Tkc Sundae Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving an overhang for easy removal; lightly grease parchment.

Melt chocolate and butter

In a heatproof bowl set over a barely simmering pot of water (double boiler) or in short bursts in the microwave, melt the chopped semisweet chocolate with the butter until smooth. Stir to combine and remove from heat; let cool slightly (2–3 minutes).

Mix wet ingredients

Whisk the granulated sugar into the chocolate-butter mixture. Add eggs one at a time, whisking well after each until glossy. Stir in vanilla extract and the espresso powder until dissolved.

Add dry ingredients

Sift or whisk together the flour, cocoa powder, and salt. Gently fold the dry mixture into the wet batter just until no streaks remain—do not overmix.

Bake

Spread the batter evenly into the prepared pan. Bake 20–25 minutes for fudgy brownies (test with a toothpick: moist crumbs cling but not wet batter). Allow to cool in pan on a rack for at least 30 minutes before cutting into 4 squares.

Combine raspberries and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and release juices, about 5–7 minutes.

Remove from heat and stir in lemon juice. If mixture is very thick, stir in up to 1 tablespoon cold water to reach a pourable consistency.

Press the raspberry mixture through a fine-mesh sieve into a bowl to remove seeds, using the back of a spoon. Chill the coulis in the refrigerator while brownies cool.

In a medium, dry saucepan over medium heat, melt the 1/2 cup sugar, stirring or swirling frequently until it becomes an amber-brown liquid. Watch closely to avoid burning.

Once sugar reaches a deep amber color, remove from heat and immediately add the cubed butter, whisking vigorously (mixture will bubble).

Slowly add the warm heavy cream while whisking until smooth. If any hardened bits form, return briefly to low heat and stir until fully dissolved. Stir in sea salt. Let cool to warm (not hot) for drizzling.

Place chopped bittersweet chocolate in a heatproof bowl. Gently heat the cream until just simmering, then pour over the chocolate. Let sit 30 seconds, then whisk until smooth. Add corn syrup if using for extra shine. Keep warm for drizzling.

Make whipped cream: in a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until medium-stiff peaks form. Transfer to a piping bag or bowl.

Warm the caramel and chocolate sauces slightly if they have thickened. Slice the cooled espresso brownie into 4 squares. Place one brownie square in each dessert bowl or shallow dish.

If using, add 2 scoops of vanilla ice cream next to or on top of the brownie. Spoon 1–2 tablespoons raspberry coulis around the brownie and drizzle 1 tablespoon caramel and 1 tablespoon chocolate sauce over the brownie and ice cream. Add a large dollop or piped swirl of whipped cream on top.

Garnish with 1–2 fresh raspberries and, optionally, a light sprinkling of cocoa powder or flaky sea salt over the caramel. Serve immediately.