Dark Chocolate Brownie Sundae
- Level: Easy
- Yield: 12 brownie sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 435
- Total Fat
- 24
- Saturated Fat
- 14
- Carbohydrates
- 57
- Dietary Fiber
- 4
- Sugar
- 44
- Protein
- 5
- Cholesterol
- 93
- Sodium
- 227
- Total: 1 hr (plus cooling)
- Active: 25 min
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter
12 ounces (about 2 cups) bittersweet chocolate chips, plus 1/3 cup (or use chopped bittersweet chocolate)
1 cup granulated sugar
1/2 cup packed dark brown sugar
4 large eggs
2 teaspoons pure vanilla extract
Dark chocolate ice cream, chocolate sauce, chocolate-covered nuts and/or other sundae toppings
Directions
- Preheat the oven to 325˚ F. Line a 9-by-13-inch baking dish with foil or parchment paper, leaving an overhang on 2 sides. Whisk together the flour, cocoa powder and salt in a medium bowl.
- Combine the butter and 12 ounces chocolate chips in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, 2 to 3 minutes. Whisk in both sugars until dissolved. Remove the pan from the heat, then whisk in the eggs and vanilla until fully combined. Whisk in the flour mixture until the batter is completely smooth.
- Spread the batter evenly in the baking dish, then scatter the remaining 1/3 cup chocolate chips on top. Bake until the top has a slightly matte finish and a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes (these are fudgy brownies). Transfer the pan to a rack and let cool completely (or let cool 15 minutes and serve slightly warm).
- Slice the brownies and serve with chocolate ice cream, chocolate sauce, chocolate-covered nuts and/or other sundae toppings.