Best Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce Recipes

Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce image

Provided by evelynathens

Categories Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup butter, cut into small pieces
4 ounces best-quality chocolate, coarsely chopped (semisweet works too)
3/4 cup sugar
4 egg yolks, room temperature
1 tablespoon instant coffee, dissolved in
1 tablespoon rum
1 teaspoon vanilla
1/4 cup all-purpose flour
5 egg whites, room temperature
1 pint premium-quality vanilla ice cream
2 tablespoons rum

Steps:

Position rack in center of oven and preheat to 450°F.
Butter a 1-quart soufflé dish and sprinkle with sugar.
Melt butter with chocolate, stirring until smooth.
Blend in ¼ cup of sugar, yolks, coffee mixture and vanilla; stir in flour (can be prepared several hours ahead and set aside at cool room temperature. Reheat before continuing.) Beat whites in large bowl until soft peaks form; gradually add remaining ½ cup sugar, beating, until whites are stiff but not dry.
Fold ¼ of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate - a few streaks of white may remain).
Gently turn batter into prepared dish.
Sprinkle lightly with sugar.
Bake 5 minutes.
Reduce oven temperature to 400F and continue baking until puffed, about 20 minutes (center will remain moist).
Serve immediately with sauce.
(and remember - A SOUFFLE WAITS FOR NO ONE).
Vanilla Ice Cream Sauce: Let ice cream soften 10 minutes; add rum and beat until smooth.

Nutrition Facts : Calories 509, Fat 33.3, SaturatedFat 20.1, Cholesterol 187.5, Sodium 202.7, Carbohydrate 46.9, Fiber 3.6, Sugar 35.6, Protein 9.5

Chocolate Brownies With Hot Fudge Sauce image

Provided by notevenhalf

Categories Bar Cookie

Time 50m

Yield 8-10 Brownies, 8-10 serving(s)

Number Of Ingredients 13

1 cup sugar
1/2 cup margarine
2 eggs
1 teaspoon vanilla
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecan nuts
2 tablespoons margarine, melted
1/3 cup cocoa, sifted
397 g sweetened condensed milk
2 tablespoons water
1 teaspoon vanilla

Steps:

Brownies: Preheat oven to 180°C or 350°F.
Cook the sugar, margarine and cocoa powder on stove over medium until the margarine is melted.
Remove from heat, add eggs and vanilla. Stir.
Add remaining ingredients (flour, baking powder and salt).
Stir in nuts.
Put in greased 20cm (8 inch) square pan.
Bake at 180°C or 350°F for 25 minutes.
Sauce: Combine melted margarine, sifted cocoa and water in a microwave proof bowl.
Blend in condensed milk with wire whisk.
Microwave on high for 1 minute, then whisk to blend.
Microwave 1 1/2 minutes more on high. Add vanilla and blend with whisk completely.
Serve hot with brownies and ice-cream of choice.
To preserve: Leave to cool, put in jar with lid and refrigerate.
To reheat: Remove lid from jar and microwave. If the sauce is too thick, add some water.