A moist, decadent brownie gets topped with the classic combo of caramel and vanilla ice cream. Martha made this recipe on Martha Bakes episode 609.
Ingredients
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½ cup (1 stick) unsalted butter, cut into pieces, at room temperature, plus more for ramekins
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6 ounces bittersweet chocolate (61%), coarsely chopped
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1 ½ cups sugar
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3 large eggs
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¼ cup Dutch-process cocoa powder
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½ teaspoon coarse salt
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½ cup plus 2 tablespoons all-purpose flour, sifted
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Caramel Sauce for Brownie Sundaes, for serving
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Vanilla ice cream, for serving
Directions
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Preheat oven to 350 degrees. Butter six 6-ounce ramekins.
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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.
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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.