Brownie Sundaes with Double Chocolate-Caramel Sauce, Whipped Cream and Salted Peanuts

For the Chocolate Chunk Brownies:

  • 1 1/4 cup flour
  • 1/4 tsp baking soda
  • 1/8 tsp baking powder
  • 1/8 tsp salt
  • 14 oz semi sweet chocolate chips
  • 1 cup plus 2 Tbsp sugar
  • 9 Tbsp unsalted butter
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 3 large eggs
  • 1 Tbsp vanilla
  • 9 oz dark chocolate chunks or chips

For the Chocolate Ganache:

  • 3/4 cup heavy cream
  • 12 ounces bittersweet or semisweet chocolate chips

For the Caramel Sauce:

  • 1 cup sugar
  • Water
  • 1/3 cup cream
  • 1 tbsp butter

Preheat the oven to 325°F and adjust the oven rack to the middle.

Prepare a 9×13 inch baking pan by lining it with foil and greasing the foil with butter.

In a medium bowl, combine the flour, baking powder, baking soda and salt.  Mix well.  Place the semi sweet chips in a mixing bowl and set aside.  In a saucepan, combine the sugar, butter, corn syrup and water.  Cook over medium heat until the butter is melted and the mixture comes to a boil.  Pour the hot liquid over the chocolate and let it stand for 1-2 minutes.  Then whisk until smooth.  One at a time, add the eggs, incorporating each fully before adding the next.  Whisk in the vanilla and then the flour mixture.  Fold in the additional chocolate chips/chunks.  Scrape the batter into the prepared pan and spread it evenly with a spatula.  Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Heat cream to simmering in a medium saucepan.  Lower heat and add the chocolate. Let stand until softened (about 2 minutes).  Whisk until smooth.  Transfer to fondue pot and keep warm with burner. Serve right away with fresh cake and berries or fruit for dipping.

Brownies are best if they rest for 4-6 hours after baking.

In a small saucepan, combine the sugar with just enough water to moisten it.  Using a wet pastry brush, remove any sugar stuck to the sides of the pan.  Cook the sugar over medium heat until caramelized.  Remove from heat and add the cream, whisking constantly to prevent it from seizing.  Add the butter and whisk to combine.

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