BROWNIE SUNDAES
Try this classic dessert on a weeknight; with only 30 minutes of cooling time, dessert will be ready in no time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
CHOCOLATE BROWNIE WAFFLE SUNDAES
One of my best friends loves chocolate as much as I do, so I like to make this over-the-top brownie waffles treat when we're together playing board games or cards in the winter. -Vicki DuBois, Milltown, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 waffles.
Number Of Ingredients 14
Steps:
- In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, combine the flour, brown sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, milk, oil and vanilla; stir into dry ingredients until smooth. Stir in pecans and melted chocolate (batter will be thick)., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with ice cream, toasted pecans and ice cream toppings.
Nutrition Facts : Calories 852 calories, Fat 42g fat (12g saturated fat), Cholesterol 125mg cholesterol, Sodium 575mg sodium, Carbohydrate 107g carbohydrate (70g sugars, Fiber 5g fiber), Protein 14g 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.
MEXICAN CHOCOLATE BROWNIE SUNDAES
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Dulce de leche ice cream, shaved chocolate, toasted almonds and/or dulce de leche, for topping
- Preheat the oven to 325 degrees F. Line an 8-inch-square baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
- Melt the butter and semisweet and unsweetened chocolate in a medium saucepan over medium heat, stirring, until smooth. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, vanilla and almond extract. Add the flour, 1/2 teaspoon cinnamon and the salt and stir until the batter looks like hot fudge.
- Pour the batter into the prepared baking dish and spread in an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs, 30 to 35 minutes. Transfer to a rack and let cool completely in the pan.
- Beat the heavy cream, cayenne and a pinch of cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Lift the brownies out of the pan using the foil and cut into pieces. Serve topped with ice cream, the spiced whipped cream, shaved chocolate, almonds and/or dulce de leche.
CHOCOLATE BROWNIE SUNDAES
Enjoy Chocolate Brownie Sundaes with banana slices & chocolate peanut butter sauce! These Chocolate Brownie Sundaes take top honors in the yummy category.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Melt butter and chocolate in medium saucepan on low heat 2 min. or until butter is melted; stir until chocolate is completely melted. Remove from heat. Cool 3 min. Stir in sugar. Add egg and vanilla, stirring just until combined. Stir in flour, cinnamon and 1/4 cup (4 Tbsp.) nuts.
- Divide batter evenly among 12 muffin cups sprayed with cooking spray. Bake 15 min. or until wooden toothpick inserted in centers comes out with fudgy crumbs. Cool in pan 3 min.; remove from pan. Cool on wire rack.
- Meanwhile, stir ice cream topping and peanut butter in heavy small saucepan on medium-low heat until smooth. Remove from heat.
- Divide ice cream into 12 serving dishes. Top each serving with 1 brownie and banana slices. Drizzle with chocolate-peanut butter sauce. Top with peanut butter cups and remaining nuts.
Nutrition Facts : Calories 410, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
FUDGY BROWNIE SUNDAES
A moist, decadent brownie gets topped with the classic combo of caramel and vanilla ice cream. Martha made this recipe on Martha Bakes episode 609.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 9
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.
LIGHTER BROWNIE SUNDAES
These brownies a la mode get topped with chocolate sauce, nuts, and coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Brush eight 8-ounce ramekins with oil; set aside. In a bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.
- In a large bowl, whisk together sugar, applesauce, and oil until smooth. Whisk in egg white and vanilla. Add flour mixture; mix just until moistened. Divide batter among ramekins; smooth tops. Bake on a rimmed baking sheet until a toothpick inserted in center of a brownie comes out clean, 20 to 25 minutes. Transfer sheet to a rack to cool completely. (To store, cover ramekins with plastic wrap, and keep at room temperature, up to 2 days.)
- Assemble sundaes: Place chocolate in a microwave-safe bowl; microwave in 1-minute increments, stirring, until almost completely melted, 2 to 3 minutes. Top brownies with frozen yogurt and chocolate; serve with additional toppings.
Nutrition Facts : Calories 275 g, Fat 14 g, Fiber 2 g, Protein 6 g
THE ULTIMATE BROWNIE SUNDAE
Provided by Elizabeth Green
Categories Chocolate Dessert Kid-Friendly Father's Day Frozen Dessert Birthday Gourmet Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
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.
BROWNIE SUNDAES WITH BANANA CHIPS
Categories Chocolate Dairy Egg Dessert Bake Kid-Friendly Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 Servings
Number Of Ingredients 12
Steps:
- For sauce: Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until smooth. (Sauce can be prepared 1 day ahead. Cover; chill. Rewarm sauce over low heat before serving.)
- For brownies: Preheat oven to 350°F. Butter 13x9-inch metal baking pan. Line bottom with parchment paper. Butter paper; dust sides of pan and paper with flour. Tap out excess. Melt both chocolates and butter in heavy large saucepan over low heat, stirring until smooth. Cool to room temperature.
- Using electric mixer, beat 1/2 cup sugar and yolks in large bowl until thick, about 4 minutes. Stir in chocolate mixture. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually beat in cup sugar. Continue beating until stiff peaks form. Using rubber spatula, gently fold whites into chocolate mixture in 3 additions.
- Pour batter into prepared pan. Bake until brownie cracks around edges and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool on rack. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
- Run knife around sides of brownie. Place baking sheet atop pan; invert brownie onto baking sheet. Remove pan. Peel off parchment. Invert brownie onto another baking sheet. Cut into 12 pieces.
- Place 1 brownie in center of each plate. Sprinkle with powdered sugar. Top with ice cream. Spoon sauce over. Sprinkle with banana chips and serve immediately.
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