Frozen Brownie Sundaes Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Line a 9-by-13-inch baking dish with foil; coat with cooking spray. Melt 2 cups bittersweet chocolate chips and 1 stick butter in a large saucepan over low heat. Off the heat, whisk in 3/4 cup each granulated sugar and brown sugar; let cool slightly. Whisk in 4 eggs and 1 1/2 teaspoons vanilla. Stir in 1 cup flour and 1/2 teaspoon salt, then fold in 1 cup crumbled chocolate sandwich cookies and 1/2 cup each sliced chocolate candy bars and salted peanuts. Transfer to the baking dish; bake at 325 degrees F, 35 minutes. Let cool; cut into pieces. Serve topped with Neapolitan ice cream, whipped cream and cotton candy.

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.

Steps:

• In a small bowl, beat whipping cream and marshmallow creme until soft peaks form. Refrigerate until serving., To serve, place each brownie in a dessert dish; top with fudge topping and ice cream. Pour espresso and, if desired, Kahlua over ice cream. Top with cream mixture and coffee beans; sprinkle with salt. Serve immediately.