Warm Brownie Sundae Recipe
Our Housemade Brownie Topped with Vanilla Ice Cream, Whipped Cream, Toasted Almonds, Chocolate Fudge and Caramel Sauce. Served with Jack Daniels Crème Anglaise
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Ingredients
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Brownies (housemade)
Assembly & toppings
Jack Daniels Crème Anglaise
Finishing & optional
Method
Brownies (housemade)
- 1
Preheat and melt
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving an overhang. In a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave, melt the 0.75 cup butter with the 4 oz chopped bittersweet chocolate until smooth. Stir and let cool slightly, about 5 minutes.
- 2
Mix sugars and eggs
Whisk together 1 cup granulated sugar and 0.25 cup light brown sugar in a bowl. Add 2 large eggs, one at a time, whisking until combined and slightly thickened. Whisk in 1 tsp vanilla extract.
- 3
- 4
Bake
Pour batter into the prepared 8x8 pan, smoothing the top. Bake 20–25 minutes until a toothpick inserted near the center comes out with a few moist crumbs (do not overbake). Let brownies cool in the pan on a rack for 10 minutes, then use the parchment overhang to lift them out. For warm sundaes, cut into 4 large squares and keep warm in a low oven (200°F / 95°C) wrapped loosely in foil, or reheat in a skillet as described below.
Jack Daniels Crème Anglaise
- 5
Warm dairy
In a small saucepan, combine 1 cup whole milk and 0.5 cup heavy cream. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil). Remove from heat.
- 6
Temper yolks
In a bowl, whisk 3 egg yolks with 0.25 cup granulated sugar and 0.125 tsp salt until pale and slightly thick. Slowly pour one-third of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the yolk mixture back into the saucepan with the remaining milk mixture.
- 7
Cook custard
Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not let it boil or scramble. Remove from heat and stir in 0.5 tsp vanilla extract and 2 tbs Jack Daniels. Strain through a fine-mesh sieve into a bowl to remove any cooked bits. Chill if making ahead; if serving warm, keep at a warm but not hot temperature.
Assembly & toppings
- 8
- 9
Warm brownie in skillet (optional)
If the brownies are room temperature, heat a small skillet over medium-low and melt 1 tsp unsalted butter. Add one brownie square and warm 45–60 seconds per side until the exterior is warm and slightly crisp (or place in a preheated 350°F oven for 5–7 minutes).
- 10
Plate the sundae
Place one warm brownie square on a serving plate or shallow bowl. Top with 2 scoops vanilla ice cream. Spoon 2 tbs toasted almonds over the ice cream. Drizzle 0.25 cup chocolate fudge sauce and 0.25 cup caramel sauce evenly over the ice cream and brownie. Add 0.5 cup whipped cream on top or to the side. Sprinkle the toasted almonds over the whipped cream. If desired, dust lightly with 1 tbs powdered sugar.
- 11
Serve with crème anglaise
Pour 2–3 tablespoons of warm (or chilled) Jack Daniels Crème Anglaise into a small pitcher and serve alongside the plated sundae for guests to spoon over the brownie. Alternatively, drizzle a little crème anglaise directly around the brownie before serving.
