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.
ANCHO BROWNIE SUNDAE
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 22
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.
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.
BROWNIE SUNDAE CHEESECAKE
Make and share this Brownie Sundae Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completley in pan on wire rack.
- Combine all crust ingredients and press onto bottom and up sides of a 9-inch springform pan. Bake 8 minutes at 350.
- Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.
- Cut cooled brownies into 3/4-inch pieces and sprinkle over cheesecake batter, gently pushing them down into the batter. Drop peanut butter topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan; cool.
- Cover and place in refrigerator until chilled through, about 4 hours.
Nutrition Facts : Calories 703.5, Fat 47.4, SaturatedFat 27.4, Cholesterol 224.5, Sodium 480.3, Carbohydrate 62.4, Fiber 2.3, Sugar 37.8, Protein 11.5
BROWNIE SUNDAES
Steps:
- Prepare brownies according to package direction and sprinkle with M&M's before baking. Cool and cut into squares. Serve with ice cream, fudge sauce, whipped cream and sprinkles.
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.
BROWNIE SUNDAE BLISS
I have not tried this recipe. I got it from a Smucker's packet. Walnuts in syrup can be used in place of the pecans.
Provided by internetnut
Categories Dessert
Time 57m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray 6 jumbo muffin tins with crisco no stick cooking spray. Prepare box of brownie mix as directed on package, dividing batter among prepared muffin tins. Bake 325 for 42-45 minutes; cool.
- Pour hot fudge topping into 1 quart resealable freezer bag; microwave 20 seconds and knead. Snip small corner off bag.
- For each sundae, squeeze caramel sundae syrup onto center of dessert plate; place brownie in center. Coat one end of a few nuts from jar of pecans in syrup with hot fudge topping; place around base of brownie.
- Top brownie with scoop of vanilla ice cream. Drizzle generously with caramel and hot fudge topping, and place 2 nuts on top. Serve immediately.
Nutrition Facts : Calories 867.6, Fat 29.1, SaturatedFat 6.5, Cholesterol 37, Sodium 677.7, Carbohydrate 145.8, Fiber 2.1, Sugar 64.3, Protein 8.9
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.
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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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- Bake the brownies according to the directions in a quarter sheet pan (9x13) and allow to cool to room temperature. Using a 2 inch biscuit cutter, cut out 18 brownies and place them in the bottom of the cheesecake pan. Spoon the softened ice cream on top of the brownies until each cavity is filled. Place the cheesecake pan on a baking sheet and transfer the whole thing to the freezer. Freeze for 1 hour or up to 36 hours.
- Remove from the freezer and fill a sheet pan with warm water. Place the cheesecake pan in the water for 10 seconds and then push the brownie bites out of the pan by pushing up on the bottoms. Arrange the brownie bites on a sheet pan and return to the freezer for 15 or until ready to serve.
- Right before serving, top each brownie bite with hot fudge sauce, whipped cream, sprinkles and a cherry. Serve immediately.
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