Authentic Brownie Sundae Recipe United States of America, North America
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Brownie Sundae
PREP 15min
COOK 35min
RESTING 15min
READY IN 1h 5min
This next recipe is adapted from the Martha Stewart website (www.marthastewart.com).
Ingredients
1/2 cup (115g) (1 stick) unsalted butter, cut into pieces, at room temperature, plus more for ramekins
6 oz (180g) bittersweet chocolate (61%), coarsely chopped
1 1/2 cups (300g) sugar
3 large eggs
1/4 cup (30g) Dutch-process cocoa powder
1/2 tsp coarse salt
1/2 cup (60g) plus 2 tbsp all-purpose flour, sifted
caramel sauce, for serving
vanilla ice cream, for serving
Preparation
After setting the oven to 350°F/180°C, coat six 6-oz (180 ml) ramekins with butter.
Place a heatproof bowl over a pot of simmering water. Put butter and chocolate into the bowl, and stir until they melt and form a smooth mixture. Remove the mixture from the heat and beat in the sugar. Next, beat in the eggs, one at a time, until combined. Sieve in the cocoa and salt, then fold in the flour. Mix until combined.
Use a 1/2-cup (120 ml) ice cream scoop to distribute the mixture between the buttered ramekins. Bake for 30 to 32 minutes, until set. Leave to cool a bit, then serve warm with a scoop of vanilla ice cream and some caramel sauce.
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