Brownie Sundae for Two {Gluten Free}

The most delicious way to wow your Valentine this year! This Gluten Free Skillet Brownie Sundae is made especially for two to share (loving gazes across the sundae are optional). Amaretto soaked cherries are baked into a fudgy, chocolate skillet brownie, which is then topped with an easy, no-churn salted caramel ice cream and amaretto caramel sauce. It’s then finished off with delicious fresh berries for the most amazing brownie sundae you could ever want. And the best part? It’s made right in your Vitamix blender and takes no time at all!

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Disclaimer: Vitamix sent me their Total Nutrition Centre Blender to create wonderful recipes for you. All words and opinions, as always, are my own.
Love is in the air! Or is that just our tummy’s rumbling? Whatever it is, I have just the thing for you!

This Gluten Free Skillet Brownie Sundae for Two is so incredible, I think it could be classified as a love potion. If you serve this deliciousness to your Valentine on Tuesday I can almost guarantee they won’t be able to help falling madly in love with you! They say a way to a man’s heart is through his stomach, and I think that’s true of women too – and the effects are increased if there’s also chocolate, booze, caramel and ice cream. You can’t argue with these scientific facts I just made up!

Brownie Fiend? Check out these GF Cookie Dough Salted Caramel Brownie Bombs

One of the things I love about this Brownie Sundae for Two, other than all the chocolate and caramel and booze, is how ridiculously easy it is to make. This recipe was especially created to be made in your Vitamix, meaning it really couldn’t be simpler. You just chuck all of the ingredients (except the cherries) into your Vitamix blender, flick the switch and ta-da – thick, delicious brownie batter in a matter of minutes ready to be baked into perfection. Same goes for the no-churn ice cream – there’s no hyperbole in play when I tell you it literally takes 60 seconds in the Vitamix to make, then your freezer does the rest of the work. Oh, and the ice cream is only 3 ingredients  – cream, caramel and salt – say what?!

There’s a few components that make up with one amazing Brownie Sundae for Two, I will be giving you recipes on how to make each part at home from scratch and they are all super easy. But hey, we’re all busy little love birds and if you want to use store bought caramel, or even store bought ice cream, it will still be delicious and there’s no judgement here! I do, of course, totally recommend making the caramel and ice cream yourself, because it really is so easy and so tasty – but hey, you do you boo!  There are two different types of caramel that make up this Brownie Sundae for Two, but you only need to cook up one batch which you then split to add the different flavours. The majority of the caramel will have sea salt added to it to make the caramel for the Salted Caramel Ice Cream, the rest will have Amaretto added to it to make the Amaretto Caramel that you will drizzle all over your Brownie Sundae.

You can also make cocktails in the Vitamix!

My recipe is for a Gluten Free Brownie Sundae, but if you don’t have such dietary requirements, no problem! All you have to do is sub out the gluten free flour blend for regular all-purpose flour – it’s as easy as that. You can also make it alcohol free if you so wish. The cherries are soaked in Amaretto for about 20 minutes before being added to the brownie batter, so just skip the soaking part and you’ll have delicious, alcohol-free cherries baked into your amazing brownie sundae! Same goes for the Amaretto caramel, just don’t add it! I like to keep things simple here at Giraffes Can Bake!

So get your cherries soaking, your sugar caramelising and plug in your Vitamix, and let’s make a Valentine’s Day dessert to send your lover head over heels!

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Brownie Sundae for Two {Gluten Free}

Prep 40 mins

Cook 35 mins

Inactive 6 hours, 20 mins

Total 7 hours, 35 mins

Author Michelle - Giraffes Can Bake

Yield 2 Servings

Amaretto soaked cherries are baked into a fudgy, chocolate skillet brownie, which is then topped with an easy, no-churn salted caramel ice cream and amaretto caramel sauce. It’s then finished off with delicious fresh berries for the most amazing brownie sundae you could ever want. And the best part? It’s made right in your Vitamix blender and takes no time at all!

Ingredients

For the Caramels (Salted Caramel and Amaretto Caramel):

• 1.5 cups (340g) caster sugar (superfine white sugar)
• 9 tbsp (120g) unsalted butter
• 3/4 cup (190ml) double/heavy cream
• 1.5 tbsp golden syrup (or corn syrup)
• 1 tsp sea salt or rock salt (NOT table salt)
• 5 tbsp (75ml) amaretto 

For the Salted Caramel Ice Cream:

• 1 1/4 cup (300ml) double/heavy cream
• 1 batch salted caramel (recipe included)

For the skillet brownie:

• 1/2 cup (50g) pitted cherries (thawed if using frozen)
• 3 tbsp (45ml) amaretto
• 1 stick (115g) unsalted butter
• 3.5oz (100g) dark chocolate, roughly chopped
• 1/4 cup (50g) caster sugar (superfine sugar)
• 1/2 packed cup + 2tbsp (125g) light brown sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup (50g) cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking powder
• 3/4 cup + 2tbsp (115g) gluten free plain/all purpose flour blend (or regular plain/all purpose flour if not making GF)

To serve:

• Fresh cherries and berries of your choice (I recommend strawberries)
• Amaretto caramel (recipe provided)
• Salted caramel ice cream (recipe provided)

Equipment needed:

• Vitamix blender (or other good blender)
• 6" cast iron skillet, or 6" cake pan*
• Container for ice cream
• Rubber spatula
• small/medium sized saucepan

Instructions

To make the Salted and Amaretto Caramels:

1. Put the sugar in small-medium heavy bottomed sauce pan, and heat on low/medium. Leave sugar to melt without stirring. 
2. Once sugar is liquid, stir in the butter (be careful, as it may splutter).
3. Slowly pour in the cream (again, carefully) and stir. 
4. Stir in the golden/corn syrup and then leave to bubble for 60 seconds.
5. Remove from heat and pour 3/4 into a heatproof bowl. Stir 1 tsp of rock or sea salt into this batch. Pour into heat proof jar. Leave to cool completely
6. Add the 5tbsp of amaretto to the remaining caramel and stir. Pour into heat proof jar. Leave to cool. 

To make the Salted Caramel Ice Cream:

1. Line a freezer proof container (needs to hold at least 2 cups/500ml) with parchment paper or cling film.
2. Put the cream in your Vitamix and blend on high for 30 seconds. 
3. Add the completely cooled salted caramel and blend for another 30 seconds (note: if using canned unsalted caramel, add 1 tsp salt)
4. Pour into the container, tightly cover and freeze for at least 4-6 hours. 

To make the brownie:

1. Preheat oven to 180C (350F).
2. Put the cherries and amaretto in a small bowl and leave to soak for 15-20 minutes. Drain, and reserve the liquid to enjoy at your leisure (great for an amaretto sour or just by itself, don't waste booze y'all). Set aside. 
3. Put the butter, dark chocolate and caster sugar in a heat proof bowl and microwave until melted, stirring every 30 seconds. 
4. Put this melted mixture and all the other brownie ingredients EXCEPT the cherries into your Vitamix. Blend on medium speed until combined and smooth (about 60-90 seconds), use the tamper to help all ingredients get to the blades if necessary.
5. Pour the batter into your 6" skillet, using a rubber spatula to help get all the batter out of the blender (this can get a little messy!).
6. Press the cherries into the batter, fairly evenly spaced out. 
7. Bake for 35 minutes, or until a skewer inserted comes out with fudgy crumbs attached.
8. Assemble the sundae and serve immediately

To assemble the sundae:

1. Put a large scoop of the Salted Caramel Ice Cream in the centre of the skillet brownie.
2. Drizzle plenty of the Amaretto Caramel all over
3. Sprinkle with fresh chopped Berries
4. Drizzle more Amaretto Caramel
5. Dig in!

Notes

• If you're not using homemade caramel - you can add the salt and amaretto to your store bought caramel. You will need 14oz/397g can of caramel such as Carnation, use 3/4 of it for the salted caramel and 1/4 for the Amaretto. 

 

• If you bake your brownie in 6" cake pan, it may need slightly longer in the oven. Check at 30 minutes and test every 5-10 minutes from there.  Line the pan and turn out the brownie onto a serving plate before assembling the sundae. 

 

• I bake in weighted measurements as I find them more accurate and it's what I'm used to. However all cups conversions have been measured by me, and while they’re not quite as accurate as weighing your ingredients there’s no reason you shouldn’t still get great results using cups! Check out my conversions page for more info 

 

• Should be served straight from the oven. However, if this isn’t possible, reheat in the oven on a low temperature (120C/250F) for about 10 minutes, until warmed through.

 

• Sharing not compulsory!

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