Brownie Sundae for Two {Gluten Free}
Prep
Cook
Inactive
Total
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:
- Put the sugar in small-medium heavy bottomed sauce pan, and heat on low/medium. Leave sugar to melt without stirring.
- Once sugar is liquid, stir in the butter (be careful, as it may splutter).
- Slowly pour in the cream (again, carefully) and stir.
- Stir in the golden/corn syrup and then leave to bubble for 60 seconds.
- 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
- 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:
- Line a freezer proof container (needs to hold at least 2 cups/500ml) with parchment paper or cling film.
- Put the cream in your Vitamix and blend on high for 30 seconds.
- Add the completely cooled salted caramel and blend for another 30 seconds (note: if using canned unsalted caramel, add 1 tsp salt)
- Pour into the container, tightly cover and freeze for at least 4-6 hours.
To make the brownie:
- Preheat oven to 180C (350F).
- 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.
- Put the butter, dark chocolate and caster sugar in a heat proof bowl and microwave until melted, stirring every 30 seconds.
- 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.
- 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!).
- Press the cherries into the batter, fairly evenly spaced out.
- Bake for 35 minutes, or until a skewer inserted comes out with fudgy crumbs attached.
- Assemble the sundae and serve immediately
To assemble the sundae:
- Put a large scoop of the Salted Caramel Ice Cream in the centre of the skillet brownie.
- Drizzle plenty of the Amaretto Caramel all over
- Sprinkle with fresh chopped Berries
- Drizzle more Amaretto Caramel
- 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!
Courses Dessert
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/brownie-sundae-two-gluten-free/