Light My Fire Brownie Sundaes Recipes

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BROWNIE SUNDAES



Brownie Sundaes image

Try this classic dessert on a weeknight; with only 30 minutes of cooling time, dessert will be ready in no time!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 16

Number Of Ingredients 4

1 box (1 lb 2.3 oz) Betty Crocker™ Fudge brownie mix
Water, vegetable oil and egg called for on brownie mix box
5 scoops (1/3 cup each) ice cream (any flavor), from 1/2 gallon container
1 cup Hershey's® chocolate syrup

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed. Cool at least 30 minutes. For 16 brownies, cut into 4 rows by 4 rows.
  • Top each brownie with one scoop of ice cream; drizzle with 1 tablespoon chocolate syrup.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

HOMEMADE BROWNIE SUNDAES



Homemade Brownie Sundaes image

I serve this super dessert often at baseball barbecues or whenever I have a large group in. Homemade brownies and fudge sauce plus ice cream...you can't go wrong! -Carol Brandon, Uxbridge, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen (2 cups sauce).

Number Of Ingredients 15

2 cups butter, cubed
32 ounces semisweet chocolate, chopped
7 eggs
2 cups sugar
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt
3/4 pound chopped walnuts, optional
HOT FUDGE SAUCE:
1 cup heavy whipping cream
1 cup sugar
1/2 cup butter, cubed
1 cup baking cocoa
Vanilla ice cream
Whipped cream and maraschino cherries, optional

Steps:

  • In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool., In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired. , Transfer to two greased 13x9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes. , In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes. , Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired.

Nutrition Facts : Calories 283 calories, Fat 18g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 153mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

BROWNIE SUNDAES



Brownie Sundaes image

Provided by Ina Garten

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 5

3/4 cups heavy cream
12 ounces semisweet chocolate chips
1 1/2 teaspoons instant coffee or espresso powder
6 brownies
1 quart vanilla ice cream

Steps:

  • Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. Place a brownie on each plate, top with a scoop of ice cream, and serve with warm chocolate sauce.

LIGHT MY FIRE BROWNIE SUNDAES



Light My Fire Brownie Sundaes image

Make and share this Light My Fire Brownie Sundaes recipe from Food.com.

Provided by shawnajean

Categories     Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 16

3/4 cup butter
4 ounces unsweetened baking chocolate
1 3/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup pecans, toasted, cooled and coarsely chopped
2 (21 ounce) cans cherry pie filling
1 cup cranberry juice cocktail
4 teaspoons cornstarch
2 tablespoons sugar
1/2 teaspoon almond extract
1/3 cup cherry brandy
1 pint vanilla ice cream

Steps:

  • Heat oven to 325°F You'll need 16 heart-shaped foil baking cups (raynoleds' fun shapes) on a rimmed baking sheet, or a 3in heart shaped cookie cutter and a 13 x 9 in baking pan lined with nonstick foil(let foil extend about 2 in above pan at both ends).
  • Brownies: Microwave butter and chocolate in large bowl on high, stirring every 20 seconds, until melted and smooth. Whisk in sugar, then eggs, 1 at a time, then vanilla. With a rubber spatula, stir in flour, cocoa powder and salt just until blended. Stir in pecans. Divide batter evenly amoun baking cups, or spread into baking pan.
  • Bake 20 to 22 minutes for foil cups, 24 to 26 minutes for baking pan, or until a wooden pick inserted in center comes out with moist crumbs clinging. Transfer to a wire rack; cool completely. Remove brownies from cups or, holding foil by ends, lift from pan, cut out 12 hearts with cookie cutter and carefully remove foil.
  • Sauce: Drain pie filling in a colander; discard liquid. Mix 1 tbsp cranberry juice and the cornstarch in a small bowl. Stir remaining juice and the sugar in a 10 in skillet over medium-high heat until it boils and sugar dissolves. Using a whisk, stir in cornstarch mixture. Cook, stirring, until thickened. Add almond extract and cherries; stir 3 minutes or until hot.
  • Slowly pour brandy over cherries and carefully ignite with a long match. Shake pan back and forth until flames die out.
  • Top each with a small scoop of ice cream, then warm or room temperature sauce.

Nutrition Facts : Calories 421.5, Fat 20.6, SaturatedFat 9.8, Cholesterol 76.6, Sodium 195.7, Carbohydrate 58.9, Fiber 3, Sugar 29.3, Protein 4.9

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