Mexican Chocolate Praline Brownie Sundae

By Sprig Originals ✓ · cooked up in Sprig

A fudgy cinnamon-spiked brownie, deliberately underbaked and rested overnight so the center stays molten-dense, then warmed and buried under salty candied pecans, a quick cajeta caramel and a melting scoop of vanilla. It's the cantina dessert plate you fight over at the end of dinner, built from a single 8-inch pan.

Ingredients

• 10 tbsp unsalted butter, cut into pieces
• 6 oz bittersweet chocolate (60–70%), chopped
• 1 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 2/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ancho chile powder (optional)
• 3/4 tsp fine sea salt

• 1 1/4 cups pecan halves
• 1/3 cup granulated sugar
• 1 tbsp unsalted butter
• 1/2 tsp ground cinnamon
• 1/2 tsp flaky sea salt
• 1 tbsp water

• 3/4 cup cajeta or dulce de leche
• 1/4 cup heavy cream
• 1 pinch fine sea salt
• 1/2 tsp vanilla extract

• 1 pint vanilla bean ice cream
• flaky sea salt, for finishing

Instructions

1. A day ahead, heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving an overhang on two sides, and butter the exposed sides.
2. Combine the butter and chopped chocolate in a medium heatproof bowl set over an inch of barely simmering water. Stir until smooth, about 4 minutes, then remove from the heat and let cool for 5 minutes so it won't scramble the eggs.
3. Whisk both sugars into the warm chocolate, then whisk in the eggs one at a time, followed by the vanilla. Beat vigorously for a full 45 seconds — this is what gives the brownies their shiny, papery top.
4. Sift the flour, cocoa, cinnamon, ancho (if using) and salt over the batter. Fold with a spatula just until no dry streaks remain; do not overmix. Scrape into the pan and smooth the top.
5. Bake 24–27 minutes. You are underbaking on purpose: the edges should be set and slightly domed, the center still soft with a toothpick coming out coated in wet batter, not clean. Cool completely in the pan, then cover and rest at room temperature overnight — this is what turns them dense and truffle-like.
6. For the pecans, line a sheet pan with parchment. In a 10-inch skillet over medium heat, combine the sugar, water, butter and cinnamon and stir until melted and bubbling, about 2 minutes. Add the pecans and stir constantly for 4–6 minutes, until the syrup turns sandy, then re-melts and coats the nuts in a glossy amber shell.
7. Immediately scrape the pecans onto the parchment, spread them apart with a fork, sprinkle with the flaky salt and cool 10 minutes until crisp. Break up any clusters. Store airtight up to 5 days.
8. For the sauce, warm the cajeta and cream in a small saucepan over low heat, whisking, for 2–3 minutes until pourable and smooth. Off the heat, stir in the salt and vanilla. It should ribbon slowly off a spoon; loosen with another tablespoon of cream if it's thick.
9. To serve, lift the brownie slab out by the parchment and cut into 9 squares with a hot, dry knife. Set each square on a microwave-safe plate and warm 12–15 seconds, just until the center goes glossy and soft (or 6 minutes in a 300°F oven for the whole batch).
10. Put a warm brownie in each bowl, add a scoop of vanilla ice cream, pour over 2 tablespoons of warm cajeta sauce, and pile on a generous handful of praline pecans. Finish with a pinch of flaky salt and serve immediately, while the caramel is still running into the melting ice cream.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Frozen Chocolate–Caramel Peanut Nougat Bars

Blueberry Peach Buckle with Almond Streusel

Creole Cream Cheese Cheesecake with Salted Caramel and Dark Chocolate

Are you this recipe's original author or publisher? Report a problem