Brownie Sundaes

I've never been one to make resolutions in January. Call it my rebellious side, perhaps. I prefer to believe that change is possible any time of the year. So during a time when many people are thinking about living in a more healthy way, let me tempt you with my favorite brownie sundae.

Brownie sundaes have always been a top choice. There's something about perfectly plain vanilla ice cream combined with a chewy, chocolate-y brownie, smothered in chocolate sauce. At restaurants I find them a little sweet but with this homemade bittersweet sauce and raspberries, these sundaes reach new levels of perfection. Fresh or frozen berries both work well.

Of course there are lots of brownie recipes that will work. I'm sharing a zucchini brownie recipe here, good for using up frozen zucchini, and brownie bites would also be tasty, with their additional crust. Combine your ingredients for a sundae of your choice!

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Bittersweet Chocolate Sauce

Source: Cooks Illustrated

3/4 c heavy cream
3 T light corn syrup
3 T unsalted butter, cut into three pieces
pinch table salt
6 oz bittersweet chocolate, chopped fine

Bring heavy cream, corn syrup, butter, and salt to boil in small nonreactive saucepan over medium-high heat. Off heat, add chocolate while gently swirling saucepan. Cover pan and let stand until chocolate is melted, about 5 minutes. Uncover and whisk gently until combined.

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Chocolate Chip Zucchini Brownies

Adapted from Two Peas and Their Pod

1 1/2 c granulated sugar
1/2 c canola oil
1 c all-purpose flour
1 c whole wheat flour
1/4 c cocoa
2 c shredded zucchini
2 teas vanilla extract
1 teas salt
1 1/2 teas baking soda
1 c dark chocolate chips

Preheat oven to 350F. Grease an 8x11 baking pan with cooking spray and set aside. (The brownies are better in an 8x11 pan but they will also work in a 9x13 pan.)

In a stand mixer, combine sugar, canola oil, and flour until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.

Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Set the pan on a wire rack to cool. Enjoy!