We pulled this dessert board together last minute for our friends who came over last weekend. They brought the ice cream and I made a quick trip to the store to pick up my favorite ingredients for brownie sundaes. See recipes for Fudge Brownies and Salted Caramel Sauce below.
Brownie Sundae Board
Yield 6-8 servings
- 1 cup butter, melted
- 3 cups white sugar
- 1 TBSP vanilla extract
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp. salt
- 1 cup semisweet chocolate morsels
Salted Caramel Sauce
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
- 1 teaspoon sea salt, crushed or kosher salt
For Brownies: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the dry mixture into the wet mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
For Salted Caramel Sauce: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.