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.
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 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.
FROZEN BROWNIE SUNDAES
Provided by Giada De Laurentiis
Categories dessert
Time 7h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with vegetable oil cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with vegetable oil cooking spray.
- In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.
- Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
- Chocolate layer: In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
- Sauce: Put the strawberries, sugar and lemon juice in a blender and blend until smooth.
- To serve: Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.
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.
BLACK FOREST SUNDAES WITH BROWNIES
Based on the seventies cake classic that is Black Forest gâteau - this cherry, ice cream and brownie desert is heavenly. Don't cheat - make your own brownies too
Provided by Emma Lewis
Time 30m
Number Of Ingredients 17
Steps:
- For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
- Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers' instructions.
- To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
- To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
- FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)
Nutrition Facts : Calories 899 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 74.4 grams carbohydrates, Sugar 71 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.21 milligram of sodium
SUPREME BROWNIE SUNDAES
What's a classic dessert, popular with everyone and always in demand? Ice-cream sundaes made with home-baked, fudgy brownies take the prize.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 9
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 3 rows by 3 rows.
- Top each brownie with about 1/4 cup ice cream; drizzle with 1 tablespoon chocolate syrup.
Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie Sundae, Sodium 200 mg, Sugar 44 g, TransFat 0 g
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