Romantic Brownie Sundaes

Romantic Brownie Sundaes
Minh & Wass
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preparation
15
minutes
cooking
60
minutes
Serves 2

Ingredients

1/4
cup
all-purpose flour
1/4
teaspoon
salt
1/4
teaspoon
baking soda
2
tablespoons
cocoa powder
3
ounces
bittersweet chocolate, chopped, or semisweet chocolate chips
3
tablespoons
unsalted butter, plus more for greasing foil
1/2
cup
granulated sugar
1
large egg, plus 1 yolk
1
teaspoon vanilla
strawberry ice cream, for serving
Raspberry Sauce, for serving

Directions

  1. Heat oven to 325°. Line an 8-by-4-inch loaf pan with aluminum foil, leaving some extra foil along the sides of the pan to aid in lifting out the brownies. Grease the foil with soft butter.
  2. In a small bowl, whisk together the flour, salt, baking soda, and cocoa. Set aside.
  3. Place the chocolate pieces and butter in the top of a double boiler over barely simmering water. When the chocolate has just melted, remove from heat. Whisk in the sugar, eggs, and vanilla. Whisk in the reserved flour mixture until just combined.
  4. Transfer mixture to the prepared pan. Bake for 25 to 30 minutes, or until a skewer inserted into the center of the pan comes out with a few moist crumbs attached. Cool on a rack at least 20 minutes.
  5. Transfer the brownies to a cutting board. Using a 3 1/2-inch heart-shaped cookie cutter, cut out two heart shapes. Cover with plastic wrap until ready to assemble sundaes.
  6. Spoon a few tablespoons of Raspberry Sauce onto each dessert plate. Place a brownie heart next to a scoop of strawberry ice cream. Serve.

 

Sara Neumeier
January 2001

Nutritional Information

  • Per Serving
  • Calories 875
  • Calcium 106 mg
  • Carbohydrate 114 g
  • Cholesterol 273 mg
  • Fat 48 g
  • Fiber 7 g
  • Iron 3 mg
  • Protein 13 mg
  • Sat Fat 26 g
  • Sodium 516 mg
What does this mean? See Nutrition 101.

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