Best Layered Brownie Skillet Sundae Recipes

Ancho Brownie Sundae image

Provided by Food Network Kitchen

Categories dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 22

1 stick unsalted butter, plus more for the pan
12 ounces bittersweet chocolate, chopped (or 2 cups bittersweet chocolate chips)
1 cup packed dark brown sugar
1/2 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon finely grated orange zest
Pinch of ground cloves
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons packed dark brown sugar
2 tablespoons light corn syrup
Pinch of salt
4 ounces bittersweet chocolate, chopped (or about 1/2 heaping cup bittersweet chocolate chips)
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
1/4 teaspoon cayenne pepper
Dulce de leche or vanilla ice cream, for serving

Steps:

Make the brownies: Preheat the oven to 325 degrees F. Butter a 10-inch ovenproof skillet; set aside. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring occasionally, until melted and smooth, 3 to 5 minutes. Whisk in the brown sugar and granulated sugar until incorporated. Set aside to cool slightly, then whisk in the eggs and vanilla. Whisk in the flour, chile powder, cinnamon, salt, orange zest and cloves until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, 35 minutes. Let cool slightly.
Meanwhile, make the chocolate sauce: Combine the heavy cream, butter, brown sugar, corn syrup and salt in a medium saucepan. Cook, whisking, until melted and barely simmering, 3 to 4 minutes. Whisk in the chocolate, cocoa powder, espresso powder and cayenne until smooth and slightly thickened. Let cool slightly.
Cut the brownies into wedges. Top with ice cream and the chocolate sauce.

Skillet Brownie image

Provided by Food Network Kitchen

Categories dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

1 stick unsalted butter, plus more for the skillet
1/2 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk chocolate chips
1/2 cup cold heavy cream
1/3 cup marshmallow cream

Steps:

Preheat a grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side.
Lightly butter the bottom and sides of a well-seasoned 10-inch cast-iron skillet. Melt the butter in a metal bowl over indirect heat on the grill; let cool slightly. Whisk in the granulated sugar, brown sugar, eggs and vanilla until smooth. Add the flour, cocoa powder, salt and baking powder and whisk until well combined. Stir in the chocolate chips. Spread the batter in the skillet.
Once the grill registers 325˚ F to 350˚ F, set the skillet on the cooler side of the grill (indirect heat), cover the grill and cook until the edges of the brownie are set and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the grill and let the brownie cool in the skillet at least 20 minutes.
Meanwhile, beat the heavy cream to soft peaks in a medium bowl with a mixer on medium-high speed. Add the marshmallow cream and continue beating to firm peaks. Serve the brownie with the whipped cream.