WARM BROWNIE SUNDAE
From Christina Lane: I like to end a Friday date-night-at-home dinner with this easy dessert. But, really, it’s great for putting a pep back in your step on a lousy Monday, too. Use your favorite flavor of ice cream on top. I’m partial to chocolate chip, but mint chip is frequently perched on top of this brownie in my house, too. Yield • 1 (6-inch) round cake
- Cooking spray
- 4 tablespoons 60 grams
- unsalted butter
- ½ cup 100 grams granulated sugar
- ¼ cup + 2 tablespoons 42 grams unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ cup 30 grams all-purpose flour
- 2 tablespoons 23 grams semisweet chocolate chips
- 1 scoop of your favorite ice cream
- Heavy whipped cream optional
- 1 Maraschino cherry optional
Preheat the oven to 325°F, and spray a 6-inch cast-iron skillet (or other ovenproof small skillet) with cooking spray.
Dice the butter into eight pieces and place in a microwave-safe bowl. Sprinkle the sugar and cocoa powder on top. Microwave on high for 30 seconds. Stop, stir, and then microwave for another 30 seconds.
Carefully remove the bowl from the microwave, and stir in the salt and vanilla. Stir for about 30 seconds to cool the mixture. Then, add the egg and stir well.
Sprinkle the flour on top, and then stir vigorously for fifty strokes, using a wooden spoon. The brownie batter will become thick and glossy. Finally, stir in the chocolate chips.
Scrape the mixture into the prepared skillet. Bake for 24 to 28 minutes. It’s okay for the brownie to stay a little gooey in the middle.
Top with the ice cream, whipped cream, and a cherry and serve immediately with two spoons.
“Reprinted with permission from Dessert for Two by Christina Lane, The Countryman Press 2015”