Bard’s Brownie Sun­dae Floats

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 1 HOUR 15 MIN­UTES GLUTEN-FREE, SOY-FREE, NUT-FREE These dessert floats make for the per­fect adult treat – made with gluten-free beer, brown­ies and ice cream! You can bake the brown­ies in ad­vance, but they prob­a­bly won’t be around by the time you pre­pare the floats.

For the Brown­ies 2 cups gran­u­lated sugar 1 cup gluten-free all-pur­pose flour ¾ cup co­coa pow­der ½ tea­spoon bak­ing pow­der ½ tea­spoon salt 4 eggs, lightly beaten 1 cup but­ter, melted ½ cup Bard’s Gluten-free Beer 1 ta­ble­spoon vanilla ex­tract ½ cup En­joy Life Semi-sweet Cho­co­late Mini Chips

For the Whipped Cream 2 cups heavy whip­ping cream ⅓ cup pow­dered sugar ½ cup maraschino cher­ries, finely chopped 5 ta­ble­spoons Bard’s Gluten-free Beer 1 tea­spoon vanilla ex­tract

For the Floats 1.5 quarts cho­co­late and vanilla ice cream 3 (12 ounce) bot­tles Bard’s Gluten-free Beer 6 maraschino cher­ries Caramel Sauce, for gar­nish MAY - JUNE 2016 1. Pre­heat oven to 350 de­grees F. Lightly grease a 9x13-inch bak­ing dish with non­stick spray and set aside.

2. In a large mix­ing bowl, com­bine sugar, gluten-free all-pur­pose flour, co­coa pow­der, bak­ing pow­der and salt.

3. In the bowl of a stand­ing mixer us­ing the pad­dle at­tach­ment, beat to­gether the eggs, but­ter, beer and vanilla ex­tract. Grad­u­ally add the dry in­gre­di­ents into the wet in­gre­di­ents and mix un­til a smooth bat­ter forms. Fold in the mini cho­co­late chips.

4. Pour brownie bat­ter into the pre­pared bak­ing dish and bake for 30 to 40 min­utes or un­til a tooth­pick in­serted into the cen­ter comes out clean. Let cool com­pletely.

5. For the whipped cream, com­bine all in­gre­di­ents in the bowl of a stand mixer. Beat on high speed un­til whipped con­sis­tency is achieved.

6. For the floats, fill the bot­tom of 6 ma­son jars or glass tum­blers with chopped brown­ies. Di­vide the ice cream by heap­ing scoop­fuls. Pour the beer over the ice cream and fill each ma­son jar all the way to the top.

7. Top with a dol­lop of whipped cream and driz­zle with caramel sauce. Gar­nish with 1 maraschino cherry per jar and in­sert a straw be­fore serv­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 1466, FAT: 84G, SAT­U­RATED FAT 50G, CHOLES­TEROL: 373MG, SODIUM: 498MG, CAR­BO­HY­DRATES: 155G, FIBER: 6G, SUG­ARS: 122G, PRO­TEIN: 16G

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