Fatty Sundays specialty pretzels incorporated into Chocolate Brownies + Ice Cream
…Messy and heavenly combination!
I love being lazy on Sundays… sleep-in until noon and then start the day with a sweet snack. The best part about this Sunday is that I get to use Fatty Sundays specialty pretzels to incorporate into my dessert diet. After this brownie sundae, I can get my day started…
A special thank you to Fatty Sundays for providing their amazing and out of this world pretzels to for me bake with!
Ingredients:
For Chocolate Brownies:
- 1/2 cup light olive oil
- 16 ounces Ghirardelli unsweetened chocolate chips, finely chopped
- 1 1/2 cup granulated white sugar
- 4 large eggs
- 4 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 6 teaspoons espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups crushed Fatty Sundays pistachio pretzels
Need 6 roaster size marshmallows for the filling.
For Pistachio-Vanilla Ice Cream:
- 1 cup whole milk
- 3/4 granulated sugar
- 2 cups heavy cream, divided (if you prefer a less creamy texture, use 1 cup heavy cream first and then in the final step substitute with heavy whipping cream or half and half)
- Pinch of salt
- 6 egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 cup crushed Fatty Sundays pistachio pretzels
Directions:
For Chocolate Brownies:
- Pre-heat oven to 350F degrees.
- Line 8 x 8 inch pan with parchment paper.
- In a medium bowl, whisk together flour, espresso powder, baking powder and salt.
- In a double boiler, on low heat, warm the olive oil and bittersweet chocolate together. Continuously stir until chocolate is melted and smooth.
- Transfer the melted chocolate mixture to a standing mixer with whisk attachment.
- On low speed, whisk in sugar.
- One at a time, add eggs to the mixture. Allow each egg to be fully incorporated until adding the next egg.
- Add vanilla extract to the mixture.
- Continue to whisk until smooth and glossy.
- Add flour mixture and continue to mix until smooth and glossy again.
For Pistachio-Vanilla Ice Cream:
- In medium saucepan, combine milk, sugar, 1 cup heavy cream and salt on low heat.
- Continuously stir until the sugar is dissolved.
- Once sugar is dissolved, remove from heat.
- Set milk and cream mixture aside at room temperature for 30 minutes (this step allows the mixture to cool down so it does not cook the egg yolks when combining them together).
- In a large bowl, pour the other 1 cup heavy cream (or heavy whipping cream/half and half) and place a fine mesh sleeve on top.
- In a medium bowl, whisk the egg yolks together.
- While continuously whisking egg yolks, pour milk and cream mixture into the bowl and continue to whisk until combined.
- Pour egg yolk mixture back into the saucepan and turn stove on to medium heat temperature.
- Continuously stir the mixture until the instant read thermometer temperature reads 180 degrees and mixture will thicken (will coat the back of spatula).
- Pour custard through the fine mesh sleeve into the large bowl with other part of heavy cream (or heavy whipping cream/half and half) at the bottom of the bowl.
- Add pure vanilla extract.
- Stir well and set aside for mixture to cool to room temperature.
- Once cooled, place mixture into refrigerator for at least 8 hours through overnight.
- When ready to churn ice cream, follow instructions from ice cream maker manufacturer (generally 15-20 minutes in the ice cream maker).
- Ice cream will appear more like soft serve after it goes through the ice cream maker.
- Pour a layer of ice cream in a freezer-safe container and then sprinkle a layer of Fatty Sundays Pistachio pretzels, continue to alternate until done. Then freeze the mixture to become a harder ice cream texture.
- Store in freezer for at least 3-4 hours before serving.
For Baking:
- Place 1/2 of the brownie batter at the bottom of the square pan.
- Pour an even layer of Fatty Sundays Pistachio pretzels on top.
- Take 6 roaster size marshmallows and cut them into thirds.
- Place 16 of the marshmallows and set them tightly into the pan. Take the remaining marshmallows and cut them into smaller pieces to fit them in the gaps between the marshmallows.
- Pour the rest of the chocolate brownie batter over the marshmallows.
- Bake for 35-40 minutes.
- The top of the brownie will become crispy and the marshmallows will rise up. The inside will be gooey, but that’s the best part!
- Allow the brownie to cool for a few minutes before moving it out of the pan.
Assembly
- Place one brownie square on serving plate (best served warm – easily warm up on microwave for 30 seconds or in oven at 200F degrees for 10 minutes).
- Drizzle a tablespoon of salted caramel sauce on top.
- Top with a generous scoop of ice cream.
- Sprinkle crushed Fatty Sundays Halloween pretzels on top!
It’s a start to a Happy Sunday! Enjoy!!
