June 23, 2022
Harira is one of my favorite Moroccan dishes. There are many variations but they all include legumes (usually lentils and chickpeas), tomato, onion, turmeric, and…Read This Post
A good brownie sundae has been one of my favorite desserts since childhood. I remember going to Friendly’s with my father and ordering it every time.
This version uses homemade ice cream, but you could use store bought as well. That being said, it’s perhaps the simplest ice cream you can imagine – it doesn’t even require any cooking!
The fudge sauce recipe makes 3 cups. I usually divide it up and store 2 cups of the regular hot fudge sauce in a pint mason jar. For the remaining cup, I like to liven things up and store it separately. Some options are instant espresso powder, mint extract, almond extract, or some type of alcohol (such as whiskey, Cointreau, or brandy).
It’s definitely not the most complicated dessert you’ll ever make, but it satisfies every time!
Prep time: 10 minutes
Cook time: 25 minutes
Cook method: Bake
For the simple vanilla ice cream:
2 cups heavy cream
1 cup whole milk
1/2 vanilla pod
3/4 cup sugar
For the brownies:
4 oz bittersweet chocolate squares
6 Tbsp butter
3/4 cup sugar
1 tsp vanilla
pinch of salt
1/2 cup flour
optional: 1 tsp instant coffee powder
For the chocolate sauce:
1 cup sugar
1 cup cocoa powder
1/2 tsp vanilla
1 cup heavy cream
1 stick butter
1. First, make the ice cream by combining all ingredients, scraping the vanilla beans out of the pod, and making sure the sugar is at least mostly dissolved. Then put the mixture in the freezer for 20 minutes to get it extra cold.
2. Give another stir, then process the mixture in your ice cream maker according the machine’s instructions. After processing, put the ice cream in the freezer to fully set.
3. Next, make the brownies. Butter and flour a 9″ square baking pan and preheat the oven to 350 degrees.
4. To make the brownies, first melt the chocolate and the butter over a double boiler. Then transfer it to a heat-proof bowl and allow to cool to room temperature.
5. Next,, whisk in the vanilla, salt, and coffee powder.
6. Add the sugar, then beat in the eggs one at a time.
7. Finally, mix in the flour gently until just incorporated. Transfer to the baking dish and bake for 25-30 minutes.
8. While the brownies are baking, make the hot fudge sauce. First melt the butter in a saucepan, then add the rest of the ingredients and stir for a couple of minutes until fully incorporated. The sauce should be smooth and shiny. Add any additional flavorings if you want something untraditional (such as instant coffee or mint extract). If you aren’t using the sauce immediately, you’ll have to reheat it in the microwave or in a hot water bath.
9. To assemble, place a square of brownie on a plate, top it with a generous scoop of ice cream, then drizzle with hot fudge sauce. Add any optional toppings such as chopped nuts, whipped cream, or a maraschino cherry.
By Peg Kern
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