Warm Caramel Brownie Sundaes Recipes

BROWNIE SUNDAES

Steps:

• Break the brownies apart into small pieces. You can use good quality store-bought brownies or make my Perfect Brownies recipe.
• Divide up some of the brownie pieces into 2 wide serving glasses, on the bottom layer. Add a few drizzles of hot fudge or warm caramel sauce, or both.
• Add a 2-3 slices of strawberry. Then, add a 2 small scoops of ice cream.
• Top with more brownie pieces, more sauce, strawberry slices, and more ice cream. Then finish it off with a few more drizzles of fudge and/or caramel sauce and strawberry slices.

SALTED CARAMEL SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
• Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
• Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
• Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
• To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
• Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
• Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.

BROWNIE SUNDAES

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.

LAYERED BROWNIE SKILLET SUNDAE

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.

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.

CARAMEL SAUCE FOR BROWNIE SUNDAES

Steps:

• Cook sugar, salt and 1/4 cup water in a small saucepan over medium heat until sugar is a medium amber color, about 7 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat. Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla. Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

HOMEMADE BROWNIE SUNDAES

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.

WARM CARAMEL BROWNIE SUNDAES

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.