Gluten-Free Dark Chocolate Brownie Sundaes
Fudgy brownies topped with vanilla ice cream, a raspberry-infused chocolate sauce and fresh raspberries make an indulgent finish to the meal. For slightly sweeter brownies, use semisweet chocolate rather than bittersweet. Store brownies at room temperature for up to 3 days or freeze for up to 1 month. This recipe can be made with egg replacement; see instructions below.
8 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons unsalted butter or dairy-free alternative
¼ cup raspberry preserves
½ cup firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon sorghum flour
1 tablespoon tapioca starch/flour or potato starch
1/8 teaspoon salt
1 cup toasted sunflower seeds or toasted chopped pecans
-Vanilla ice cream or dairy-free frozen dessert
-Raspberry Fudge Sauce
-Fresh raspberries, for garnish
1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil. Lightly grease the foil.
2. In a medium saucepan, combine chocolate, butter and preserves. Stir over low heat until melted and smooth, stirring constantly. Remove pan from heat. Add sugar and stir well. Mix in eggs one at a time. Add vanilla. Then add cocoa powder, sorghum flour, tapioca starch/flour and salt and whisk vigorously until batter is silky and no longer grainy, at least 1 minute. (Beating the batter at least a minute keeps these brownies from being crumbly.) Mix in seeds or nuts.
3. Transfer batter to prepared pan. Place in preheated oven and bake until brownies feel just set in the center and a toothpick inserted in the center comes out with moist crumbs, 25 to 30 minutes. Cool in the pan on a wire rack.
4. Using the foil, lift brownies in one piece from the pan. Peel back the foil and cut brownies into squares.
5. Place a brownie on each plate and top with a scoop of ice cream. Spoon 2 tablespoons of warm Raspberry Fudge Sauce over each. Sprinkle with raspberries and serve.
Each brownie contains 350 calories, 25g total fat, 10g saturated fat, 0g trans fat, 75mg cholesterol, 59mg sodium, 32g carbohydrate, 4g fiber, 25g sugars, 4g protein, 18 Est GL.
For Egg-Free Brownies, add 2 tablespoons arrowroot powder to dry ingredients. Combine 1 tablespoon flax meal with ¼ cup hot unsweetened applesauce; add to recipe in Step 2 to replace 2 eggs. Bake 30 minutes. (Brownies may not look done.) Allow to cool and then chill in the refrigerator at least 30 minutes before slicing.
For Cappuccino Brownies, add 1½ teaspoons instant coffee powder and ½ teaspoon ground cinnamon to the batter.
For Mint Brownies, omit seeds or nuts and add 1½ teaspoons peppermint extract.
Raspberry Fudge Sauce
MAKES ABOUT 1¼ CUPS
This rich, silky sauce is the perfect topping for a hot fudge sundae. For variation, try orange marmalade in place of the raspberry preserves.
½ cup whipping cream or well stirred canned coconut milk (not lite), more as needed
5 ounces bittersweet or semisweet chocolate, finely chopped
½ cup raspberry preserves
1. Combine ½ cup whipping cream, chocolate and preserves in a small saucepan. Stir over low heat until chocolate and preserves are melted and sauce is smooth.
2. Pour sauce through a fine strainer set over a small bowl, pressing to extract as much sauce as possible. Cover and refrigerate up to 5 days.
3. Before using, warm sauce over low heat, stirring constantly and thinning with more cream or coconut milk, if necessary.
Each tablespoon contains 65 calories, 3g total fat, 2g saturated fat, 0g trans fat, 4mg cholesterol, 1mg sodium, 9g carbohydrate, 1g fiber, 7g sugars, 1g protein, 5 Est GL.