Summer camp has been kicking my butt. We're three weeks in, and I still feel like I'm running everywhere in order to make sure everyone is having a great time. Luckily that's mostly what I have to worry about-- everyone having fun. Not a bad job to have.
When I get home in the afternoon I'm normally hungry and tired. So I love having an afternoon snack. It's a bit of an indulgence in the middle of my day--a little treat between lunch and dinner. Most days I convince myself that some fruit or cheese would be a good snack. But some days I just need somethings chocolate.
I love brownies, especially ones with a crispy top and a gooey middle. They're just the perfect little chocolaty bite that I crave. These brownies are delicious, and I dare I say easy. Chocolate, a touch of espresso powder, and vanilla make a rich complex brownie that doesn't seem too far away from a traditional brownie. Brownies don't really need to be messed with, do they?
And to make everything even more indulgent and delicious (who can so no to that?) I topped the brownies with ice cream and my Spring Berry Syrup. It's like the ultimate brownie sundae served in a jar! It's cute--dare I say twee--and the spring berry brownie sundae is the perfect ending to a hot day at camp.
Spring Berry Brownie Sundaes
author: Happy Food Happy Home
makes 8-10 brownie sundaes
3 ounces 70 percent dark chocolate, coarsely chopped
1 stick unsalted butter
¾ cup plus 2 tablespoons granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon espresso powder
½ teaspoon kosher salt (or ¼ teaspoon table salt)
2/3 cup all purpose flour
- Preheat oven to 350 degrees.
- Butter an 8x8 baking pan.
- Set a large glass mixing bowl over a pot of boiling water.
- Add the chocolate and the butter to the bowl and stir until almost melted.
- Remove the bowl from the heat and stir until the mixture is smooth.
- Whisk in the sugar.
- Whisk in the eggs one at a time.
- Whisk in the vanilla and the espresso powder.
- Add the flour and salt and stir until just combined.
- Pour the brownies into the prepared pan.
- Bake the brownies for 25-35 minutes until the top is crisp, the edges are set, and the middle is slightly gooey.
- Allow brownies to cool for about 5 minutes before cutting and assembling the sundaes.
To Assemble Sundaes:
Vanilla Ice Cream
Strawberries, blueberries, and raspberries for topping
- I cut the brownies into about 1 inch squares to fit in the pint size mason jar.
- Start with 1 layer of brownies, then top with a spoonful of syrup.
- Add more brownies, ice cream, and a big spoon of spring berry syrup on top.
- Top with berries if desired.
- Devour promptly.
Notes: Brownies adapted from Smitten Kitchen
I love these spring berry brownie sundaes. I might have eaten them for about a week in a row. They would also be perfect for a cookout--everyone can make their own! Do you have a favorite afternoon snack? Is it practical or more indulgent?