Fudgy Brownie Sundaes (Martha Stewart)

By zircon50

Ingredients

• BROWNIES:
• 1/2 cup (1 stick) unsalted butter, cut into pieces, at room temperature, plus more for ramekins
• 6 ounces bittersweet chocolate (61%), coarsely chopped
• 1 1/2 cups sugar
• 3 large eggs
• 1/4 cup Dutch-process cocoa powder
• 1/2 teaspoon coarse salt
• 1/2 cup plus 2 tablespoons all-purpose flour, sifted
• CARAMEL SAUCE:
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon pure vanilla extract

Preparation

Step 1

BROWNIES:
1. Preheat oven to 350 degrees. Butter six 6-ounce ramekins.

2. Melt butter and chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Sift in cocoa and salt. Fold in flour until combined.

3. Using a 1/2-cup ice cream scoop, divide batter among prepared ramekins. Bake until set and a toothpick inserted into the center comes out with moist crumbs attached, 30 to 32 minutes. Let cool slightly, and serve warm with caramel sauce and a scoop of vanilla ice cream.

CARAMEL SAUCE:
1. Cook sugar, salt and 1/4 cup water in a small saucepan over medium heat until sugar is a medium amber color, about 7 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.

2. Remove from heat. Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla.

Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.