MALTED "FOREVER" BROWNIES
Steps:
- Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Line an 8 × 8-inch pan with 2 sheets of foil, crossing one over the other and pressing the foil into the corners and up the sides. Lightly butter the foil and set aside.
- Bloom the cocoa: In a large heatproof bowl, whisk the cocoa powder and ¼ cup boiling water (4 oz / 113g) until smooth (this will bring out the flavor of the cocoa).
- Melt the chocolate, butter, and oil: Add the semisweet chocolate, butter, and oil to the bowl with the cocoa mixture and set it over a medium saucepan filled with about 1 inch of simmering (not boiling) water (make sure the bottom of the bowl isn't touching the water). Warm the mixture gently, stirring occasionally, until the chocolate and butter are melted and the mixture is smooth. Remove the bowl from the heat and let cool until lukewarm.
- Add the sugars and egg: Whisk the granulated and brown sugars into the chocolate mixture. It will look grainy and you might see some of the fat start to separate from the rest of the mixture, which is normal. Add the whole egg, egg yolks, and vanilla and whisk vigorously until the mixture comes back together and looks very thick, smooth, and glossy.
- Add the dry ingredients: Add the flour, malted milk powder (if using), and salt and whisk slowly until everything is combined, then whisk more vigorously until the batter is very thick, a full 45 seconds.
- Fold in the chocolate and bake: Add the milk chocolate to the batter and fold with a flexible spatula to distribute. Scrape the batter into the prepared pan, spreading in an even layer all the way to the corners.
- Bake the brownies until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed, 25 to 30 minutes.
- Cool, chill, and cut: Allow the brownies to cool in the pan until they are no longer hot, about 1 hour, then refrigerate until the bottom of the pan feels cold, about 1 hour longer (this results in a chewier texture). Use the ends of the foil to lift the brownies out of the pan and transfer to a cutting board. Slice the brownies into 16 squares.
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.
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.
ULTIMATE MALTED BROWNIE SUNDAE
Brownies, ice cream, chocolate sauce, and malt balls come together in this indulgent treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer, combine the ice cream, malted-milk powder, and crushed malt balls. Mix until blended, about 1 minute. Transfer mixture to an airtight container, and freeze until firm, about 4 hours, or overnight.
- Just before serving, cut brownies into 24 rectangles, making four even columns and six even rows.
- Assemble sundaes: Divide half of the ice cream evenly among eight serving dishes. Top each with a brownie, then with another ice cream layer. Garnish each with two more brownies. Drizzle with chocolate sauce; sprinkle with crushed malt balls.
CHOCOLATE SAUCE FOR ULTIMATE MALTED BROWNIE SUNDAE
Generously drizzle over our Ultimate Malted Brownie Sundae.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine all ingredients. Warm gently over medium heat, stirring constantly, until chocolate is completely melted and sauce is smooth. Allow sauce to cool slightly before serving.
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.
LAYERED BROWNIE SKILLET SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the brownie mix, melted butter, milk and eggs until combined. Set aside.
- Press the cookie dough into the bottom of a 10-inch cast-iron skillet. Lay the sandwich cookies in a single layer on top. Drizzle over the caramel sauce, getting into the spaces between the cookies. Pour over the brownie batter and smooth the top.
- Bake until set, 40 to 45 minutes. Allow to cool for 20 minutes.
- Top the brownie with scoops of the ice cream, then drizzle over the chocolate sauce and garnish with the whipped cream, sprinkles and cherries.
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.
MALTED BROWNIES
Make these for our Ultimate Malted Brownie Sundae.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter and lightly flour a 9-by-13-inch baking pan; set aside.Combine chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.
- In a medium bowl, whisk together the flour, malted-milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat sugar and eggs until thickened and fluffy, about 2 minutes. Add melted chocolate mixture and vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in flour mixture until just combined.
- Pour batter into prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes. Transfer brownies to a wire rack to cool.
THE ULTIMATE BROWNIE
Fudgy brownies that are the best you have ever tried. Fattening but worth it! Brownies can be frozen after baking.
Provided by Carol
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line one 9x9-inch baking pan with foil and spray with cooking spray.
- In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Remove mixture from heat. Gradually pour the melted butter into the beaten eggs, whisking constantly, until mixture is fully incorporated. Stir in the vanilla.
- Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
- Bake in preheated oven until brownies are set (a toothpick inserted in the center should have small crumbs clinging to it, rather than wet batter), 45 to 50 minutes. Do not overbake!
Nutrition Facts : Calories 378 calories, Carbohydrate 35.2 g, Cholesterol 84.8 mg, Fat 26 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 9.3 g, Sodium 120.4 mg, Sugar 25.7 g
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