Love Potion Hot Fudge Sundaes
Because if you eat this and you don't fall instantly and irreparably in love, you're probably missing a heart. Or a soul. Probably both.
Ingredients
Brownies
1/2 cup flour (I use whole wheat, but don't be fooled, nothing healthy about this recipe)
1/2 cup unsweetened baking cocoa
1/4 tsp baking powder
1/4 tsp salt (I totally eyeball the salt)
1/2 cup olive oil
2 eggs
1 cup sugar
5 tbsp coffee liqueur
Hot Fudge Sauce
1/2 cup (1 stick) butter, which you will melt
1 1/2 cup sugar
1/4 cup unsweetened baking cocoa
5 oz evaporated milk
1/2 tsp vanilla
Toppings
Vanilla ice cream
Pecans/walnuts, crushed
Maraschino cherry (took three tries to spell "maraschino" correctly, yeesh)
Instructions
Brownies
- Preheat oven to 350*F and grease a 9x9 square baking dish.
- In a cereal bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
- In a small mixing bowl, using the same whisk, beat olive oil and eggs.
- Whisk in sugar and liqueur, whisking until frothy and well combined.
- Add the dry ingredients to the wet ingredients and, using a rubber spatula, mix together until just combined.
- Pour into the baking dish, scraping off far too much of the batter, which will make your kitchen barnacles whine when you give them the bowl to lick afterwards.
- Bake 35-40 minutes, or until you stab it in the heart and come out with no bits sticking to your stabby.
- Let it cool ~45 minutes, preferably under a ceiling fan unless you're doing this in the winter, in which case, just stick it in an unheated room until you're ready for it.
Hot Fudge Sauce
- While that's cooling, start on the hot fudge.
- In a small saucepan over medium high heat (7 or 8 on my stove), start melting the butter.
- While that's melting, dump in the sugar and cocoa, whisking it all so that it starts to combine and doesn't burn to the bottom of the pan.
- Gradually add the evaporated milk (and by "gradually" I mean "do it in approximate thirds of the can"). Keep whisking so it plays nice with the other ingredients.
- Reduce heat a little and add the vanilla.
- Keep whisking until the sugar's all melted (it will stop feeling grainy).
- You can serve it right away, or you can wait until it's cooled some. Mostly, the brownies decide.
I cut the brownies into 16 pieces (4x4) and serve each with a very small scoop of ice cream. This dessert's rich enough that you really don't need much of it to feel like you've totally overindulged. Yum!
Love Potion Hot Fudge Sundaes
Ingredients
Brownies
1/2 cup flour (I use whole wheat, but don't be fooled, nothing healthy about this recipe)
1/2 cup unsweetened baking cocoa
1/4 tsp baking powder
1/4 tsp salt (I totally eyeball the salt)
1/2 cup olive oil
2 eggs
1 cup sugar
5 tbsp coffee liqueur
Hot Fudge Sauce
1/2 cup (1 stick) butter, which you will melt
1 1/2 cup sugar
1/4 cup unsweetened baking cocoa
5 oz evaporated milk
1/2 tsp vanilla
Toppings
Vanilla ice cream
Pecans/walnuts, crushed
Maraschino cherry (took three tries to spell "maraschino" correctly, yeesh)
Instructions
Brownies
- Preheat oven to 350*F and grease a 9x9 square baking dish.
- In a cereal bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
- In a small mixing bowl, using the same whisk, beat olive oil and eggs.
- Whisk in sugar and liqueur, whisking until frothy and well combined.
- Add the dry ingredients to the wet ingredients and, using a rubber spatula, mix together until just combined.
- Pour into the baking dish, scraping off far too much of the batter, which will make your kitchen barnacles whine when you give them the bowl to lick afterwards.
- Bake 35-40 minutes, or until you stab it in the heart and come out with no bits sticking to your stabby.
- Let it cool ~45 minutes, preferably under a ceiling fan unless you're doing this in the winter, in which case, just stick it in an unheated room until you're ready for it.
Hot Fudge Sauce
- While that's cooling, start on the hot fudge.
- In a small saucepan over medium high heat (7 or 8 on my stove), start melting the butter.
- While that's melting, dump in the sugar and cocoa, whisking it all so that it starts to combine and doesn't burn to the bottom of the pan.
- Gradually add the evaporated milk (and by "gradually" I mean "do it in approximate thirds of the can"). Keep whisking so it plays nice with the other ingredients.
- Reduce heat a little and add the vanilla.
- Keep whisking until the sugar's all melted (it will stop feeling grainy).
- You can serve it right away, or you can wait until it's cooled some. Mostly, the brownies decide.
I cut the brownies into 16 pieces (4x4) and serve each with a very small scoop of ice cream. This dessert's rich enough that you really don't need much of it to feel like you've totally overindulged. Yum!
Comments
Post a Comment