Classic Desserts by The Ritz-Carlton: Ice Cream Brownie Sundae
September 27, 2011
Yield: 10 Individual Servings
An all-American classic treat. The rich ice cream, silky caramel sauce and moist brownie perfectly complement one another.
- 1 1/2 sticks Unsalted Butter
- 1 teaspoon Vegetable Oil
- 1 1/2 cups Granulated Sugar
- 4 each Large Eggs, whole
- 1 teaspoon Vanilla Extract
- 1 1/3 cups Cake Flour
- 1/2 cup Cocoa Powder
- 3 oz. Chocolate, 60%
- 1 3/4 squares Chocolate, 100% (unsweetened)
Chocolate Brownie Method:
Grease 9” x 9” baking pan and place parchment paper on bottom (see tip below). Melt chocolate in double-boiler. Chocolate may also be melted in microwave—careful not to scorch. Mix butter, sugar and oil with a paddle attachment on mixer until fluffy. Add eggs and vanilla slowly into the mixture, then add melted chocolate. Gently add sifted flour and cocoa powder. Pour brownie mix into pan. Bake at 325°F for approximately 30 minutes. It’s important to not over bake the brownie to keep it moist. To tell: touch top of brownie with your hand; if it feels firm on surface but a little soft inside, the brownie is ready.
Vanilla Ice Cream, Dark Chocolate Ganache, Caramel Sauce & Whipped Cream:
View Vanilla Ice Cream, Dark Chocolate Ganache, Caramel Sauce, and Whipped Cream recipes (or use purchased products).
Cut brownies. Scoop the ice cream and layer with brownies. Pour caramel and chocolate sauce. Finish with whipped cream and top with a cherry.
If you mold non-stick foil to the bottom of the pan, then invert it inside the pan—the foil will fit perfectly and you won’t tear it with your fingertips or need to grease the pan. If you partially freeze brownies in the pan, cutting will be very easy. Simply lift the foil and the brownies out of the pan and cut into squares.
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