Name: Kickback Jack's Durhams BROWNIE SUNDAE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 0.75 cups unsalted butter; 4 oz semisweet chocolate, chopped (or chocolate chips); 1 cups granulated sugar; 0.25 cups light brown sugar, packed; 2 large eggs; 1 tsp vanilla extract; 0.5 cups all-purpose flour; 0.25 cups unsweetened cocoa powder; 0.25 tsp salt; 0.25 cups unsweetened cocoa powder; 0.5 cups granulated sugar; 0.5 cups water; 0.5 tsp vanilla extract; 0.125 tsp salt; 0.5 cups granulated sugar; 2 tbs unsalted butter; 0.25 cups heavy cream; 0.125 tsp sea salt; 2 scoops vanilla bean ice cream (or good-quality vanilla); 0.5 cups whipped cream; 2 tbs Heath bar (or toffee candy), finely chopped; 1 each maraschino cherries; 1 tsp butter (for pan)

Method

Brownies

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan with 1 tsp butter and line with parchment paper leaving an overhang for easy removal.

Melt butter and chocolate: In a heatproof bowl set over (or in) gently simmering water, combine 0.75 cup butter and 4 oz chopped semisweet chocolate; stir until fully melted and smooth. Remove from heat and let cool 2–3 minutes.

Mix sugars and eggs: Whisk 1 cup granulated sugar and 0.25 cup packed light brown sugar into the melted chocolate until incorporated. Add 2 large eggs one at a time, whisking after each until glossy. Stir in 1 tsp vanilla extract.

Add dry ingredients: Sift together 0.5 cup all-purpose flour, 0.25 cup unsweetened cocoa powder, and 0.25 tsp salt. Fold the dry mixture into the chocolate batter until just combined; do not overmix.

Bake: Pour batter into prepared pan, smoothing the top. Bake 20–25 minutes until a toothpick inserted in the center comes out with a few moist crumbs (for fudgy brownies). Cool in pan 15 minutes, then lift out using parchment and cool another 5 minutes. For serving warm, cut into 4 squares and reheat briefly before assembling (see assembly).

Chocolate Syrup

Make syrup: In a small saucepan, whisk together 0.25 cup cocoa powder and 0.5 cup granulated sugar. Add 0.5 cup water and stir until smooth. Bring to a gentle simmer over medium heat, stirring frequently, and cook 2–3 minutes until slightly thickened.

Finish syrup: Remove from heat, stir in 0.5 tsp vanilla extract and 0.125 tsp salt. Let cool slightly. The syrup will thicken as it cools; if too thick, whisk in up to 1–2 tsp warm water to reach a pourable consistency.

Caramel Sauce

Cook sugar: In a medium heavy-bottomed saucepan, spread 0.5 cup granulated sugar in an even layer. Heat over medium without stirring; swirl the pan occasionally until sugar melts and turns amber (watch carefully to prevent burning).

Finish caramel: As soon as sugar reaches a deep amber color, add 2 tbsp unsalted butter (be careful—mixture will bubble). Stir until butter is melted. Remove from heat and slowly whisk in 0.25 cup heavy cream (mixture will bubble vigorously). Stir until smooth. Whisk in 0.125 tsp sea salt. Allow to cool to warm, pourable thickness.

Toppings & Assembly

Warm brownies (optional): If brownies have cooled, warm individual brownie squares for 10–15 seconds in the microwave or briefly in a 300°F (150°C) oven until warm but not piping hot.

Plate: Place one warm brownie square on each dessert plate (serves 4 if you cut into 4; recipe makes 4 generous sundaes).

Add ice cream: Top each warm brownie with 2 scoops of vanilla bean ice cream.

Drizzle sauces: Spoon a generous ribbon of chocolate syrup over the ice cream and brownie, then drizzle caramel sauce alongside or over the top. Use about 2–3 tbsp of combined sauces per sundae, or to taste.

Finish with whipped cream and crunch: Dollop about 2 tbsp whipped cream on each sundae. Sprinkle ~2 tbsp chopped Heath bar (about 1/2 tbsp per sundae if 4 servings) or to taste, concentrating some on the whipped cream so it adheres.

Garnish and serve: Top each sundae with one maraschino cherry. Serve immediately while brownie is warm and ice cream beginning to soften.

Brownie Sundae Recipe