STRAWBERRY FUDGE BROWNIE SUNDAE
Steps:
- Rip open a brownie pouch. Place brownie in serving bowl. Spoon frozen yogurt on top; top with strawberry slices. Drizzle with chocolate syrup.
Nutrition Facts : Calories 110, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 10 g, TransFat 0 g
BROWNIE BRITTLE SUNDAE WITH STRAWBERRY SAUCE AND CARAMEL WALNUTS
This ice cream sundae has some of your favorite ice cream parlor components, such as a homemade warm strawberry sauce and caramel-coated walnuts. But I upped the ante and added a crispy-chewy brownie that's ridiculously quick to make. Serve with your favorite ice cream and enjoy whenever you have a sundae craving.
Provided by Zac Young
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Grease the foil with nonstick cooking spray.
- For the brownie brittle: Whisk together the flour, cocoa powder and 1/4 teaspoon salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and spread into an even, thin layer. Sprinkle with the chocolate chips. Bake until the edges are crisp and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the pan on a cooling rack.
- Meanwhile, make the strawberry sauce: Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Stir together the vanilla and cornstarch in a small bowl until smooth, then stir the slurry into the strawberry sauce. Cook until the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat to cool slightly. You should have about 1 1/2 cups of strawberry sauce.
- For the caramel walnuts: Add the walnuts to a medium saute pan set over medium heat. Cook, tossing frequently, until toasted, about 5 minutes. Transfer to a bowl to cool. In another medium saute pan, combine the sugar with 1/4 cup water over medium heat; simmer, swirling the pan, until dark amber in color, 10 to 12 minutes. Slowly whisk in the heavy cream until smooth. Once the bubbles subside, stir in the butter and toasted walnuts. You should have about 2 cups of caramel walnuts.
- Use the foil overhang to help lift the brownie out of the pan. Break or cut the brownie brittle into roughly 2-inch pieces. Scoop the vanilla ice cream into a sundae dish, then top with some of the brownie brittle, strawberry sauce and warm caramel walnuts.
STRAWBERRY BROWNIE ICE CREAM SUNDAE
This is my take on a recipe by Chef Andrew Sutton....his is so much more complex. I broke this down into many steps for ease of understanding but it is really a simple preparation.
Provided by Happy Harry 2
Categories Frozen Desserts
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare brownie mix following package directions or make your own. Do not add any extra ingredients, such as nuts or chips.
- Bake and set aside to cool.
- In small saucepan, place 1 cup strawberries, sugar, vanilla, juice, and salt.
- Bring to a boil for 2 minutes, then pour over 21/2 cups of sliced strawberries and allow to macerate for about one hour.
- Cut brownies into bite-size cubes.
- In bottom of clear glass bowl, place 2 cups of strawberries. Follow with the cubed brownies.
- Add 1/2 half of the soften ice cream over brownies and spread to seal.
- Place bowl in refrigerator or freezer until ice cream is firm (freezing is not needed).
- Drizzle caramel sauce over top.
- Add rest of ice cream, sealing top.
- Drizzle chocolate sauce over top. Freeze.
- When ready to serve, top with rest of berries and some whipped topping as desired.
- * Make sure to read box for directions as to how much equals 1/2 cup.
Nutrition Facts : Calories 973.4, Fat 25.9, SaturatedFat 8.7, Cholesterol 48.3, Sodium 666.1, Carbohydrate 179.2, Fiber 3.2, Sugar 68, Protein 14.5
BROWNIE SUNDAE ICE CREAM CAKE
Horizontal slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae -- and then some. Two kinds of ice cream -- vanilla and strawberry -- are used as the fillings, along with crunchy peanut butter and crushed raspberries. Everything is layered in a loaf pan before freezing, slicing, and serving -- with whipped cream, sugared peanuts, and cherries on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
- In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
- Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
- Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
- Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
- Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.
HOMEMADE BROWNIE SUNDAES
I serve this super dessert often at baseball barbecues or whenever I have a large group in. Homemade brownies and fudge sauce plus ice cream...you can't go wrong! -Carol Brandon, Uxbridge, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen (2 cups sauce).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 283 calories, Fat 18g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 153mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
BROWNIE ICE CREAM SUNDAES
The ice cream sundae has shed its youthful, frivolous shell. This is a balanced, thoughtfully constructed dessert, something that nourishes the intellect and the palate, not just the pangs of the stomach.
Provided by Amanda Hesser
Categories quick, dessert, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 7
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.
SUNDAE BROWNIE BOWL
Freshly baked brownie bowls to be filled with your favorite ice cream. A fun recipe for any ole time or a variety of holidays. In addition to the items below, you will need two muffin tins. Recipe from Dreyer Ice Cream.
Provided by gailanng
Categories Ice Cream
Time 35m
Yield 12 or more shells
Number Of Ingredients 5
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.
STRAWBERRY SUNDAES WITH CRèME FRAîCHE ICE CREAM
Crème fraîche gives this exceptional ice cream irresistible tang and a silky texture.
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine half and half and cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover and let stand 15 minutes.
- Using electric mixer, beat sugar and yolks in large bowl until thick and pale yellow, about 4 minutes. Gradually beat in warm cream mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 6 minutes (do not boil). Remove from heat. Cool 15 minutes. Discard vanilla bean. Whisk in crème fraîche. Cover and chill custard until cold, about 3 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container. Freeze until firm. (Can be made 3 days ahead. Keep frozen.)
- Place 2 scoops of crème fraîche ice cream in each of 6 bowls. Top with sliced strawberries and Strawberry Sauce. Serve immediately.
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- Preheat the oven to 325F. Mix together all the ingredients for the brownies and pour the batter into a 9″ pie pan. Bake for 20 minutes until done, but still fudgy in the middle. Set aside to cool.
- Stir together the ingredients for the fudge sauce and place in a serving container, (I used a squeeze bottle).
- Make the ice cream and use immediately for a soft sundae or freeze for a few hours for a firmer ice cream.
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