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Sizzling Brownie with Ice Cream Recipe

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4.2 from 13 reviews

This Sizzling Brownie with Ice Cream recipe combines rich, fudgy eggless brownies with melting vanilla ice cream, all served sizzling hot on a cast iron or sizzler plate. The dessert is enhanced with warm chocolate sauce and garnished with toasted sesame seeds, cashews, and sliced almonds, creating a delightful contrast of textures and temperatures perfect for an indulgent treat.

Ingredients

Eggless Brownies

  • ½ cup + 2 tablespoon Butter
  • 1 cup Sugar
  • ½ cup Cocoa powder (plus additional 2 tablespoon for stronger flavor)
  • 1 teaspoon Instant coffee powder
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • ¼ cup Milk
  • ½ cup Flour
  • Pinch of Baking powder
  • ⅓ cup Nut butter or Sesame spread (optional)

Sundae/Sizzling Brownie Toppings

  • Chocolate sauce (as needed)
  • Toasted Sesame seeds
  • Toasted Cashews
  • Sliced almonds
  • Scoops of Vanilla ice cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch baking pan or line it with parchment paper and set aside.
  2. Melt Butter and Mix Initial Ingredients: In a large microwave-safe bowl, combine ½ cup plus 2 tablespoons of butter, 1 cup sugar, ½ cup cocoa powder, and 1 teaspoon instant coffee powder. Heat in the microwave for 30 seconds, stir, then heat another 30 seconds or until the butter is fully melted and ingredients are well combined.
  3. Add Wet Ingredients: To the melted mixture, add 1 teaspoon vanilla extract, ¼ teaspoon salt, and ¼ cup milk. Stir thoroughly until all ingredients are evenly combined.
  4. Incorporate Dry Ingredients: Add ½ cup flour and a pinch of baking powder to the wet mixture. Mix gently until combined, taking care not to overmix to maintain brownie texture.
  5. Prepare Batter in Pan: Pour and spread the brownie batter evenly into the prepared baking pan.
  6. Add Nut Butter Swirls: Add dollops of nut butter or sesame spread (⅓ cup) on top of the batter. Use a knife to swirl the spreads gently throughout the batter to create a marbled effect.
  7. Bake Brownies: Place the pan in the preheated oven and bake for 32 to 35 minutes. Check doneness by inserting a toothpick in the center; some moist crumbs should cling to it.
  8. Cool Brownies: Allow the brownies to cool in the pan for about 10 minutes. Then carefully remove the brownies from the pan and let them cool completely on a wire rack before slicing.
  9. Store Brownies: Store leftover brownies in an airtight container. They remain fresh for 4 to 5 days at room temperature, a few weeks refrigerated, and several months if frozen.
  10. Prepare Sizzling Plate: Heat a sizzler, fajita plate, or cast iron skillet on high flame until it is very hot.
  11. Add Chocolate Sauce to Plate: Pour 2 tablespoons of chocolate sauce onto the hot plate, spreading slightly to one side.
  12. Assemble Sizzling Brownie: Place a slice of the cooled brownie in the center of the plate. Top the brownie with a scoop of vanilla ice cream.
  13. Garnish and Serve: Drizzle more chocolate sauce over the ice cream and brownie. Sprinkle with toasted sesame seeds, toasted cashews, and sliced almonds for texture and flavor. Serve immediately while sizzling hot, and enjoy the warm and cold contrast.

Notes

  • You can substitute homemade eggless brownies with store-bought, peanut butter brownies, or vegan brownies as desired.
  • Be careful to not overmix the batter to keep brownies moist and fudgy.
  • The swirling of nut butter adds a rich, creamy texture and enhances flavor but is optional.
  • Ensure the sizzler or cast iron plate is very hot before adding chocolate sauce for the sizzling effect.
  • Serve immediately upon assembling to enjoy the sizzling and melting contrast of the dessert.
  • Store leftover brownies properly to maintain freshness and extend shelf life.

Find it online: https://marthatasty.com/sizzling-brownie-with-ice-cream-recipe/