Sweetheart Brownie Sundae Food

SWEETHEART SUNDAES

Steps:

• In a saucepan, combine brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from the heat; stir in peanut butter until smooth. Cover and refrigerate until serving. , Divide half of the peanut butter mixture among six parfait glasses; top with a scoop of ice cream. Repeat layers. Sprinkle with peanuts. Garnish with a chocolate heart if desired.

ANCHO BROWNIE SUNDAE

Steps:

• Make the brownies: Preheat the oven to 325 degrees F. Butter a 10-inch ovenproof skillet; set aside. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring occasionally, until melted and smooth, 3 to 5 minutes. Whisk in the brown sugar and granulated sugar until incorporated. Set aside to cool slightly, then whisk in the eggs and vanilla. Whisk in the flour, chile powder, cinnamon, salt, orange zest and cloves until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, 35 minutes. Let cool slightly.
• Meanwhile, make the chocolate sauce: Combine the heavy cream, butter, brown sugar, corn syrup and salt in a medium saucepan. Cook, whisking, until melted and barely simmering, 3 to 4 minutes. Whisk in the chocolate, cocoa powder, espresso powder and cayenne until smooth and slightly thickened. Let cool slightly.
• Cut the brownies into wedges. Top with ice cream and the chocolate sauce.

SWEETHEART BROWNIE SUNDAE

Steps:

• In a microwave, melt butter and chocolate; stir until smooth; Cool for 10 minutes. In a large bowl, beat egg, brown sugar, vanilla and salt until blended. Stir in chocolate mixture. Gradually add flour until well blended. , Line an 8-in. square baking pan with foil; grease the foil. Spread batter evenly into pan (batter will be thin). Bake at 350° until a toothpick inserted in center comes out clean, about 15 minutes. Cool completely on a wire rack. Cover; chill until firm. , Using a 3-1/2x3-1/2-in. heart pattern or cookie cutter, mark 4 hearts on surface of brownies; cut with a knife. Spread ice cream on 2 hearts; top each with a second heart. Wrap and freeze in a single layer overnight. , For chocolate sauce, in a small saucepan, combine water, cocoa and sugar; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer until thickened, for 2-3 minutes. Remove from heat; stir in butter until melted. , To serve, dust brownie hearts with confectioners' sugar and drizzle with warm chocolate sauce. Store sauce in the refrigerator.

BROWNIE SUNDAES

Steps:

• Break the brownies apart into small pieces. You can use good quality store-bought brownies or make my Perfect Brownies recipe.
• Divide up some of the brownie pieces into 2 wide serving glasses, on the bottom layer. Add a few drizzles of hot fudge or warm caramel sauce, or both.
• Add a 2-3 slices of strawberry. Then, add a 2 small scoops of ice cream.
• Top with more brownie pieces, more sauce, strawberry slices, and more ice cream. Then finish it off with a few more drizzles of fudge and/or caramel sauce and strawberry slices.

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.

CHILL OUT WARM BROWNIE SUNDAE

Steps:

• Place brownie in a bowl or dessert dish and microwave for 10-15 seconds, or until frosting just begins to melt.
• Top with vanilla ice cream and then drizzle on hot fudge.
• Garnish with whipped cream and cherry.
• Enjoy!

WARM CARAMEL BROWNIE SUNDAES

Steps:

• To make the brownies, preheat the oven to 350°F. Butter an 8x8-inch baking dish.
• Put the chocolate in a heat-proof glass bowl, cover with plastic wrap or a paper towel, and microwave at 30-second intervals until just melted, 1 to 3 minutes depending on your microwave. Or, if you don't have a microwave, bring about 1 inch water to a simmer in the bottom of a double boiler or in saucepan into which another pan will fit without touching the water. Put the chocolate in the top of the double boiler or in the top pan, and let the water simmer until the chocolate melts, 2 to 3 minutes; remove from the heat and set aside.
• In a mixing bowl with a wooden spoon, beat the butter with the sugar until creamy and light colored. Add the melted chocolate and the vanilla and stir until smooth. In a small bowl with a fork, beat the eggs. Pour the eggs into the chocolate mixture and blend well. Stir in flour. Pour the batter into the prepared baking dish and bake on the middle rack until a knife inserted into the center of the brownies comes out not quite clean, 30 to 35 minutes. Let cool about 10 minutes.
• While the brownies bake, make the caramel sauce. Put the sugar and 1/2 cup water in a non-aluminum saucepan over low heat. Cook, stirring, until the sugar is dissolved (the liquid will look clear), 1 to 2 minutes. Turn the heat up to medium and cook without stirring until the liquid-called a sugar syrup-turns a caramel color, about 20 minutes. (You'll see the syrup develop big, slow-breaking bubbles as the water boils away, and then it will begin to darken around the edges of the pan. Swirl the pan a little for even cooking.)
• When the syrup has turned a dark amber color, remove the pan from the heat and immediately pour in the cream. Stand back-the caramel will sputter. Stir to combine. (The sauce will be lumpy-that's normal. The caramel hardens on contact with the cream.) Return to low heat to melt the caramel and cook until smooth. Remove from heat and stir in the vanilla.
• While the oven is still hot, spread the pecans out on a baking sheet and toast until fragrant, about 10 minutes.
• To serve, cut four 4-inch brownies and put them in something attractive-a shallow bowl, a deep plate, or a wide-bowled, long-stemmed something. Add a couple of scoops of ice cream. Pour some of the sauce over and sprinkle with the nuts. Watch them drool.

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.