Hazelnut Fudge & Sticky Toffee Brownie Sundae

fudge sundae

Dig into Mario Batali’s Hazelnut Fudge & Sticky Toffee Brownie Sundae!

Ingredients

Fudgy Brownies

1 1/2 sticks unsalted butter
1 cup granulated sugar
1/4 cup light brown sugar
1 cup unsweetened Dutch process cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
Hazelnut Fudge Sauce 
1 cup chocolate hazelnut spread
1/2 cup heavy cream
Pinch of salt
Sticky Toffee Sauce
1/2 cup light brown sugar
1/2 cup granulated sugar
1/4 cup dark corn syrup
1 stick unsalted butter
1 cup heavy cream
Pinch of salt
To Serve

1/2 gallon vanilla ice cream
1/2 cups toasted hazelnuts (chopped to garnish)
Bourbon-Banana Flambé
2 tablespoons butter
2 Bananas (sliced)
1/4 cup brown sugar
2 tablespoons bourbon

Directions

For the Brownies:

Preheat oven to 350°F. Grease an 8×8 inch square baking pan. Line with two sheets of parchment and grease again. Allow to overhang on opposite sides to easily lift the brownies out when they are done.

In a medium bowl, melt the butter in the microwave.  Whisk in sugars, cocoa powder, salt, vanilla and eggs.

Stir in the flour to the wet mixture until the flour is no longer visible.  Spread batter into the prepared baking pan.

Bake for 30-35 minutes.   Remove from oven and allow to cool for 10 minutes before removing from pan.  Cut brownies into 12 pieces. Serve warm or room temperature with vanilla ice cream, hazelnut fudge sauce, sticky toffee sauce, flambéed bourbon-bananas and garnish with chopped hazelnuts.

Hazelnut Fudge Sauce:

In a medium sauce pot over low heat, gently stir together the chocolate hazelnut spread, heavy cream, and salt.  Once warm, set aside for later use.

Sticky Toffee Sauce:

In a medium sauce pot, add the sugars, dark corn syrup and butter.  Gently bring to a boil. Boil 2-3 minutes. Add the salt and the cream, cook for an additional 2-3 minutes over medium-high heat until the sauce becomes sticky and thick.  Set aside for later use.

Bourbon-Banana Flambé:

Melt butter in a large sauté pan over medium-high heat. Once hot add the bananas and brown sugar and sauté for 3 minutes until caramelized. Remove the pan from the flame and add the bourbon. Carefully, place the pan back on high heat and immediately light sauce on fire using a kitchen torch. Let alcohol burn off. Remove from heat and serve warm.

Serve with vanilla ice cream and garnish with your choice of toppings.

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