Ingredients with Measurements:
- 1 box of brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 eggs
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
- 1 pint vanilla ice cream
- Chocolate syrup
- Whipped cream
- Maraschino cherries
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowl
- Electric mixer
- Ice cream scoop
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Mix well with an electric mixer until smooth.
3. Fold in the chocolate chips and chopped walnuts.
4. Pour the batter into a greased 9x13 inch baking pan.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the brownies cool for 10 minutes before cutting them into squares.
7. To assemble the sundae, place a brownie square at the bottom of a bowl.
8. Add a scoop of vanilla ice cream on top of the brownie.
9. Drizzle chocolate syrup over the ice cream.
10. Add another brownie square on top of the ice cream.
11. Add another scoop of vanilla ice cream on top of the brownie.
12. Drizzle more chocolate syrup over the ice cream.
13. Top with whipped cream and a maraschino cherry.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 550
- Total fat: 32g
- Saturated fat: 9g
- Cholesterol: 65mg
- Sodium: 300mg
- Total carbohydrates: 63g
- Dietary fiber: 3g
- Sugars: 44g
- Protein: 7g
Substitutions for ingredients:
- Instead of chocolate chips, you can use chopped dark chocolate.
- Instead of walnuts, you can use pecans or almonds.
- Instead of vanilla ice cream, you can use chocolate or strawberry ice cream.
Variations:
- You can add a layer of sliced bananas or strawberries between the brownie and ice cream layers.
- You can use caramel sauce instead of chocolate syrup.
- You can add a sprinkle of sea salt on top of the whipped cream for a sweet and salty flavor.
Tips and tricks:
- Make sure to let the brownies cool before cutting them into squares to prevent them from falling apart.
- You can make the brownies ahead of time and store them in an airtight container for up to 3 days.
- To make the whipped cream, use a chilled mixing bowl and beat the heavy cream until stiff peaks form.
Storage instructions:
- Store leftover brownies and ice cream separately in airtight containers in the freezer for up to 1 week.
Reheating instructions:
- To reheat the brownies, place them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Serve the brownie sundae in a clear glass bowl to show off the layers.
- Drizzle extra chocolate syrup on the sides of the bowl for a decorative touch.
Garnishes:
- Top the whipped cream with chocolate shavings or sprinkles.
Pairings:
- Serve the brownie sundae with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the brownies are too dry, try adding an extra egg or a tablespoon of vegetable oil to the batter.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to wash your hands and all cooking utensils before preparing the recipe.
- Store leftover brownies and ice cream in the freezer to prevent spoilage.
Food history:
- Brownies were first created in the United States in the late 19th century.
Flavor profiles:
- Sweet, chocolatey, nutty, creamy
Serving suggestions:
- Serve the brownie sundae as a dessert after a meal or as a special treat for a party.
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