Warm Caramel Brownie Sundaes

Name: Warm Caramel Brownie Sundaes
Yield: Makes 4 servings
Ingredients: 1/4 pound (1 stick) unsalted butter, at room temperature, plus more for greasing the pan; 3 ounces bittersweet chocolate, coarsely chopped; 3/4 cup sugar; 1 teaspoon pure vanilla extract; 3 large eggs; 1/2 cup all-purpose flour; 1 cup sugar; 1/2 cup heavy cream; 1 teaspoon pure vanilla extract; 1 pint good quality vanilla ice cream; 1/2 cup pecan pieces

By Ted Allen

October 12, 2006

Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. This recipe can be doubled, using a 9x13-inch baking dish. Cooking time may need to be adjusted slightly. For Allen's tips on throwing a Thanksgiving party, click here.

These brownies are made to live under a blob of vanilla; as such, they're intentionally cakey, buttery, and not too sweet. This can be made ahead, and the brownies reheated for 30 to 60 seconds in your microwave; the sauce reheats perfectly over low heat.

Recipe notes

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