A combination of a brownie and a molten lava cake, baked in a ramekin and served with vanilla ice cream and caramel sauce. The perfect gooey brownie sundae for two.
It’s Monday, so I made you a brownie sundae. That has to make Monday better, right? In my opinion, any day can be vastly improved by the addition of chocolate (and ice cream. and caramel sauce). With Valentine’s Day just a few days away, I wanted to share a recipe for those of you that would like to bake something small for you and your sweetie. I adapted Ina Garten’s Brownie Pudding recipe (which feeds 6-8) into an amazing gooey brownie for two.
This dish is a combination of a brownie and molten lava cake. The top is crackly, the center is gooey, and the edges are chewy. The batter for the brownie comes together in about 5 minutes, it gets baked in a ramekin, and then served warm topped with ice cream and caramel sauce.
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Recipe
Brownie Sundae (for two)
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons all purpose flour
- 3 tablespoons unsalted butter, melted and slightly cooled
- 3 tablespoons semisweet chocolate chips
- Ice cream, for serving
- Caramel sauce or hot fudge sauce, for serving
Instructions
- Preheat oven to 350°F. Lightly butter a 15 oz or 16 oz oval or circle ramekin (see note), set aside.
- With a hand or stand mixer, beat egg and sugar on medium high speed for 3 minutes, until thick and light yellow. Turn off the mixer and add the vanilla extract, cocoa powder, and flour. Mix on low speed until just combined, scraping the sides of the bowl as necessary. With the mixer still on low, slowly add in the melted butter and mix again until just combined. Stir in the chocolate chips.
- Pour the batter into the prepared dish. Bake for 20-35 minutes (see note). The top should appear dry and crackly, the outer edges should be completely done, and the center should be slightly under-baked. Cool just slightly. Serve warm with vanilla ice cream and caramel sauce
Notes
Adapted from Ina Garten
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Meriem @ Culinary Couture
Okay this I need to make AS SOON AS POSSIBLE. The chocoholic in me is going NUTS!
Celebrating Sweets
Ha! Thanks, Meriem!
Dorothy @ Crazy for Crust
Okay these are heavenly. That gooey and chocolatey brownie needs to happen!
Celebrating Sweets
Thanks, Dorothy! So good!
Chloe
This is delicious!! I didn’t have any butter or granulated sugar, so I used olive oil and brown sugar. I also read the directions wrong and thought you were supposed to cream the sugar with the butter, so I just added the egg along with the flour and cocoa powder. I added caramel sauce on top and this was amazing.
Celebrating Sweets
I’m so glad that you liked it! Thanks for sharing your adaptations.
Crystal
Ok so I so want to make this… it almost exactly what I was looking for. The only thing is i dont have a 16 oz. Ramekin… would it work you think in 2-8 oz. Mason jars? Reduce the time? Adjust temperature??
Celebrating Sweets
Sure, you can try that. You don’t need to reduce the oven temp, but definitely the bake time. Start checking them around 12-15 minutes. See my instructions in step 3 for determining when they’re done. Enjoy!
Bree
Definitely try to under bake slightly because the heat of the ramekin will try to keep it cooking but it was very soft and moist. I prefer without chocolate chips because it can become overpowering with sweetness