The fellas in our house have a serious sweet tooth around, say, 10pm. They always want just a little taste of chocolate, and sometimes they squirrel away tootsie rolls, Oreos, or whatever little snack they can to munch on while everyone else is tucked in bed. We had a brand new carton of Blue Bell vanilla ice cream and a bag of pecans, so it just seemed right to make a batch of fudgey, gooey brownies that would be perfect for sundaes before I went away to the Southern Foodways Alliance Food & Media event last weekend…. as a little thank you for making sure my little guy didn’t miss me TOO much.
This was a super duper easy recipe, and if you’ve got a nut allergy or just aren’t into pecans, then you can leave them out and still make a killer brownie sundae. Also, I added a little coffee and bourbon since people swear that coffee HAS to be added to chocolate, and because I love bourbon, but I can’t totally swear that they made a huge difference. Since they were so good, though, I can’t say that they didn’t. 😉
What you need:
2 oz unsweetened chocolate,finely chopped
2 oz mini chocolate chips
1/2 Cup butter
4 eggs at room temperature
1/4 teaspoon salt
2 Cups white Sugar
1 teaspoon vanilla
1 Cup all-purpose flour
1-2 Tablespoons Bourbon
1/8 Cup leftover brewed coffee
Preheat your oven to 350 degrees.
In a double boiler, or if you’re lazy, in a glass bowl in a microwave, melt your butter then add in the chocolate and melt it also.
In your electric mixer with the paddle attachment, mix the eggs, salt and chocolate/butter mixture together until foamy.
Add in the sugar and vanilla and beat until even frothier and well creamed.
Using a rubber spatula, scrape down the sides of the bowl.
Add in the flour, and mix until all is a lovely chocolately brown.
Scrape down the sides of the bowl again, and make sure all ingredients are incorporated.
Mix in your pecan chips.
Pour it into a 9×13 baking dish, and cook for 20 minutes, or until the center is firm/a toothpick comes out clean.
Cook for an extra 3-5 minutes if your brownies’ consistency isn’t like this.
Let them cool, cut them into squares, and serve with the ice cream, syrup, pecans, and mini chocolate chips.
Mix in your pecan chips. Pour the batter into a 9×13 baking dish, and cook for 20 minutes, or until the center is firm/a toothpick comes out clean.
Cook for an extra 3-5 minutes if your brownies’ consistency isn’t like this.
Let them cool, cut them into squares, and serve with the ice cream, syrup, pecans, and mini chocolate chips. 
- FOR THE BROWNIES:
- ½ Cup butter
- 2 oz unsweetened chocolate, chopped finely
- 2 oz mini semi-sweetened chocolate chips
- 4 eggs at room temperature
- ¼ teaspoon salt
- 2 Cups Sugar
- 1 Teaspoon Vanilla
- 1 Cup all purpose Flour
- 1-2 Tablespoons bourbon
- ⅛ Cup brewed Coffee
- ¼ Cup finely chopped pecans
- FOR THE SUNDAE:
- Mini Chocolate chips
- Vanilla Ice cream
- Chocolate Fudge
- Preheat your oven to 350 degrees.
- In a double boiler, or if you're lazy, in a glass bowl in a microwave, melt your butter then add in the chocolate and melt it also.
- In your electric mixer with the paddle attachment, mix the eggs, salt and chocolate/butter mixture together until foamy.
- Add in the sugar and vanilla and beat until even frothier and well creamed.
- Using a rubber spatula, scrape down the sides of the bowl.
- Add in the flour, and mix until all is a lovely chocolately brown.
- Scrape down the sides of the bowl again, and make sure all ingredients are incorporated.
- Mix in your pecan chips.
- Pour it into a 9x13 baking dish, and cook for 20 minutes, or until the center is firm/atoothpick comes out clean.
- Cook for an extra 3-5 minutes if your brownies' consistency isn't like this.
- Let them cool, cut them into squares, and serve with the ice cream, syrup, pecans, and mini chocolate chips.
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