Homemade Brownie Sundaes Recipes

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:

• 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:

• 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:

• 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.

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 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.

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.

Steps:

• Prepare brownie mix following package directions or make your own. Do not add any extra ingredients, such as nuts or chips.
• Bake and set aside to cool.
• In small saucepan, place 1 cup strawberries, sugar, vanilla, juice, and salt.
• Bring to a boil for 2 minutes, then pour over 21/2 cups of sliced strawberries and allow to macerate for about one hour.
• Cut brownies into bite-size cubes.
• In bottom of clear glass bowl, place 2 cups of strawberries. Follow with the cubed brownies.
• Add 1/2 half of the soften ice cream over brownies and spread to seal.
• Place bowl in refrigerator or freezer until ice cream is firm (freezing is not needed).
• Drizzle caramel sauce over top.
• Add rest of ice cream, sealing top.
• Drizzle chocolate sauce over top. Freeze.
• When ready to serve, top with rest of berries and some whipped topping as desired.
• * Make sure to read box for directions as to how much equals 1/2 cup.

Steps:

• 1. Place half of the brownie in the bottom of a small dessert bowl.
• 2. Place a scoop of ice cream on top and drizzle with 1 tablespoon of Raspberry Sauce. Top with a dollop of whipped cream.
• 3. Cover with the remaining brownie half, pressing down slightly. Top with the remaining ice cream, Raspberry Sauce and whipped cream. Top with the cherry.

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.

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.

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.

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.

Steps:

• In an electric mixer fitted with whisk attachment, whip cream at medium-high speed until it begins to thicken. Add sugar and vanilla, and continue to whip until cream forms soft peaks.
• In an ice cream dish, surround three scoops of ice cream with 4 to 6 brownie cubes. Top with a little cherry sauce, a generous spoon of fudge sauce and a big dollop of whipped cream. Serve.

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.

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.