I am sort of sorry about this, but then well, I am totally not too.
I am sort of sorry because there is a lot of ingredients going on in these, but PLEASE do not run away screaming. Promise, even though it may look like a lot, these are actually very simple and easy to make.
I also want to start out by saying that if you are not into all the booze you can still make these sundae floats. I provided swaps for ya, so they can be family friendly too.
I obviously had so much fun with these sundae float thingys. I also had the hardest time naming them because there is just so much that I wanted to include in the tittle. JUST SO MUCH. And like I said above, I know it seems like there is a lot going on – and there is, but it’s all easy and quick stuff to assemble. So it’s totally worth every step.
Let’s just start with what these really are. Mostly they are all sundae with a little float action going on.
The best fudgey brownies made with a little Guinness + a layer of burnt Irish caramel. The brownies get crumbled into the bottom of some smallish glasses or ice cream bowls. Then you are going to want to drizzle more of the caramel over the brownies because… well, you just can never have enough of that. I mean, right?
Then chocolate ice cream (or vanilla if you wish). Next up? Just the tiniest splash (well for me at least…not a drinker in any way, shape or form) of some Guinness, thus making the float component. Next comes the Coconut Irish Cream. Oh yes, oh yes. That stuff is so good.
Finally, comes the finishing drizzle of Irish Cream Hot fudge sauce and some more caramel.
Plus a cherry – these are sundaes after all.
You want to know the funny thing?
It took me a few hours to fully put this recipe together in my head, but once I did I knew I had to make them. I was so excited…until I realized I needed the booze. UGH.
I still have yet to decide if it is weird that I am posting a recipe so focused on alcohol when I personally have never had a drink in my life. The only time I have ever consumed alcohol, chocolate has always been involved. Ok, or maybe some kind of savory sauce, but mostly just chocolate.
Plus, here in the US, I am still underage, so there is that factor too.
But I have decided to just get over it because I really have fun with these recipes and they do no harm. They just taste delicious, and people usually love them.
Back to my problem.
I needed beer and I needed it now, so that’s when I called in Dad. Saving the day once again. Being the awesome guy that he is, he actually went to the liquor store at 11:00am. Meaning he left his desk, that he is GLUED to from 6:00am -3:30pm just to go get me some beer. His twenty year-old daughter, who needed beer for her sundaes.
Sounds totally weird/maybe a little wrong too? Yeah Kind of. But I do what I gotta do. Hoping this offends no one and if it does, I am sorry and I really did only use a tablespoon of stout per sundae. A tablespoon. Pretty sure that’s like close to nothing.
I do have to mention that if you are not into burnt flavors the caramel may not be for you. It does have a strong taste that I love, but some people may not be all for it. If that’s the case just use your favorite caramel.
But the coconut Irish Cream? Do not skip that. Oh, and don’t skip the fudge sauce either. Just don’t.
Anyway, you must, must, must, make these. Like I am not trying to be demanding, but they are so good.
- In a large heavy bottomed pot, heat the sugar over medium high heat. As the sugar begins to melt, stir it frequently to help it melt evenly. Continue to cook and stir until the caramel begins to smoke slightly and is a deep amber color. Cook for just a touch more, allowing the flavor to develop a bit more. Remove from heat and let sit 2 minutes. Then carefully stir in the butter. Now slowly stir in the coconut milk, Irish whiskey and salt (it will bubble up quite a bit). Whisk to incorporate. Some of the sugar will harden around the spoon or whisk, this is fine. Return the pot to medium heat and simmer 3-4 minutes or until the sugar has melted and the sauce is smooth. Set aside.
- Line an 8x8 or 9x9 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so you can easily lift the brownies out of the pan later. Preheat the oven to 350 degrees F.
- Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute and 30 seconds.
- To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, Guinness and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Stir in the remaining 4 ounces chopped milk chocolate or semisweet chocolate chips. Pour half the batter into the prepared pan. Now grab the caramel and drizzle about 1/4 cup of the caramel over the brownies. Add the remaining batter overtop, don't worry about the batter covering the whole surface. Bake for 25-30 minutes, until the brownies are set on top. Do not over bake, if anything under bake. Allow to cool and then cut into 8-16 bars (depending on the size of you glasses).
- Stir together cocoa powder, brown sugar, Irish cream, salt and half of the chocolate (3 ounces). Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container, then reheat over low heat, stirring frequently or just use the microwave.
- Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 2 to 3 minutes, until soft peaks form. Beat in the powdered sugar and Irish cream. Place in the fridge until ready to use.
- Crumble the brownies and divide them among 8-16 glasses or ice cream bowls. Drizzle each glass or bowl with the burnt caramel (if needed warm the caramel over the stove or in the microwave if it gets too thick). At this point you can cover the glasses until ready to serve. Once ready to serve divide the ice cream among the glasses/bowls. Pour 1 tablespoon of Guinness (or more to your taste) over the ice cream. Top each glass off with whipped cream and then drizzle with caramel and fudge sauce. Finish with a cherry - EAT!
Caramel adapted from White on Rice Couple
And they are kind of too cute for words. People will freak. Heck, I am still freaking over them. Huge crush on these guys.