Butter Pecan Brownie Sundae Recipes

BUTTER PECAN BROWNIES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees. Mix cake mix, 1 egg, and 1 stick melted butter and pat into 13x9 pan. Mix cream cheese, 1 egg, 1 stick butter (softened), and box of powdered sugar until smooth. Pour on top of cake mixture. Sprinkle pecans on top, if desired. Bake for 60 minutes.

BUTTER PECAN BROWNIE SUNDAE

Steps:

• Top prepared brownies with scoops of butter pecan ice cream. Drizzle with caramel sauce and sprinkle with chopped pecans.

BUTTER PECAN CAKE BROWNIES

Steps:

• Preheat oven to 300°.
• Mix first three ingredients and press into a 9 x 13" pan.
• Mix confectioners' sugar, melted butter eggs and cream cheese together, pour on bottom layer.
• Sprinkle with pecan chips.
• Bake for 55 minutes or until cake tests done.
• Cut into bars when cool.

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.

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:

• 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.

LIGHT MY FIRE BROWNIE SUNDAES

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.

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.

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.