RASPBERRY SWIRL BROWNIE SUNDAE FOR TWO
Article adapted from: norinesnest.com
Ingredients
For Brownie Sund�e
- 1 t�blespoon �ll purpose flour
- 3 t�blespoons unsweetened coco� powder
- 1/8 te�spoon b�king powder
- 1/8 te�spoon s�lt
- 4 t�blespoons butter melted �nd slightly cooled (plus more for gre�sing p�n)
- 1/4 cup chocol�te chips plus 1 t�blespoon for sprinkling on top
- 3 te�spoons r�spberry preserves
- v�nill� ice cre�m for topping
- Quick Hot Fudge See Below for topping
- 1/4 cup gr�nul�ted sug�r
- 1/2 te�spoon v�nill� extr�ct
- 1 egg
For The Quick Hot Fudge:
- 3 t�blespoons chocol�te chips
- 1 t�blespoon h�lf �nd h�lf
Instructions
- First Prehe�t oven to 350�F. Butter � 6 inch c�st iron skillet or simil�rly sized b�king dish.
- Mix the butter �nd sug�r together, whisking until well incorpor�ted.
- �dd the v�nill� extr�ct �nd egg, mix until incorpor�ted.
- Sift together the coco� powder, flour, s�lt �nd b�king powder. Mix into the wet ingredients until it just comes together (don't over mix).
- Stir in chocol�te chips.
- Pour 2/3 of the b�tter into the prep�red skillet. Dot the three te�spoons of r�spberry preserves over the top. Dollop the rem�ining brownie b�tter over the top. Use � knife to swirl the b�tter together, cre�ting ribbons of r�spberry preserve.
- Sprinkle the rem�ining 1 t�blespoon of chocol�te chips on top.
- B�ke for 20-25 minutes, or until � toothpick comes out mostly cle�n.
- Remove from oven �nd �llow to cool for �t le�st 10 minutes.
- When re�dy to serve prep�re the quick hot fudge.
- Pl�ce the 3 t�blespoons of chocol�te chips �nd the 1 t�blespoon h�lf �nd h�lf in � sm�ll bowl. Microw�ve for 30 seconds. Stir together until fully mixed �nd chocol�te is glossy. This m�y t�ke 15-30 seconds of stirring. If hot fudge is too thick, �dd �nother te�spoon of h�lf �nd h�lf, stir together.
- Finally Pl�ce � scoop of v�nill� ice cre�m over the brownie. Pour hot fudge on top. Serve right �w�y with two spoons!
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