Gluten Free Brownie Sundae Recipe
Dark Honduran chocolate brownie, made with gluten free flour, topped with vanilla ice cream
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Ingredients
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Brownie
Toppings
Method
Brownie Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Melt Chocolate and Butter
In a medium saucepan over low heat, melt the chopped Honduran chocolate and unsalted butter together, stirring constantly until smooth. Remove from heat and let cool slightly.
- 3
Mix Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, cocoa powder, and salt until well combined.
- 4
Combine Wet Ingredients
In a large mixing bowl, combine the melted chocolate mixture with granulated sugar. Stir until well mixed. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
- 6
Bake the Brownies
Pour the brownie batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- 7
Cool and Cut
Allow the brownies to cool in the pan for at least 15 minutes before cutting into squares.
Assembly
- 8
Scoop Ice Cream
While the brownies are cooling, scoop the vanilla ice cream into 4 servings.
- 9
Plate the Dessert
On a plate, place a brownie square and top it with a scoop of vanilla ice cream.
- 10
Add Toppings
Drizzle chocolate sauce over the ice cream, and add chopped nuts, whipped cream, and a maraschino cherry if desired.
- 11
Serve
Serve immediately and enjoy your Gluten Free Brownie Sundae!