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Chocolate Espresso Brownie Sundaes are the sundaes of your dreams. Stacks of espresso infused, chocolate chunk brownies are topped with scoops of creamy, coffee ice cream and drizzled with a warm chocolate ganache. Fudgy decadence in every single bite. Is there anything better than a warm chocolate ganache pouring over ice cream? It starts to melt the ice cream ever-so-slightly and seep into the brownie underneath. Complete bliss.
Ingredients
Scale
For the brownies:
- 2 sticks (16 tablespoons) butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 cup cocoa powder (Dutch processed recommended)
- 1 tablespoon instant espresso powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- Coffee ice cream for topping
For the dark chocolate ganache:
- 1 1/2 cups heavy cream
- 1 cup dark chocolate chips
Instructions
For the brownies:
- Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg at a time until completely combined, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
- With the mixer speed on low, mix in the flour, cocoa powder, espresso powder, baking soda and salt until a batter forms. Fold in the chocolate chips. Spray a 9×9 baking pan with non-stick spray and line with parchment paper. Evenly spread the brownie batter in the bottom of the prepared pan (it’s ok if the batter is slightly thick at this point).
- Bake for 35-38 minutes, or until a toothpick inserted into the middle comes out clean. Set aside to cool.
For the dark chocolate ganache:
- While the brownies are baking, pour the heavy cream into a small sauce pan over low heat. Bring it to a very low simmer. Whisk in the dark chocolate chips and whisk until the chocolate has melted and you have a smooth ganache, about a few minutes. Making sure to not let the cream boil or it will scorch.
To assemble:
- Cut the brownies into 9 equal squares. Serve each square with a scoop of coffee ice cream and a drizzle of the warm dark chocolate ganache. Enjoy!
Notes
- If you are serving this for a crowd, you could make the brownies a day in advance. That way, right before serving, all you have to do is spend a few minutes making the ganache and then serving the sundaes. If you make the brownies in advance, make sure to cool them completely before tightly covering them for storage.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
