Ghirardelli Stuffed Brownie Sundaes
Indulge in the ultimate dessert with Ghirardelli Stuffed Brownie Sundaes. These rich brownies, oozing with luscious caramel and chocolate, are topped with creamy ice cream and a drizzle of both chocolate and caramel sauces. Perfect for satisfying your sweet tooth any day of the week!
Equipment
- Wooden Spoon
- Frying Pan
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 4 ounces Unsweetened Chocolate Coarsely chopped
- 3/4 cup Unsalted Butter Cut into cubes
- 1 cup Granulated Sugar
- 3 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Salt
- 1 cup All-Purpose Flour
- 12 pieces Ghirardelli Milk & Caramel SQUARES
- Vanilla Bean Ice Cream For garnishing
- Salted Caramel Sauce For garnishing
- Chocolate Sauce For garnishing
- Whipped Cream For garnishing
- Maraschino Cherries For garnishing
- 12 pieces Ghirardelli Milk & Caramel SQUARES
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with foil, leaving about 1 inch of the foil extending over the edges. This extra foil creates handles, making it easy to lift the brownies from the pan. After lining, spray the foil with nonstick cooking spray and set it aside.
- In a large, microwave-safe bowl, combine the unsweetened chocolate and unsalted butter. Microwave at medium power for 2 to 3 minutes, stirring occasionally until the butter is melted and the mixture is smooth.
- Once the chocolate and butter are melted together, stir until it’s completely smooth. Then whisk in the granulated sugar, eggs, vanilla extract, and salt. Mix well until fully combined.
- Gradually sift in the all-purpose flour, stirring gently until just combined. Be careful not to overmix; you want to maintain that fudgy texture.
- Spread half of the brownie batter into the prepared pan evenly. Now it’s time for the magic—add a single layer of Ghirardelli Milk & Caramel SQUARES on top of the batter. Then cover with the remaining half of the brownie batter.
- Carefully place your brownie pan in the preheated oven and bake for 30 minutes. Keep an eye on them; you want them to be set but not overbaked. The edges should look firm while the center remains slightly soft.
- Once baked, remove the brownies from the oven and allow them to cool in the pan. After they are sufficiently cool, lift them out using the foil handles, and cut them into large squares.
- Now comes the fun part! Serve each brownie topped with a generous scoop of vanilla bean ice cream. Drizzle with salted caramel sauce and chocolate sauce, then finish with a dollop of whipped cream and a maraschino cherry on top.
Notes
To keep your brownies fresh, store them in an airtight container. If you plan to keep them longer, consider refrigerating for an extended shelf life.