Food & Cooking Recipes Dessert & Treats Recipes Fudgy Brownie Sundaes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2022 Print Rate It Share Share Tweet Pin Email Yield: 6 A moist, decadent brownie gets topped with the classic combo of caramel and vanilla ice cream. Martha made this recipe on Martha Bakes episode 609. Ingredients ½ cup (1 stick) unsalted butter, cut into pieces, at room temperature, plus more for ramekins 6 ounces bittersweet chocolate (61%), coarsely chopped 1 ½ cups sugar 3 large eggs ¼ cup Dutch-process cocoa powder ½ teaspoon coarse salt ½ cup plus 2 tablespoons all-purpose flour, sifted Caramel Sauce for Brownie Sundaes, for serving Vanilla ice cream, for serving Directions Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Melt butter and chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Sift in cocoa and salt. Fold in flour until combined. Using a 1/2-cup ice cream scoop, divide batter among prepared ramekins. Bake until set and a toothpick inserted into the center comes out with moist crumbs attached, 30 to 32 minutes. Let cool slightly, and serve warm with caramel sauce and a scoop of vanilla ice cream. Mike Krautter Rate it Print