Sunday, April 14, 2013

Gooey Brownie Sundae

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This recipe has two parts, a fudgy brownie and a delicious frosting that goes along with it! This is a cast-iron skillet recipe but you could certainly make this in a 10 inch baking dish. The frosting recipe is also multi-purpose. Along with brownies it can also be used on cakes, cupcakes, ice cream, cinnamon rolls and fruit. I used it like a dipping sauce once at a dinner party and paired it with fresh fruit and sweet breads. It was a big hit!

1 c All Purpose Flour
1/2 tsp Baking Soda
1 c Sugar
1/4 c (1/2 stick) Butter
1/4 c Vegetable Oil
2 tbl Cocoa Powder
1/2 c Water
1/4 c Buttermilk
1/2 tsp Vanilla
1 Egg
Dash Salt
1/4 c (1/2 stick) Butter
2 tbl Cocoa Powder
4 tbl Milk
2 c Powdered Sugar
1/2 tsp Vanilla

Brownie Directions:
Preheat oven to 350*. In a large bowl whisk Flour, Baking Soda, Sugar and Salt together; set aside.
In a cast-iron skillet bring Butter, Vegetable Oil, Cocoa Powder and Water to a boil. Remove from the heat and carefully whisk in a little of the dry ingredients at a time until it's all combined. Adding it little by little decreases the chances of overflow. (The photo below is what it will look like right before adding the dry ingredients)
Once combined mix in the Buttermilk, Egg and Vanilla. Bake at 350* for 20-25 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
Frosting Directions:
While cake starts to cool, make the frosting. In a medium saucepan bring Butter, Cocoa and Milk to a boil.
Remove them from the heat and add the Powdered Sugar and Vanilla. Stir to combine. Pour over the warm brownie, spreading it out as you pour. When set the frosting will appear slick and shiny. Almost like it has hardened. If you're serving the whole brownie immediately, now is the time to add your toppings. Nuts, Berries, Ice Cream, Caramel, whatever you choose! I keep it simple and serve in it sections with vanilla bean ice cream and a strawberry.

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