Soy-Free Brownie Sundae
Indulge your sweet tooth with this decadent Soy-Free Brownie Sundae, a rich and fudgy dessert crafted entirely without soy-based ingredients. The homemade brownies, baked to perfection with a chewy texture and a deep cocoa flavor, form the irresistible base for this sundae. Topped with creamy soy-free vanilla ice cream, a luscious drizzle of chocolate syrup, and optional garnishes like whipped cream, crunchy nuts, and bright maraschino cherries, this treat is perfect for anyone seeking a soy-free dessert option without compromising on taste. Quick to make with just 15 minutes of prep time, this dessert is a show-stopper for family gatherings, celebrations, or a well-deserved weeknight indulgence!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 0.5 cup Brown sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1.25 cups All-purpose flour
- 0.75 cup Cocoa powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- 1 pint Vanilla ice cream, soy-free
- 0.5 cup Chocolate syrup, soy-free
- 0.25 cup Chopped nuts (optional)
- 1 cup Whipped cream, soy-free (optional)
- 8 Maraschino cherries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or line it with parchment paper.
In a medium saucepan over low heat, melt the unsalted butter, stirring occasionally. Once melted, remove from heat and transfer to a large mixing bowl.
Add the granulated sugar and brown sugar to the melted butter, whisking until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until incorporated.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Remove from the oven and let cool in the pan for at least 15 minutes before cutting into squares.
Once the brownies are cool, scoop a generous portion of soy-free vanilla ice cream onto each brownie square.
Drizzle the soy-free chocolate syrup over the ice cream.
Optional: Top with chopped nuts, a dollop of soy-free whipped cream, and a maraschino cherry for added flair.
Serve immediately and enjoy your Soy-Free Brownie Sundae!
Nutrition Facts
Calories |
5902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.4 g | 347% | |
| Saturated Fat | 156.0 g | 780% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1436 mg | 479% | |
| Sodium | 2229 mg | 97% | |
| Total Carbohydrate | 854.7 g | 311% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 661.6 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1145 mg | 88% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
