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What could be better than rich, fudgy dark chocolate brownies? How about topping them with ice cream and a creamy and indulgent hot fudge sauce?
Even better? Make it a celebratory sundae bar! Kids and grownups alike will be grinning from ear to ear when these super moist brownies meet ice cream, hot fudge, and oh the toppings!
Ahh. Brownies and ice cream – they make people very happy.
Recipes adapted from: Dairy-Free Gluten Free Baking Cooking by Danielle Fahenkrug, page 96 and the pretty bee.
There are two amazing components that I will be making for this stupendous brownie sundae bar – the super fudgy chocolatey brownies and the silky and indulgent hot fudge sauce.
But before I talk about making them, I want to be very clear about something. These brownies? They don't need the sundae bar. I just want you to understand how truly spectacular they are completely on their own. They are seriously addictive. And nobody will ever know that they are gluten-free and dairy-free unless you told them. And even then, they won't care. Why? Because these will probably be the best brownies they have ever eaten.
Using a combination of melted chocolate, raw cacao powder (raw cacao powder is the same as raw cocoa powder; it's just roasted cacao beans that have been ground up), and instant espresso powder gives these brownies such a deep, rich, intense chocolate flavor. Don't worry – they won't taste like coffee. The espresso powder will just intensify the chocolate flavor. I am also using 5 eggs in this recipe. That's right – 5. The eggs make them so incredibly moist and fudgy and slightly cracked on top – all the qualities an outrageous brownie should have. If you prefer your brownies more cake-like, just add 5 to 10 minutes to the baking time listed below.
Now, even though I said the outrageous brownies don't necessarily need the sundae bar doesn't mean that this sauce will go unnoticed. Come on, it's hot fudge sauce after all. It's super simple and easy to make with only a few ingredients. Who knew you could make hot fudge sauce completely dairy-free, gluten-free and vegan? It's chocolatey, silky, decadent and, oh so rich. It is just perfect. I want to put it on everything – brownies and ice cream (of course), strawberries, pretzels, marshmallows, waffles, pancakes, my spoon.
For the brownies: In a medium bowl, combine 1-1/4 cups chocolate chunks and the butter (I'm using dairy-free). Microwave for about 1 to 2 minutes, until the chocolate just starts to melt. Stir in the instant coffee and mix until it is completely melted. Set aside.
In a large mixing bowl, beat the eggs, sugar, and vanilla until light and thick in color, about 10 minutes. On low speed, blend in the melted chocolate mixture. Slowly add the dry ingredient mixture (sorghum flour, potato starch, tapioca flour, xanthan gum, and salt) until blended. Scrape down the sides and the bottom of the bowl to make sure it is thoroughly mixed. Pour into a 9x13 baking pan that has been lined with parchment paper. Sprinkle the remaining chocolate chunks over the brownies. Bake at 375 degrees for about 25 minutes or until a toothpick inserted comes out with moist crumbs. Let cool for 10 minutes, and then remove from the pan using the sides of the parchment paper to lift out. Move to a wire rack to cool completely – about 2 hours. Do not rush this part. By allowing the brownies to sit for a bit ensures they will hold their shape when you cut them. I always cut my brownies with a plastic knife. It cuts super clean and doesn't tear the brownies. Dust them with powdered sugar just before serving.
Please note: I have not tested this recipe using regular all-purpose flour, so I cannot comment on the outcome. However, I have swapped the flour mix noted above with a 1-to-1 gluten-free flour blend. The results were very similar. Just be sure it contains xanthan gum.
For the hot fudge sauce: In a small pot, whisk together the coconut sugar or white sugar, cacao powder, and salt. Next, add 1/2 cup non-dairy milk (I used coconut milk, but you can also use regular milk) and heat over medium heat, stirring constantly. Bring the mixture to a simmer, then reduce the heat to low. Next, stir in the butter (I am using vegan non-dairy butter) and chocolate chips (I used dairy-free mini chocolate chips) and stir until melted.
Put the arrowroot powder or cornstarch and 2 tablespoons coconut milk (or regular milk) into a small mason jar with a lid and shake to combine. Pour this mixture into the pot and stir until the sauce thickens. Remove the pot from the heat and set aside to cool. Leftovers will keep in the fridge for about a week.
It's all about summer sun and ice cream fun. So, go ahead and indulge a bit. You deserve it!
Besides, I'm pretty sure it's someone's birthday.
Let’s get cooking!
Ingredients
Brownies:
1 10-ounce bag dairy-free chocolate chunks, divided (I used Enjoy Life, Baking Chocolate – Mega Chunks, Semi-sweet)
1 cup butter or coconut oil, melted (I used Miyoko's European Style Cultured Vegan Butter)
1/4 teaspoon instant coffee or espresso powder
5 eggs
2 cups light brown sugar, lightly packed
1 tablespoon vanilla extract
1 cup sorghum flour
1/2 cup potato starch
1/4 cup tapioca flour
1/4 cup unsweetened cocoa or cacao powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
Hot fudge sauce:
5/8 cup milk, divided (I used canned coconut milk)
3 tablespoons butter (I used Miyoko's European Style Cultured Vegan Butter)
1/2 tablespoon arrowroot powder or cornstarch
1/2 cup chocolate chips (I used Enjoy Life, Baking Chocolate – Mini Chips, Semi-sweet)
1/4 cup unsweetened cocoa or cacao powder
1/2 cup white or coconut sugar
1/8 teaspoon sea salt
Sundae bar:
Ice cream (be sure to have a variety of regular and non-dairy options; I used non-dairy mint chip, chocolate, and vanilla)
Whipped cream
Mini chocolate chips
Sprinkles
Mini marshmallows
Gummy bears
Brownies cut into squares
Hot fudge sauce
How to make:
Please be sure to reference: Dairy-Free Gluten Free Baking Cooking by Danielle Fahenkrug, page 96 and the pretty bee for the complete recipes and instructions.
Brownies:
Preheat the oven to 375 degrees.
Line a 13x9 baking pan with parchment paper. Be sure it hangs over the long sides slightly.
In a medium bowl, combine 1-1/4 cups chocolate chunks and butter.
Microwave for about 1 to 2 minutes, until the chocolate just starts to melt.
Stir in the instant coffee and mix until it is completely melted. Set aside.
In a large mixing bowl, beat the eggs, sugar, and vanilla until light and thick in color, about 10 minutes.
On low, blend in the melted chocolate mixture.
Slowly add the sorghum flour, potato starch, tapioca flour, xanthan gum, and salt until blended.
Scape down the sides and the bottle of the bowl to make sure it is thoroughly mixed.
Pour into the prepared baking pan.
Sprinkle the remaining chocolate chunks over the brownies.
Bake for about 25 minutes, until a toothpick inserted comes out with moist crumbs.
Let cool for 10 minutes and then remove from the pan using the sides of the parchment paper to lift out.
Move to a wire rack to cool completely.
Cut into 24 brownies.
Dust with powdered sugar just before serving.
Hot fudge sauce:
In a small pot, whisk together the sugar, cocoa powder, and salt.
Add 1/2 cup milk, and heat over medium heat, stirring constantly.
Bring to a simmer, then reduce the heat to low.
Add the butter and chocolate chips and stir until melted.
Put the arrowroot powder and the remaining 2 tablespoons of milk into a small jar with a lid and shake to combine.
Pour mixture into the pot and stir until the sauce thickens.
Remove the pot from the heat and set aside to cool.
Serve warm over the ice cream of your choice and with fudgy brownies and sundae toppings.
Store leftover hot fudge in the refrigerator for up to a week.
Enjoy!
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