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Video: A new spin on the classic brownie sundae

TODAY recipes
updated 11/26/2012 4:26:55 PM ET 2012-11-26T21:26:55

Recipe: Triple chocolate brownie

  • 1 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 1/4 cup unsalted butter
  • 19 oz bittersweet chocolate, roughly chopped
  • 8 oz unsweetened chocolate, roughly chopped
  • 2 teaspoon salt
  • 7 large eggs, room temperature
  • 2 1/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Preheat the oven to 350ºF. Spray a 12 X 17-inch rimmed baking sheet with nonstick cooking spray, line with parchment paper, and spray again. Set aside.

Meanwhile, sift together the flour and baking powder and set aside. Melt the butter, bittersweet chocolate, unsweetened chocolate, and salt. If so desired, together in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally to blend. When completely melted and smooth, remove from the heat.

Put the eggs in the bowl of an electric mixer fitted with the whisk attachment and whisk at medium speed until frothy. With the machine running, add the sugar and continue to whisk until the mixture is pale yellow, thick, and doubled in volume, 8 minutes. Add the vanilla and mix to incorporate. Turn the mixer speed to low, add the melted chocolate in a slow, steady stream, and whisk for 2 minutes. Remove the bowl from the mixer, fold in the flour mixture, the cooled toasted coconut, and chocolate chips.

Spread the batter evenly into the prepared pan and bake for 15 minutes, then rotate the pan and bake until a tester comes out barely clean, another 10 minutes. The surface should be dry to the touch. Cool in the pan and serve.

Serving Size

Makes 12 servings

Recipe: Brownie a la mode

  • 1 triple chocolate brownie, 3"x3" (see recipe)
  • 2 two-ounce scoops vanilla ice cream
  • 1/4 cup dark chocolate fudge sauce
  • 2 tablespoons caramel sauce
  • 1/4 cup toasted pecans, optional
  • 1/4 cup whipped cream, optional
  • 2 maraschino cherries, optional
  • 2 tablespoons brownie crumbs, leftover from cutting, optional

In a bowl, place brownie at the bottom.

Add caramel sauce around in the brownie square.

Place 2 scoops of vanilla ice cream on top of the brownie, drizzle chocolate sauce all over the top of the ice cream and on top of the brownie.

Place whipped cream on top, followed by cherries, and brownie crumbs.

Serve immediately.

Serving Size

Makes 1 serving

Recipe: Salted caramel sauce

  • 1/2 cup sugar
  • 1/4 cup warm water
  • 1/2 cup and 2 tablespoons cream
  • 1/4 teaspoon Maldon salt (or 1/8 teaspoon if using kosher)
  • 1/2 vanilla bean, scraped and seeded
  • 1 tablespoon butter, room temperature

In a pot, combine sugar and warm water, and bring to a dark caramel over high heat, swirling the pot if necessary to even out the golden brown.

Turn off heat, stir in vanilla pod and seeds, add cream and salt, and bring mixture to boil over low heat, stirring constantly.

Let boil for 45 seconds, turn off heat, and set pot aside to cool until room temperature. Whisk in butter to emulsify.

Let sauce come to room temperature before covering. Leave out at room temperature if using same day; or refrigerate for up to two weeks, just reheat sauce in microwave before serving.

Serving Size

Makes 5 servings

Recipe: Dark shiny chocolate sauce

  • 2 tablespoons cocoa powder, Dutch processed
  • 1/4 cup cream
  • 1/4 cup corn syrup
  • 3 tablespoons honey
  • 1/8 teaspoon salt
  • 1 shot espresso
  • 1 1/2 ounces bittersweet chocolate, 66%, such as Valrhona Pur Caraibe

In a pot, bring to a boil over high heat - cocoa powder, cream, corn syrup, honey, salt, and espresso, whisking constantly, scraping the bottom and sides, making sure it doesn't stick.

Add chocolates and let sit for a minute. Then whisk to emulsify until shiny. Let sauce come to room temperature before covering. Leave out at room temperature if using same day; or refrigerate for up to two weeks, just reheat sauce in microwave before serving.

Serving Size

Makes 5 servings

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