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Hot Brownie Sundae

  From the Chili Pepper Magazine, March 2009

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                                                        * Exported from MasterCook *

                                                                Hot Brownie Sundae

Recipe By :  A. J. Fox, Chile Magazine, March 2009
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 tablespoons butter -- plus extra for greasing the pan
3 tablespoons Dutch-process cocoa powder -- plus more for dusting
1/4 cup milk
1 tablespoon vinegar-based hot sauce -- see notes
6 ounces bittersweet chocolate -- or semisweet if you prefer -- see notes
1 ounce unsweetened chocolate
1/4 cup flour
pinch salt -- see notes
1/4 cup walnuts -- chopped -- see notes
1/4 cup bittersweet chocolate chips -- or semisweet if preferred
3 each eggs
1 1/4 cups sugar
4 1/2 ounces chocolate -- chopped
1/4 cup sugar
1 tablespoon honey
1 tablespoon hot sauce -- see notes
1/4 cup heavy cream -- plus 2 tablespoons
2 tablespoons butter
pinch salt -- see notes
6 cups vanilla ice cream -- to serve


Preheat oven to 350F.

Butter a 9x9-inch square baking dish and dust with cocoa powder. In a measuring cup, combine milk and hot sauce, and stir well. Set aside to dour. In a double boiler, melt butter and both chocolates; remove from heat. In large bowl, sift together flour, cocoa powder and salt. Combine flour mixture with walnuts and chocolate chips.

Using a mixer, beat together eggs and sugar until pale and fluffy, about 2 to 3 minutes. Pour reserved melted chocolate into the egg mixture, and mix until well incorporated. Slowly stream in the soured milk mixture. Gently stir in the flour mixture until just combines. Pour batter into the pan, and bake until a skewer inserted into the middle comes out clean, about 30 minutes.


Place chopped chocolate in a heatproof bowl. In a medium pot over medium-high heat, combine sugar, honey and hot sauce, and bring to a boil. Cook until mixture turns a dark amber color, about 1 to 2 minutes. Carefully whisk in cream. Then whisk in butter and salt until smooth. Remove from heat, and pour mixture over chocolate. Allow to sit 1 minute to melt; stir until smooth. Keep warm, or reheat gently over low heat. Drizzle sauce over brownie and ice cream to serve.

Description: "A hot sauce lover's dream comes true with this chilehead twist on a classic brownie sundae. Zest factor: Medium to Hot."

Source: "Chile Pepper Magazine, March 2009"

NOTES : Check the ingredients of your hot sauce; you want a vinegar-based one that doesn't contain garlic or other savory flavors (such as Tabasco or Texas Pete), and if salt is listed as one of its ingredients, you should omit salt from both recipes. A fruit-based hot sauce would work especially well. In the brownie recipe, the hot sauce is combined with the milk to sour it, essentially making homemade buttermilk. Also, we recommend that you use a high-quality chocolate, such as E. Guittard. You can substitute your favorite spiced nuts for the walnuts, if you'd like.

Contributed to the FareShare Gazette by Art; February 3, 2009

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