Out of the Frying Pan! Recipes: Sweetheart Sundaes (printer version)

	Printer-friendly recipe

back

Sweetheart Sundaes (30 minutes)

brownie hearts:

1/2 cup butter, melted
1 cup sugar
2 eggs
1/2 cup flour
1/3 cup unsweetened cocoa powder, plus extra to dust pan
1/4 teaspoon salt
1 teaspoon vanilla extract

fudge sauce:

1 cup whipping cream
2 tablespoons sugar
3 tablespoon cocoa

serve with:

vanilla ice cream
maraschino cherries (if desired)

Preheat oven to 350°. Butter an 11 x 13 cake pan and dust with cocoa. Tap out excess cocoa and set aside.
In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Beat in flour, cocoa and salt; add vanilla. Spread evenly into the prepared pan. They'll be much thinner than normal brownies, because you're using a much larger pan.
Bake for 15 minutes. Cool slightly, then cut out 5 - 6 small hearts per sundae. Save extras (including scraps) for snacks, stacked sundaes, or ice cream sandwiches. Wrap unused brownies tightly and freeze for up to a month.
While brownies bake, make chocolate sauce. (Sauce may also be made several hours ahead.) Combine sugar and cocoa in a sauce pan over low heat. Add the cream in a slow stream, stirring. Allow to cook for about 8 minutes, or until it has slightly thickened, while stirring constantly. Allow to cool slightly. Store in a sealed container at room temperature until ready to serve.
To assemble, place a small scoop of ice cream in a wine glass. Surround with small brownie hearts and top with a bit of sauce. Repeat to fill glass and top with a cherry.