Hot Rocky Road Brownie Sundaes
Tips: This isnt quite instant gratification,
but in the baking world it comes close. A simple brownie batter
is baked, cooled for 10 minutes, then sliced into squares and topped
with marshmallow crème, chocolate ice cream, chocolate syrup,
and whipped cream. Pass me a fork! If you prefer, you can cool the
brownies completely, then store them airtight at room temperature
for a day or so before cutting into bars, reheating briefly in the
microwave, and topping as suggested above.
Ive used a 7 by 11 inch baking pan here simply
because my 9 inch square pan is currently hiding. In any case, the
pan neednt be a deep one, as the brownies will be in a shallow
layer. Of course, you can eat the brownies by themselves, too. This
would be a nice recipe for introducing young helpers or culinary
novices to the alchemy that is baking.
- 4 ounces unsweetened chocolate, finely chopped
- 6 Tbsp. unsalted butter, cut into thin pats
- 1-1/3 cups granulated sugar
- 1 tsp. vanilla
- Pinch of salt
- 3 eggs, graded large, preferably at room temperature
and beaten to combine
- 2/3 cup all-purpose flour, stirred with a fork before measuring
- 2/3 cup chopped walnuts OR pecans
- Marshmallow crème OR miniature marshmallows
- Slightly softened, good-quality chocolate ice cream
- Chocolate syrup
- Lightly sweetened whipped cream
- A few chopped walnuts OR pecans (use the same type of nut you
used in the brownie)
For brownies: Line a 7 by 11 OR 9 by 9 inch
baking pan (at least 1-1/2 inches deep) with heavy-duty aluminum
foil (or use a doubled length of regular weight foil), folding any
overhang back against outer edges of pan. Press out as many creases
inside pan as possible. Using solid vegetable shortening (such as
Crisco), grease foil very lightly. Set aside. Adjust rack to center
In 1-1/2 to 2 quart heavy-bottomed, nonaluminum pot,
place chopped chocolate and butter. Place over very low heat; stir
almost constantly until mostly melted. Remove from heat; stir until
completely melted and smooth. Set aside to cool for 15 minutes before
proceeeding, stirring occasionally. Preheat oven to 350 degrees
After 15 minutes, add sugar, vanilla, and salt to
chocolate mixture; with large spoon, stir in thoroughly (mixture
will have the texture of wet sand). Beat in beaten eggs until well-mixed.
Stir in flour until almost blended, then add nuts and stir only
until they are evenly distributed.
Turn into prepared pan and spread level, making sure
batter is well pushed into corners. Bake in preheated oven for 14
to 17 minutes, turning once back-to-front about halfway through
baking time. When done, a toothpick inserted near center of brownies
will emerge with a few moist crumbs still clinging to it. Do not
Remove brownies to cooling rack; allow to cool 10
minutes. Have ready dessert plates with shallow sides and other
ingredients for serving.
When brownies have cooled 10 minutes, use a small,
sharp knife to cut them, still in foil and in the baking pan, into
8 or 9 large sections (cut the brownies into eighths if you used
a 7 by 11 inch pan, and into ninths if you used a 9 inch square
pan). Carefully, using a broad-bladed spatula, remove each cut section
to a serving plate (hot brownies are very fragiledont
worry if yours dont make it to the serving plate in one piece.
Who will notice after all those toppings are added?) Top each with
a large spoonful or two of marshmallow crème (or use miniature
marshmallows), followed by a scoop of chocolate ice cream. Drizzle
the ice cream with some chocolate syrup, then top with a puff or
rosette of whipped cream. If you wish, sprinkle on a few more nuts.
Serve the completed sundaes immediately!
Alternatively, allow the brownies to cool completely
before storing at room temperature, airtight, for up to a day or
two. To serve then, cut brownies as described above and transfer
each cut piece to a microwaveable dessert plate. Microwave for about
15 seconds at high power, just until hot (my microwave is only a
700 watt modelyour timing may vary and you may want to use
a lower power). Top as directed above and serve immediately.
Yields: 8 to 9 servings
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