Birthday Brownie Sundae

Photo by Katie Sechrist

Happy 5th Birthday to my sweet, lovable, kissable, soft little boy!  Soon he'll be skinny, stinky and squirmy and won't want anything to do with me.  For now, he still loves his morning hugs (I never let go first) and his zerberts.
He hates cupcakes--but he doesn't know it.  He licks the frosting off and throws away the cake part.  Still, I couldn't talk him out of cupcakes for his birthday party last Saturday.  So for his actual birthday today, I made him a Brownie Sundae.  He LOVED it!  He said it was better than cupcakes.  Son, this won't be the last time mommy knows best...
I'm a boxed brownie kind of girl and I always have been.  Obviously I've attempted scratch brownies before.  I've never been a fan.  Not once.  But I thought I'd give it another whirl for my special baby's birthday.  I went to my new favorite cookbook, Baking Illustrated.  Seriously, this cookbook reads like a fiction novel to me.  I get so engrossed and want to bake every single thing on each page.
This recipe was CRAZY easy, fast, and abso-freakin-lutely delicious.  It was just as good as a boxed mix, or better (which for me is high praise.)
These were thick, gooey, fudgy, moist and rich.  And now I feel like vomiting.
Brownie Sundae
5oz semisweet chocolate, chopped (I used mini chips) 2oz unsweetened chocolate, chopped 1 stick unsalted butter, cut into quarters 3 tablespoons cocoa powder 3 large eggs 1 1/4 cups sugar 2 teaspoons vanilla 1/2 teaspoon salt 1 cup flour
Adjust oven rack to lower-middle third position and preheat oven to 350.  Line an 8x8 pan with foil and spray with cooking spray.  
In a heatproof bowl over a pan of simmering water, melt the chocolates and butter, stirring occasionally until smooth.  Whisk in the cocoa until smooth; set aside.
Whisk together the eggs, sugar, vanilla and salt until combined, about 15 seconds.  Whisk the chocolate mixture into the egg mixture; then stir in the flour with a wooden spoon (WHY wooden??  I wish I could tell you.)
Pour mixture into prepared pan and bake until toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 35 to 40 minutes.  I cooked mine for 35 and it could have used a bit more.
Cool, then remove using foil and transfer to a cutting board to cut into 1-inch squares.  Uncut brownies can be wrapped in plastic and stored in the refrigerator for up to 5 days.
To make Jenson's fabulous birthday sundae, top warm brownie square with a scoop of Blue Bell Vanilla Bean ice cream, drizzle with chocolate syrup, and top with what Jenson likes to call "fat, juicy cherries!"
Brownies by Baking Illustrated