If you’re in the mood for a grown-up spin on the classic, American brownie sundae, give these recipes a try–they will not disappoint! You’ll find the yummiest, most chocolate-y brownie ever, some vanilla ice cream recommendations, plus a killer caramel sauce. Read on for all the recipes, techniques and details…
BROWNIES:
Use this recently-published recipe from Living magazine as the base for the sundae. Apparently, it’s the staff favorite in the test kitchen and after you make a batch, you’ll know why. They are exquisite–the best brownie I’ve ever had! However, instead of putting the salt into the batter, save it for the end. You’ll want to sprinkle 1/2 teaspoon of either grey sea salt from Guerande, or fleur de sel on top of the brownie batter after it’s been spread into the pan and about to hit the oven.
A few notes regarding Martha’s recipe:
1. Aluminum foil can be substituted for parchment paper in a pinch.
2. This is one of those recipes where you’ll definitely want to use Dutch-process cocoa. It adds a depth and richness to this recipe.
3. A simple digital scale really comes in handy here (totally worth the small investment–I bought mine at Sur La Table for around $20 and it’s very useful on many occasions!)
4. If you use a makeshift double boiler (like I do), use a spatula to transfer the chocolate/butter mixture to a larger bowl and then proceed with the recipe.
ICE CREAM:
Using a good quality vanilla ice cream with any sundae makes a huge difference. I like the Breyers All Natural Vanilla because it only has about 5 or 6 ingredients and I can pronounce and identify them all 
Other brands that score high in taste tests include Ben & Jerry’s Vanilla and Ciao Bella Vanilla Gelato.
CARAMEL VANILLA SAUCE:
I fiddled around in the kitchen for awhile perfecting this recipe and came up with a sauce that I just love…and I’m not even a caramel fan. Through some mishaps, I discovered that technique is extremely important when it comes to making caramel sauce. So what that means is follow the directions below very carefully!
1 cup sugar
1/2 cup heavy cream
1/8 teaspoon pure vanilla extract
1 tablespoon unsalted butter
tiny pinch of coarse gray sea salt (or fleur de sel if you’re substituting)
1. Combine the sugar and 1/4 cup water in a medium saucepan over medium heat. Without stirring (very important!), cook the mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes. Make sure you stay close to the stove to avoid burning the mixture.
2. Reduce the heat to low. Pour the vanilla extract into the cream. Then, very slowly, add the cream/vanilla mixture to the amber sugar/water mixture, stirring carefully with a wooden spoon. Remove the pan from the stove.
3. Add in butter and pinch of salt. Stir until the butter is fully incorporated.
4. Use immediately or cover and store in the fridge for up to 1 week.
this looks amazing!
love the twist of gray sea salt!
that looks so great. where can i find gray sea salt? i have regular sea salt, will that work?
Jackie, you can find gray salt (sel gris) at Williams Sonoma or online (Amazon). Also, I sell a little in my etsy shop: http://www.etsy.com/petitmoulin
Enjoy!