Salted Caramel Brownie Sundaes
These sundaes are a gooey, chocolate, decadent, indulgence!
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- ¾ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- 2/3 Cups Butter, melted
- ½ Cup Boiling Water
- 2 Cups Sugar
- 2 Eggs
- 1 ½ Teaspoons Vanilla Extract
- ½ Teaspoon Salt
- 1 1/3 Cups Flour
- 1 Cup Semi-sweet Chocolate Chips
- 1 Cup Milk Chocolate Chips
- Sea Salt Caramel Gelato (I use Talenti brand)
For the Salted Caramel
- 1 Cup Sugar
- 6 Tablespoons Butter, cut into tablespoons
- 1 Teaspoon Vanilla Extract
- ½ Cup Heavy Cream
- 1 Teaspoon Sea Salt
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
- In a large bowl, combine the cocoa powder and baking soda. Stir in half of the melted butter until smooth and then whisk in the boiling water until fully combined.
- Mix in the sugar, eggs, remaining melted butter, vanilla and salt. Lastly, add the Flour and chocolate chips until just combined being sure not to over stir.
- Pour the batter into the prepared baking dish, spread the top to even it out and bake for 35 to 40 minutes. Allow them to cool completely before assembling sundaes.
- While the brownies are baking, take out a medium saucepan to make the salted caramel. Pour in the sugar and cook over medium high heat for about 5 minutes, stirring occasionally being sure to scrape the bottom of the pan. The sugar will get lumpy and then start to melt and turn brown.
- Once it is fully melted and a dark amber color, remove the saucepan from the heat and whisk in the butter and vanilla. The mixture will come to a rapid boil, once that is fully combined, pour in the heavy cream and sea salt. Stir until smooth and allow it to cool for about 20 minutes.
- To assemble the sundaes, cut one or two brownies, stack them on top of each other, scoop a generous helping of gelato on top of the brownie and drizzle the caramel over the top. Dive in with a spoon and enjoy!
- If you aren’t a salted caramel fan, simply omit it from the salted caramel recipe. You can also use a different kind of gelato like vanilla or coffee flavored.
Tori Winkelman http://toriwinkelmanbooks.com/