Midnight Snack Perfection: Fudgey Brownie Sundae
Author: Biz Harris
Cuisine: Dessert
Serves: 15 brownies
- FOR THE BROWNIES:
- ½ Cup butter
- 2 oz unsweetened chocolate, chopped finely
- 2 oz mini semi-sweetened chocolate chips
- 4 eggs at room temperature
- ¼ teaspoon salt
- 2 Cups Sugar
- 1 Teaspoon Vanilla
- 1 Cup all purpose Flour
- 1-2 Tablespoons bourbon
- ⅛ Cup brewed Coffee
- ¼ Cup finely chopped pecans
- FOR THE SUNDAE:
- Mini Chocolate chips
- Vanilla Ice cream
- Chocolate Fudge
- Preheat your oven to 350 degrees.
- In a double boiler, or if you're lazy, in a glass bowl in a microwave, melt your butter then add in the chocolate and melt it also.
- In your electric mixer with the paddle attachment, mix the eggs, salt and chocolate/butter mixture together until foamy.
- Add in the sugar and vanilla and beat until even frothier and well creamed.
- Using a rubber spatula, scrape down the sides of the bowl.
- Add in the flour, and mix until all is a lovely chocolately brown.
- Scrape down the sides of the bowl again, and make sure all ingredients are incorporated.
- Mix in your pecan chips.
- Pour it into a 9x13 baking dish, and cook for 20 minutes, or until the center is firm/atoothpick comes out clean.
- Cook for an extra 3-5 minutes if your brownies' consistency isn't like this.
- Let them cool, cut them into squares, and serve with the ice cream, syrup, pecans, and mini chocolate chips.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=709
3.5.3208