Martha Stewart’s Mini Fudge Brownie Sundaes | Fudgy Brownie Sundaes | Martha Bakes Recipes

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Martha Stewart shares the recipe for one of her single-bowl desserts, the utterly delicious sundaes. Martha demos how to use a hot water bath (or bain-marie) to create the brownie batter out of melted chocolate, melted butter, and only the dutch process cocoa powder. She then tops the individual, mini sundaes with some gooey caramel, a scoop of vanilla ice cream, and a dollop of whipped cream. Martha calls this “rich and sinful” and we can see why!

#Fudge #Brownie #IceCream #Recipe #MarthaBakes #MarthaStewart

00:00 Introduction
00:09 Brownie
03:22 Caramel Sauce
05:05 Spoon Caramel Over Brownie
05:38 Top with Vanilla Ice Cream

Thanks for watching!
This originally aired on PBS, as part of Martha Bakes Season 6 Episode 9.

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 , sifted
Caramel Sauce for Brownie Sundaes, for serving
Vanilla ice cream, for serving

Step 1 – Preheat the oven to 350 degrees. Butter six 6-ounce ramekins.
Step 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.
Step 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 crumbs attached, 30 to 32 minutes. Let cool slightly, and serve warm with caramel sauce and a scoop of vanilla ice cream.

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