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Outback Steakhouse Chocolate Thunder from Down Under Recipe
Outback Steakhouse Chocolate Thunder from Down Under
By Todd Wilbur

Recipe Type: Dessert
Calories: 1220
Recipe Rating: 0.0 (0 reviews)
 

Menu Description: “An extra generous pecan brownie is crowned with rich vanilla ice cream, drizzled with our classic warm chocolate sauce and finished with chocolate shavings and whipped cream. A chocolate lover’s dream.”

The gluten-free brownie that is the chocolate thunder under the ice cream and homemade whipped cream is basically a flourless chocolate pecan cake that is cut into squares. Once the brownie is baked, it is chilled and sliced, and then each serving is nuked for about 45 seconds until gooey hot. The fun really starts when you load a huge scoop of vanilla ice cream on top of the hot brownie and then drizzle on some warm fudge sauce. Outback cooks make the sauce from scratch each day, but it tastes almost exactly like Hershey’s Hot Fudge Topping that you can get in just about any market. The homemade whipped cream formula here is easy and there’s nothing like freshly made whipped cream, but you can choose to use the stuff that comes in a can if you want.

Pecan Brownie
24 ounces semisweet chocolate (chips or bars)
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