LIGHT MY FIRE BROWNIE SUNDAES
Make and share this Light My Fire Brownie Sundaes recipe from Food.com.
Provided by shawnajean
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325°F You'll need 16 heart-shaped foil baking cups (raynoleds' fun shapes) on a rimmed baking sheet, or a 3in heart shaped cookie cutter and a 13 x 9 in baking pan lined with nonstick foil(let foil extend about 2 in above pan at both ends).
- Brownies: Microwave butter and chocolate in large bowl on high, stirring every 20 seconds, until melted and smooth. Whisk in sugar, then eggs, 1 at a time, then vanilla. With a rubber spatula, stir in flour, cocoa powder and salt just until blended. Stir in pecans. Divide batter evenly amoun baking cups, or spread into baking pan.
- Bake 20 to 22 minutes for foil cups, 24 to 26 minutes for baking pan, or until a wooden pick inserted in center comes out with moist crumbs clinging. Transfer to a wire rack; cool completely. Remove brownies from cups or, holding foil by ends, lift from pan, cut out 12 hearts with cookie cutter and carefully remove foil.
- Sauce: Drain pie filling in a colander; discard liquid. Mix 1 tbsp cranberry juice and the cornstarch in a small bowl. Stir remaining juice and the sugar in a 10 in skillet over medium-high heat until it boils and sugar dissolves. Using a whisk, stir in cornstarch mixture. Cook, stirring, until thickened. Add almond extract and cherries; stir 3 minutes or until hot.
- Slowly pour brandy over cherries and carefully ignite with a long match. Shake pan back and forth until flames die out.
- Top each with a small scoop of ice cream, then warm or room temperature sauce.
Nutrition Facts : Calories 421.5, Fat 20.6, SaturatedFat 9.8, Cholesterol 76.6, Sodium 195.7, Carbohydrate 58.9, Fiber 3, Sugar 29.3, Protein 4.9
BROWNIE AFFOGATO SUNDAES
We can't resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat whipping cream and marshmallow creme until soft peaks form. Refrigerate until serving., To serve, place each brownie in a dessert dish; top with fudge topping and ice cream. Pour espresso and, if desired, Kahlua over ice cream. Top with cream mixture and coffee beans; sprinkle with salt. Serve immediately.
Nutrition Facts : Fat coffee beans and salt), Cholesterol 21g fat (10g saturated fat), Sodium 62mg cholesterol, Carbohydrate 146mg sodium, Fiber 38g carbohydrate (23g sugars, Protein 1g fiber)
BROWNIE MINT SUNDAE SQUARES
Steps:
- LINE a 13 x 9-inch baking pan with aluminum foil; spray with no-stick cooking spray. Prepare brownie mix according to package directions; stir in walnuts. Turn into prepared pan. Bake as directed. Cool thoroughly.
- COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Fold in whipped cream and chocolate chips. Spoon over brownie layer.
- COVER; freeze 6 hours or until firm. To serve, lift from pan with foil; cut into squares. Serve with hot fudge sauce, if desired.
MINT AND MALLOW BROWNIE SUNDAES
Oh man, can you say YUM? What a great grown up sundae, decadent with the addition of creme de menthe.
Provided by KitchenCraftsnMore
Categories Frozen Desserts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare brownies according to package directions.
- Cool slightly and cut into large bars.
- Blend together the marshmallow creme and creme de menthe.
- To serve, top each brownie on a dessert plate with a generous scoop of vanilla ice cream, and then drizzle on your mint and mallow sauce.
Nutrition Facts : Calories 776.7, Fat 25.8, SaturatedFat 9.1, Cholesterol 42.2, Sodium 415.4, Carbohydrate 132.7, Fiber 0.7, Sugar 40.4, Protein 7.7
WAFFLED BROWNIE SUNDAE
Cooking the batter on a waffle iron cuts your brownie-baking time in half, and eliminates cooling time altogether. Pile ice cream and toppings onto these cakey brownies hot off the press for an instant sundae.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Sift together the flour, cocoa powder and 1/8 teaspoon salt in a small bowl; set aside.
- Combine half the chocolate and the butter in a medium saucepan over medium heat, stirring until melted and smooth, about 5 minutes. Remove from the heat and let cool slightly. Stir in the sugar and eggs. Add the flour mixture and remaining chocolate and stir until just combined.
- Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are cooked through and slightly crispy around the edges, 4 to 6 minutes. Keep the cooked waffles warm in a 200 degrees F oven or covered with foil on a plate while you make the remaining waffles.
- Top each waffle with ice cream, whipped cream, caramel sauce, sprinkles and a cherry, 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.
LIGHTER BROWNIE SUNDAE
I found this recipe in a magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350. Line an 8-inch square baking dish with foil so it hangs over sides; coat spray and set aside.
- In a small bowl, blend flour, cocoa, baking powder and salt.
- In a medium-size microwave-safe bowl, microwave chocolate and butter for 40 seconds until melted, stirring halfway through. Stir until smooth, heating in 15 second increments if needed.Cool 2 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar. Stir in flour mixture.
- Spread batter into prepared pan and bake at 350 for 25-28 minutes or until a toothpick inserted in the center comes out clean. Remove brownie from pan using foil handles. Cut into squares and top each with 1 scoop frozen yogurt, drizzle with chocolate sauce and finish with chopped nuts and cherry, if desired.
Nutrition Facts : Calories 314, Fat 11.1, SaturatedFat 6.6, Cholesterol 32.9, Sodium 165.7, Carbohydrate 50.9, Fiber 2.4, Sugar 38.6, Protein 6.4
BROWNIE SUNDAES
Cap off dinner with these Brownie Sundaes. With prepared brownies, I can fix this sweet treat in a flash. For extra flair, I roll the ice cream in pecans before placing them on top of the brownies. It's a perfect finish to a mouthwatering meal. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 605 calories, Fat 33g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 276mg sodium, Carbohydrate 76g carbohydrate (52g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE MINT BROWNIES
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! -Helen Baines, Elkton, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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