Brownie Sundae (for two)
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.
- 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
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
I have made this recipe in both a 15 oz oval ramekin, and a 16 oz circle ramekin. I baked the brownie in the oval ramekin for 25 minutes, and in the circle ramekin for 34 minutes. Be careful not to over-bake.
Adapted from Ina Garten
Calories: 566kcal | Carbohydrates: 75g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 128mg | Sodium: 38mg | Potassium: 272mg | Fiber: 4g | Sugar: 58g | Vitamin A: 645IU | Calcium: 41mg | Iron: 3.4mg