Brownie Sundae
Ingredients
- 4 oz unsweetened chocolate, chopped
- 6 tbsp unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup all-purpose flour
- 0.25 tsp kosher salt
- 0.25 tsp baking powder
- 1 pint vanilla bean ice cream
- 0.5 cup heavy cream
- 2 tbsp salted caramel sauce
- 2 tbsp crushed pretzels
- 1 tbsp fleur de sel
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. Melt chopped chocolate and butter together in a double boiler over simmering water until completely smooth, about 4 minutes. Remove from heat and let cool 2 minutes.
- Whisk granulated sugar and brown sugar together in a bowl. Add eggs one at a time to the sugar mixture, whisking vigorously for 30 seconds after each addition until pale. Stir in vanilla extract.
- Fold the cooled chocolate mixture into the egg-sugar mixture using a spatula until no streaks remain, about 12 folds. Sift flour, salt, and baking powder together, then fold into the batter until just combined.
- Pour batter into prepared pan and smooth the top. Bake for 22-25 minutes until the center is set but still fudgy when a toothpick is inserted (it should have slight resistance). Let cool in pan for 8 minutes, then transfer to a wire rack for 5 minutes.
- While brownies cool, whip heavy cream to soft peaks and fold in 1 tbsp salted caramel sauce to create caramel-swirled whipped cream.
- Cut warm brownie into 4 equal squares. Place each square on a plate or in a bowl. Top each with a scoop of vanilla bean ice cream slightly off-center.
- Drizzle remaining salted caramel sauce over the ice cream. Top each sundae with a generous dollop of caramel whipped cream, crushed pretzels, and a pinch of fleur de sel.
Inspired by Dana Cree’s winning brownie sundae. This is a plausible recreation, not the chef’s original recipe.