Piñon Brownie Sundae Recipe
A rich chocolate piñon brownie, served warm with a scoop of vanilla bean ice cream drizzled with red chile caramel sauce.
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Ingredients
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Brownie
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- 2
Melt Butter and Mix Sugars
In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and stir in granulated sugar and brown sugar until smooth.
- 3
Add Eggs and Vanilla
Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, and salt.
- 5
Combine Mixtures
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- 6
Add Piñon Nuts
Gently fold in the piñon nuts.
- 7
Bake the Brownies
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- 8
Prepare Red Chile Caramel Sauce
While brownies are baking, prepare the red chile caramel sauce. In a saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook until the sugar dissolves and turns a golden color. Remove from heat and carefully stir in 1/2 cup of heavy cream and 1-2 tsp of red chile powder for spice.
- 9
Serve
Once the brownies are done, let them cool slightly. Serve warm with a scoop of vanilla bean ice cream on top, drizzled with red chile caramel sauce.