop of ice cream, and serve with warm chocolate sauce.

LIGHTER BROWNIE SUNDAES

Steps:

• Preheat oven to 350 degrees. Brush eight 8-ounce ramekins with oil; set aside. In a bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.
• In a large bowl, whisk together sugar, applesauce, and oil until smooth. Whisk in egg white and vanilla. Add flour mixture; mix just until moistened. Divide batter among ramekins; smooth tops. Bake on a rimmed baking sheet until a toothpick inserted in center of a brownie comes out clean, 20 to 25 minutes. Transfer sheet to a rack to cool completely. (To store, cover ramekins with plastic wrap, and keep at room temperature, up to 2 days.)
• Assemble sundaes: Place chocolate in a microwave-safe bowl; microwave in 1-minute increments, stirring, until almost completely melted, 2 to 3 minutes. Top brownies with frozen yogurt and chocolate; serve with additional toppings.

BROWNIE ICE CREAM SUNDAES

Steps:

• In an electric mixer fitted with whisk attachment, whip cream at medium-high speed until it begins to thicken. Add sugar and vanilla, and continue to whip until cream forms soft peaks.
• In an ice cream dish, surround three scoops of ice cream with 4 to 6 brownie cubes. Top with a little cherry sauce, a generous spoon of fudge sauce and a big dollop of whipped cream. Serve.

CHOCOLATE BROWNIE SUNDAES

Steps:

• Heat oven to 350°F.
• Melt butter and chocolate in medium saucepan on low heat 2 min. or until butter is melted; stir until chocolate is completely melted. Remove from heat. Cool 3 min. Stir in sugar. Add egg and vanilla, stirring just until combined. Stir in flour, cinnamon and 1/4 cup (4 Tbsp.) nuts.
• Divide batter evenly among 12 muffin cups sprayed with cooking spray. Bake 15 min. or until wooden toothpick inserted in centers comes out with fudgy crumbs. Cool in pan 3 min.; remove from pan. Cool on wire rack.
• Meanwhile, stir ice cream topping and peanut butter in heavy small saucepan on medium-low heat until smooth. Remove from heat.
• Divide ice cream into 12 serving dishes. Top each serving with 1 brownie and banana slices. Drizzle with chocolate-peanut butter sauce. Top with peanut butter cups and remaining nuts.

SUNDAE BROWNIE BOWL

Steps:

• Follow the directions for your favorite brownie recipe to make the batter.
• Spray cups of a muffin tin with cooking spray, and add brownie batter to each cup until they're about two-thirds full.
• Spray the second muffin tin with cooking spray and place on top of the first tin of brownies. Keep in place; do not remove for it forms the shell.
• Place in the oven and bake, following your brownie recipe's directions.
• After the bowls are completely cool, add a scoop of ice cream, top with chocolate sauce and sprinkles.
• Shells are freezable. Remove about one half hour before use.

FUDGY BROWNIE SUNDAES

Steps:

• Preheat oven to 350 degrees. Butter six 6-ounce ramekins.
• Melt butter and chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Sift in cocoa and salt. Fold in flour until combined.
• Using a 1/2-cup ice cream scoop, divide batter among prepared ramekins. Bake until set and a toothpick inserted into the center comes out with moist crumbs attached, 30 to 32 minutes. Let cool slightly, and serve warm with caramel sauce and a scoop of vanilla ice cream.

BROWNIE SUNDAES

Steps:

• In a large saucepan, combine the chocolate chips, milk and brown sugar. Cook and stir over medium heat for 5 minutes or until chocolate is melted and sugar is dissolved. Remove from the heat; stir in butter and vanilla until smooth. , Spoon about 2 tablespoons warm chocolate sauce onto each dessert plate. Top with a brownie and a scoop of ice cream. Drizzle with additional chocolate sauce if desired. Sprinkle with pecans.

BROWNIE SUNDAE BLISS

Steps:

• Spray 6 jumbo muffin tins with crisco no stick cooking spray. Prepare box of brownie mix as directed on package, dividing batter among prepared muffin tins. Bake 325 for 42-45 minutes; cool.
• Pour hot fudge topping into 1 quart resealable freezer bag; microwave 20 seconds and knead. Snip small corner off bag.
• For each sundae, squeeze caramel sundae syrup onto center of dessert plate; place brownie in center. Coat one end of a few nuts from jar of pecans in syrup with hot fudge topping; place around base of brownie.
• Top brownie with scoop of vanilla ice cream. Drizzle generously with caramel and hot fudge topping, and place 2 nuts on top. Serve immediately.

BROWNIE SUNDAES WITH BANANA CHIPS

Steps:

• For sauce: Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until smooth. (Sauce can be prepared 1 day ahead. Cover; chill. Rewarm sauce over low heat before serving.)
• For brownies: Preheat oven to 350°F. Butter 13x9-inch metal baking pan. Line bottom with parchment paper. Butter paper; dust sides of pan and paper with flour. Tap out excess. Melt both chocolates and butter in heavy large saucepan over low heat, stirring until smooth. Cool to room temperature.
• Using electric mixer, beat 1/2 cup sugar and yolks in large bowl until thick, about 4 minutes. Stir in chocolate mixture. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually beat in cup sugar. Continue beating until stiff peaks form. Using rubber spatula, gently fold whites into chocolate mixture in 3 additions.
• Pour batter into prepared pan. Bake until brownie cracks around edges and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool on rack. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
• Run knife around sides of brownie. Place baking sheet atop pan; invert brownie onto baking sheet. Remove pan. Peel off parchment. Invert brownie onto another baking sheet. Cut into 12 pieces.
• Place 1 brownie in center of each plate. Sprinkle with powdered sugar. Top with ice cream. Spoon sauce over. Sprinkle with banana chips and serve immediately.