Monday, February 4, 2013
Brownie Sundaes with Homemade Hot Fudge (Oh yeah baby)
I am pretty much a brownie connoisseur. If you asked my family what mom's favorite dessert is, I'm pretty sure they'd tell you brownies (or chocolate). Pretty interchangeable if you ask me. This is my go-to brownie recipe. If we're not eating them fancied up like this, I just dust them with powdered sugar. No frosting needed.
We enjoyed these (again) for Super Bowl Sunday. Do you have Turkey Hill ice cream available near you? This is the Homemade Vanilla, and it's goood. And if you've never made homemade hot fudge sauce before, give it a whirl. But don't substitute milk for the half & half...it just isn't the same.
My Favorite Brownies
In a large bowl, melt 2 cubes of butter in the microwave.
Whisk in 1/2 cup (heaping) of unsweetened cocoa powder.
Stir in 2 c. sugar until well combined.
Add 1/4 t. salt and 2 t. vanilla.
Whisk in 4 eggs.
Stir in 1 c. flour.
Spread batter into a greased (bottom only) 9x13 pan. Bake in a preheated 350 degree oven for 25-30 minutes, or until a pick inserted in the center comes out with a very few moist crumbs. Cool.
Hot Fudge Sauce
adapted from the book Ice Cream by Mable Hoffman
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1/2 c. light corn syrup
1/4. c. half & half (or cream, but don't use milk!)
2 T. butter
1 t. vanilla
In a medium saucepan, combine sugar and cocoa, then stir in the corn syrup and half & half. Whisk over medium heat until it boils. Lower the heat and let it simmer for 3 minutes, stirring occasionally. Stir in butter and vanilla, stirring until the butter melts and is incorporated. Pour into a glass jar to cool. Serve warm or cold.