Chocolate Fudge Brownie Sundae
This indulgent dessert combines rich dark chocolate brownies with velvety banana ice cream and a decadent caramel sauce. The fudgy brownies are studded with chestnut pieces and fudge chunks, creating a delightful texture, while the creamy banana ice cream adds a refreshing contrast. Drizzle the luscious caramel sauce over the top for an extra touch of sweetness. Perfect for a special treat or a gathering with loved ones, this dessert is sure to impress and satisfy any sweet cravings.
— Constant Cookbook
Ingredients
- 350g/12oz dark chocolate
- 250g/9oz unsalted butter
- 3 free-range eggs
- 250g/9oz dark muscovado sugar
- 75g/3oz chestnut
- 25g/1oz cocoa powder
- 1 tsp baking powder
- pinch of salt
- 110g/4oz fudge
- 4 bananas
- ¼ tsp vanilla essence
- 3-4 tbsp caster sugar
- 200ml/5floz buttermilk
- 110g/4oz dark soft brown sugar
- 110g/4oz butter
- 175ml/6floz double cream
Instructions
- For the brownie, preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in square cake tin.
- Melt the chocolate and butter together in a saucepan over a low heat. Remove the pan from the heat and set aside to cool slightly.
- Whisk the eggs until thick, then gradually beat in the sugar until glossy.
- Beat in the melted chocolate mixture, then gently fold in the chestnut flour, cocoa and baking powder and salt.â¨
- Fold in the fudge pieces then pour the mixture into the cake tin.
- Bake in the preheated oven for 30-40 minutes or until the surface is set - it will be cooked when a skewer into the middle comes out with just a little mixture stuck to it.
- Remove the brownie from the oven, set aside on a wire rack for about 20 minutes. Cut the brownie into approximately 16 squares.
- Meanwhile, for the banana ice cream, remove the frozen bananas from the freezer and leave to defrost slightly for a few minutes. Blend the frozen bananas, vanilla, sugar and half of the buttermilk in a food processor until smooth. While the motor is running, slowly add the remaining buttermilk and continue to blend until smooth and creamy.
- For the caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and simmer gently for 3-5 minutes, or until the mixture thickens slightly.
- To serve, place a brownie onto serving plates, top with a scoop banana ice cream and pour over the sauce.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6-8
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