Warm Caramel Brownie Sundaes
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
49
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Pure Vanilla Extract3 large
Egg1 cup
All-Purpose Flour1 cup
Heavy Cream1 cup
Pecan PiecesDirections:
1
To make the brownies, preheat the oven to 350°F
2
Butter an 8x8-inch baking dish
3
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
4
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
5
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
6
In a mixing bowl with a wooden spoon, beat the butter with the sugar until creamy and light colored
7
Add the melted chocolate and the vanilla and stir until smooth
8
In a small bowl with a fork, beat the eggs
9
Pour the eggs into the chocolate mixture and blend well
10
Stir in flour
11
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
12
Let cool about 10 minutes
13
While the brownies bake, make the caramel sauce
14
Put the sugar and 1/2 cup water in a non-aluminum saucepan over low heat
15
Cook, stirring, until the sugar is dissolved (the liquid will look clear), 1 to 2 minutes
16
Turn the heat up to medium and cook without stirring until the liquid—called a sugar syrup—turns a caramel color, about 20 minutes
17
(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
18
Swirl the pan a little for even cooking
19
) When the syrup has turned a dark amber color, remove the pan from the heat and immediately pour in the cream
20
Stand back—the caramel will sputter
21
Stir to combine
22
(The sauce will be lumpy—that's normal
23
The caramel hardens on contact with the cream
24
) Return to low heat to melt the caramel and cook until smooth
25
Remove from heat and stir in the vanilla
26
While the oven is still hot, spread the pecans out on a baking sheet and toast until fragrant, about 10 minutes
27
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
28
Add a couple of scoops of ice cream
29
Pour some of the sauce over and sprinkle with the nuts
30
Watch them drool
31
To make the brownies, preheat the oven to 350°F
32
Butter an 8x8-inch baking dish
33
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
34
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
35
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
36
In a mixing bowl with a wooden spoon, beat the butter with the sugar until creamy and light colored
37
Add the melted chocolate and the vanilla and stir until smooth
38
In a small bowl with a fork, beat the eggs
39
Pour the eggs into the chocolate mixture and blend well
40
Stir in flour
41
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
42
Let cool about 10 minutes
43
While the brownies bake, make the caramel sauce
44
Put the sugar and 1/2 cup water in a non-aluminum saucepan over low heat
45
Cook, stirring, until the sugar is dissolved (the liquid will look clear), 1 to 2 minutes
46
Turn the heat up to medium and cook without stirring until the liquid—called a sugar syrup—turns a caramel color, about 20 minutes
47
(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
48
Swirl the pan a little for even cooking
49
) When the syrup has turned a dark amber color, remove the pan from the heat and immediately pour in the cream
50
Stand back—the caramel will sputter
51
Stir to combine
52
(The sauce will be lumpy—that's normal
53
The caramel hardens on contact with the cream
54
) Return to low heat to melt the caramel and cook until smooth
55
Remove from heat and stir in the vanilla
56
While the oven is still hot, spread the pecans out on a baking sheet and toast until fragrant, about 10 minutes
57
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
58
Add a couple of scoops of ice cream
59
Pour some of the sauce over and sprinkle with the nuts
60
Watch them drool