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Brownies and pear marmalade sundae https://www.metro.ca/userfiles/image/recipes/sundae-brownies-sauce-chocolat-marmelade-poires-11669.jpg PT45M PT1H30M PT2H15M
The brownies :Preheat oven to 350°F.Butter a 9-inch square making dish, then cover with parchemin paper.Melt the chocolate with the butter in a bowl over a bain-marie. Let cool slightly.In a large bowl, beat the eggs and the sugar together. Add the vanilla and mix again.While beating, add the chocolate mixture with the eggs.Add the flour and the salt and beat until well-blended.Transfer to your baking mould and cook for 40 minutes or until the crust is crisp and the inside still moist.Let the brownie cool down for 20 minutes before removing from the mould. Cut into 1-inch (2,5 cm) pieces.The marmalade :Peel your lemons with a knife and mince the peel. Keep the pulp.Transfer the peel to a little pot. Cover with water, bring to a boil, cook for one minute and strain. Repeat the process. Set aside.Peel the pears and dice in very small pieces. Transfer to the pot with the sugar, the inside of your vanilla pod, the lemon peels and the juice from your reserved lemons.Stir and bring to a boil. Reduce heat and simmer 45 minutes, or until the juice is reduced by half. Let cool completely.Building your sundae :In bowls, place two scoops of La Fabrique Maple ice cream, 2 tablespoons (30 ml) of marmalade and 2 or 3 pieces of brownies.Garnish with chocolate sauce and pear slices if wanted.Source: Julie Zyromski
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For the brownies: 1/2 cup (125 ml) unsalted butter 6 ounces (170 g) dark chocolate, chopped 1 3/4 cups (430 ml) sugar 3 eggs 1 cup (250 ml) all purpose flour 1/2 teaspoon (2,5 ml) salt 1 teaspoon (5 ml) vanilla For the marmalade: 2 big lemon 4 Bosc pear, nut too ripe 3/4 cup (180 ml) sugar 1 vanilla pod Building your sundae: 2 jars La Fabrique maple ice cream (or another flavor of your choice) To taste chocolate sauce To taste pear slices
Brownies and pear marmalade sundae

Brownies and pear marmalade sundae

Rate this recipe
0 Vote
8
Desserts
0:45
Preparation
1:30
COOKING
2:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the brownies:
  • 1/2 cup
    (125 ml)
    unsalted butter
  • 6 ounces
    (170 g)
    dark chocolate, chopped
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    HERSHEY’S KISSES

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    MERCI CHOCOLATE BAR

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  • 1 3/4 cups
    (430 ml)
    sugar
  • 3
    eggs
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  • 1 cup
    (250 ml)
    all purpose flour
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1 teaspoon
    (5 ml)
    vanilla

  • For the marmalade:
  • 2
    big lemon
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  • 4
    Bosc pear, nut too ripe
  • 3/4 cup
    (180 ml)
    sugar
  • 1
    vanilla pod
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  • Building your sundae:
  • 2 jars
    La Fabrique maple ice cream (or another flavor of your choice)
  • To taste
    chocolate sauce
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  • To taste
    pear slices
Imprimer ma sélection

Preparation

The brownies :

Preheat oven to 350°F.

Butter a 9-inch square making dish, then cover with parchemin paper.

Melt the chocolate with the butter in a bowl over a bain-marie. Let cool slightly.

In a large bowl, beat the eggs and the sugar together. Add the vanilla and mix again.

While beating, add the chocolate mixture with the eggs.

Add the flour and the salt and beat until well-blended.

Transfer to your baking mould and cook for 40 minutes or until the crust is crisp and the inside still moist.

Let the brownie cool down for 20 minutes before removing from the mould. Cut into 1-inch (2,5 cm) pieces.

The marmalade :

Peel your lemons with a knife and mince the peel. Keep the pulp.

Transfer the peel to a little pot. Cover with water, bring to a boil, cook for one minute and strain. Repeat the process. Set aside.

Peel the pears and dice in very small pieces. Transfer to the pot with the sugar, the inside of your vanilla pod, the lemon peels and the juice from your reserved lemons.

Stir and bring to a boil. Reduce heat and simmer 45 minutes, or until the juice is reduced by half. Let cool completely.

Building your sundae :

In bowls, place two scoops of La Fabrique Maple ice cream, 2 tablespoons (30 ml) of marmalade and 2 or 3 pieces of brownies.

Garnish with chocolate sauce and pear slices if wanted.

Source: Julie Zyromski

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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