Father’s Day Brownie Sundaes with Homemade Chocolate Sauce Two Ways
A rich fudgy brownie topped with vanilla ice cream and homemade chocolate sauce?! Sometimes you just cannot improve on a classic. Except for the chocolate sauce, this is really more of an ‘assembly’ than a recipe. Feel free to take my suggestions as a jumping off point and make it your own by swapping out toppings to suit your personal taste.
My tips: 1) Make life easy and buy store-bought brownies. Whether you’re gf or not, you’re sure to find a great brownie at the bakery counter of your favorite market. Most good markets offer a nice gf version too. Or order our dreamy flourless hazelnut fudge brownies. We’ll ship them to you! 2) Buy store-bought vanilla ice cream. Choose your favorite brand. Mine is definitely Straus Creamery Vanilla Bean. 3) Dress it up with easy homemade chocolate sauce (two recipe options are below). 4) Pre-make and freeze the sundaes in mason jars. Add freshly whipped cream on top at the last minute. You’ll spoon through the multiple layers so you’re sure to get some of everything in each bite. 5) Add your favorite toppings: whipped cream, sprinkles, toasted nuts, brandied cherries, fresh strawberries. Experiment. In this case there’s no such thing as too much of a good thing. Enjoy!
Simple Homemade Chocolate Sauce Two Ways:
Yields 4 servings
The Classic:
1/2 cup cocoa powder
1/4 cup white sugar
1/4 tsp salt
1/4-1/3 cup very hot water
1/2 tsp vanilla extract
1) In a small bowl, whisk together the cocoa powder, sugar and salt. Add the hot water slowly, a tablespoon at a time, until sugar is dissolved and no lumps remain. Whisk in the vanilla extract. Add more or less water depending on your desired thickness. You want the sauce fluid but thick enough to coat the back of a spoon.
The Adult:
1/2 cup cocoa powder
1/4 cup white sugar
1/4 tsp salt
1/4-1/3 cup very hot brewed espresso (or hot rum)
1/2 tsp vanilla extract
1) In a small bowl, whisk together the cocoa powder, sugar and salt. Add the hot coffee slowly, a tablespoon at a time, until sugar is dissolved and no lumps remain. Whisk in the vanilla extract. Add more or less water depending on your desired thickness. You want the sauce fluid but thick enough to coat the back of a spoon.
Note: You can double, triple, or expand this recipe exponentially as needed, depending on your desired serving amount.