- 6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
- 1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons milk
- 1/4 cup vegetable oil
- 1 1/3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 8 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- Caramel sauce
- Whipped Cream
- Vanilla ice cream
- Brownie Mix (prepared as directed)
- If you like a sweeter filling, I like to mix 4 oz Semi Sweet and 4 oz Bittersweet Chocolate, instead of the 8 oz Bittersweet.
- Bake Brownies following package directions in a Wilton Silicone Brownie Squares Baking Mold.
- Cut brownie squares into quarters.
- While these are baking, prepare the cakes.
- Preheat the oven to 350 degrees F.
- Brush 6 Ice Cream Cookie Bowls (or use four 1 1/4-cup brioche molds, 10-ounce Ramekins, or jumbo muffin cups) with the 2 tablespoons melted butter.
- Dust the molds with cocoa powder and tap out the excess.
- Whisk the flour, baking soda, baking powder and salt in a small bowl, and set aside
- Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat.
- Remove from heat and set aside.
- Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a Kitchen Aid Stand Mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed.
- Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed.
- Scrape down the bowl.
- Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
- With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture.
- Finish mixing the batter with a rubber spatula until combined.
- Fill each mold slightly more than three-quarters of the way.
- Bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes (if using individual molds, place on baking sheet first).
- Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
Make the Filling:
- Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, for 1 minute, 30 seconds.
- Let sit 3 minutes, then whisk until smooth.
- Reheat before using, if necessary
Assembling The Sundaes
- Use the tip of a knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
- Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.
- Hollow out the cake with a spoon; save the scraps.
- Wrap the cakes with plastic wrap and microwave until steaming, 30 or so seconds.
- I suggest placing the wrapped cake on a hot pad in the microwave, closed side up, for easy removal from microwave and plastic wrap.
- Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3-4 tablespoons filling into each cake.
- Plug the hole with a cake scrap.
- Save or discard any remaining scraps.
- Top each cake with a scoop of ice cream.
- Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.
- Top with whipped cream and brownie bits.