Brownie sundaes make any day better, and our version of the classic embraces rich, fudgy flavors with plenty of room to add your own creativity and additions.
Instructions
1
Prepare the chocolate mixture for the brownies
2
Preheat your oven to 350°F. In a small heavy saucepan, melt the butter and chocolate for the brownies over low heat; stir until smooth. Let it cool.
3
Make the brownie mixture
4
In a large bowl, beat the eggs and sugar for the brownie recipe on low speed until combined. Then, beat on medium-high until thickened and lemon-colored, about five minutes. Beat in the vanilla and the chocolate mixture. Fold in the flour and salt until just blended—the batter will be thick. Fold in the walnuts, if desired.
5
Bake the brownies
6
Transfer the brownie mixture to a greased 13x9-inch baking pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the brownies on a wire rack for 15 minutes.
7
Start your sauce
8
While the brownies are cooling, begin your hot fudge sauce by combining the cream, sugar and butter in a small saucepan. Cook and stir until the sugar is dissolved. Bring the mixture to a boil, and don’t stir. Reduce heat; simmer, uncovered, for two minutes. Cool for three minutes.
9
Place your cocoa in a heat-proof bowl. Carefully whisk the hot liquid mixture into the cocoa until smooth (do not scrape the pan).
10
Build your sundaes
11
Cut the brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries, if desired.
