Fudge Brownie Sundaes with Ganache and Raspberries
Decadent fudge brownies frosted with ganache and served with vanilla ice cream and raspberries. A perfect dessert for two!
For the brownies
- 4 ounces unsweetened chocolate baking squares coarsely chopped
- 3/4 cup butter
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed brown sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the ganache frosting
- 6 ounces semisweet chocolate coarsely chopped
- 1/4 cup whipping cream
- 2 tablespoons butter at room temperature
For serving
- Vanilla ice cream
- Fresh raspberries
For the brownies
Preheat oven to 350. Grease 9-inch square pan with non-stick spray; set aside.
Place unsweetened chocolate and butter in a large microwave-safe bowl. Microwave on high for 90 seconds, stirring after each 30-second interval, until chocolate is melted. Stir in the granulated and brown sugar. Allow mixture to cool slightly before stirring in eggs, one at a time. Stir in flour, vanilla and salt.
Pour batter into prepared pan. Bake for 30-35 minutes, or until top is set, but a wooden pick inserted in the center still comes out with a few crumbs. Place pan to cool on wire rack.
For the ganache frosting
While brownies are cooling, place chopped semisweet chocolate and cream in a medium microwave-safe bowl. Microwave at 50% power for approximately 90 seconds, just until chocolate begins to melt. Whisk until smooth. Whisk in butter. Cool mixture for 30 minutes before beating with an electric mixer for 3-4 minutes. Spread prepared ganache over warm brownies.