09 November 2013

Decadent Chocolate Recipe: Chocolate Brownie Sundae

Photo by Cynthia L. NoblesThe Chocolate Brownie Sundae is a decadent combo of a souffle-like brownie served warm, ice cream and homemade chocolate sauce.
Photo: Cynthia L. Nobles/The Advocate newspaper, Baton Rouge, Louisiana

From Denny:  Love brownies and vanilla ice cream?  Enjoy this brownie that is so much like a chocolate souffle and serve it warm with melting ice cream, smothered in a homemade chocolate sauce.  There is a lot of chocolate in this recipe, so stock up before the world chocolate prices go up! This is a dessert that would appeal for entertaining during the holidays, making you their favorite relative! 

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Chocolate Brownie Sundae

Recipe is from Brendan Coughlin, of Lincoln, Mass., who thinks he may have found it years ago in a food magazine.

Serves:  6


6 ounces bittersweet chocolate
6 Tbls. unsalted butter
4 large eggs
2/3 cup sugar, divided
1 tsp. vanilla extract
1-1/2 pints vanilla ice cream
Chocolate Sauce 


1. Preheat oven to 350 degrees.  In a medium glass bowl, melt chocolate in microwave. Add butter and whisk until smooth. Let mixture cool slightly.

2. Separate yolks from whites of 3 eggs. In a large bowl, whisk yolks, the remaining whole egg, and 1/3 cup sugar until blended. Add melted chocolate and vanilla and whisk until smooth.

3. In a medium bowl or bowl of an electric mixer, whisk reserved egg whites on medium-high until soft peaks form. Add remaining 1/3 cup sugar, one tablespoon at a time, beating 10 seconds between additions. Continue beating until whites are firm and glossy.

4. Whisk one quarter of the meringue into the chocolate mixture until well-blended. Fold remaining meringue into chocolate mixture until no streaks remain.

5. Scrape mixture into an ungreased 9-inch round pie plate. Bake 35 minutes or until the souffle is cracked and no longer wobbles.

6. Cut into serving-size pieces and put into individual dessert bowls. Top with scoops of ice cream. Drizzle with Chocolate Sauce.

Chocolate Sauce

From:  Brendan Coughlin, of Lincoln, Massachusetts, who can't remember what food magazine she found featured in years ago.

Makes:  2-1/2 cups


1/2 lb. semisweet chocolate
2 cups milk
3 Tbls. sugar
3 large egg yolks


1. Combine first three ingredients into saucepan. Bring to a boil over medium heat, stirring constantly.

2. In a medium bowl, whisk egg yolks until smooth. Add boiling chocolate in thin stream, whisking continually.

3. Strain sauce through a fine sieve. Cool slightly before serving.

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