Hot Fudge à l’Orange BROWNIE SUNDAE

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This sundae-inspired vanilla cream pie elevates the hot fudge brownie sundae with hints of orange and chunks of from-scratch brownies. With its cold creaminess, each slice of pie begs to be doused with a warm batch of thick homemade fudge sauce.

MAKES ONE 9½-INCH DEEP-DISH PIE

WHAT YOU NEED

Cocoa Graham Cracker Crust (this page), baked and cooled in a 9½-inch deep-dish pan with no lip 

Extra butter or cooking spray for greasing the pan 

1 recipe Hot Fudge Sauce (this page), for serving 

¾ recipe Vanilla Whipped Cream (optional; this page), for serving 

INGREDIENTVOLUMEWEIGHT (STAN


DARD)WEIGHT (METRIC)


ORANGE BROWNIES (bake up to 2 days before serving)

Bittersweet chocolate, melted1 ounce28 grams


Unsalted butter, melted4 tablespoons2 ounces57 grams


Dutch-process cocoa powder4 teaspoons0.25 ounce7 grams


Finely grated orange zest1 teaspoon


Egg, at room temperature1 large

Vanilla extract1 teaspoon


Cointreau orange liqueur1 teaspoon


Light brown sugar, lightly packed⅔ cup4.65 ounces133 grams


Water, boiling¼ cup2.1 ounces59 grams


All-purpose flour½ cup2.5 ounces71 grams


Salt⅛ teaspoon

VANILLA-ORANGE CREAM

Granulated sugar½ cup plus 1 tablespo

on4.05 ounces115 grams


Finely grated orange zest1 teaspoon


Whole milk1 cup8.5 ounces242 grams

Heavy cream, cold1⅓ cups10.9 ounces309 grams


Cornstarch¼ cup1.05 ounces30 grams

Salt¼ teaspoon

Eggs2 large

Unsalted butter4 tablespoons2 ounces57 grams


Vanilla bean paste2 teaspoons


Cointreau orange liqueur (optional)1 teaspoon


MAKE THE ORANGE BROWNIES: Preheat the oven to 350°F. Line the bottom and sides of an 8½ by 4½-inch loaf pan with aluminum foil or parchment. Grease the foil with butter or cooking spray and set aside. 

In a large bowl, whisk together the melted bittersweet chocolate, butter, and cocoa powder. Whisk in the orange zest, egg, vanilla, and Cointreau. Whisk in the brown sugar until the mixture is uniform, then whisk in the boiling water. Fold in the flour and salt until no white streaks of flour are visible. 

Pour the brownie batter into the prepared loaf pan. Bake until a toothpick inserted into the center comes out with just a few moist crumbs, about 15 minutes. Cool the brownies completely in the pan, about 2 hours. 

Once cooled, lift the brownies from the pan using the foil and transfer the brownies to a cutting board. Cut the brownie block into roughly ½-inch cubes. Place one half in an airtight container and then in the refrigerator. Place the second half of the cubes into a second container and freeze for 1 hour. When the brownie cubes are frozen, use a food processor to grind the brownie cubes into a coarse brownie crumble, 10 to 20 pulses. Transfer the processed brownie to an airtight container in the refrigerator. 

MAKE THE VANILLA-ORANGE CREAM: In a medium saucepan, rub the granulated sugar and orange zest between your thumbs and fingertips until the sugar is fragrant and uniformly orange. Whisk the milk, 1 cup/8.2 ounces/232 grams of the cream, the cornstarch, and salt together until the cornstarch has dissolved. Whisk in the eggs one at a time. 

Over medium heat, bring the mixture to a simmer (a few large bubbles should break the surface), whisking constantly. Reduce the heat to medium-low and continue to simmer, whisking constantly, for 1 minute to ensure that the mixture is fully thickened. 

Remove the saucepan from the heat and whisk in the butter, vanilla bean paste, and Cointreau, if using, until the butter is melted and incorporated. Transfer the mixture to a large mixing bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming and refrigerate until it’s firm and cold throughout, at least 3 hours (or up to 1 day), before assembling the pie. 

In a medium bowl, whip the remaining ⅓ cup/2.7 ounces/77 grams cream until it holds stiff peaks, 1 to 3 minutes. Remove the vanilla-orange cream from the refrigerator, discard the plastic, and use an electric mixer to briefly beat the cold cream to break it up, about 10 seconds. Fold the whipped cream into the vanilla-orange cream. Spread about 1 cup of the cream into the cooled pie crust. Sprinkle the brownie cubes evenly over the top of the cream. Spread the remaining cream over the brownie cubes. 

Smooth the top of the vanilla-orange cream with an offset spatula. Sprinkle the brownie crumbs evenly over the entire top, all the way to the crust edge. Refrigerate the pie for at least 4 hours. Serve with Hot Fudge Sauce and a dollop of Vanilla Whipped Cream, if using. (Store any leftovers in the refrigerator.) 

Tip: ITSY-BITSY TEENIE-WEENIE LIQUOR BOTTLES FOR MARTINIS

You may have noticed by now that small quantities of liquor appear in the ingredient lists of several recipes in this book. A couple of teaspoons of Cointreau here and a splash of Galliano there—are we really asking you to stock your liquor cabinets will all of these spirits? Or perhaps we think you New Pie bakers already maintain these incredibly well-stocked bars because you are just sitting around drinking Harvey Wallbangers and Mai Tais all day? Maybe…but if you’ve needed a good excuse to go on a boozy shopping spree we’re glad this book can be of service. Seriously, though, if you don’t want to end up with a bunch of expensive bottles collecting dust, consider purchasing those little airplane bottles. Many liquor stores offer a wide selection of 50 milliliter sampler bottles, which is just over 10 teaspoons–enough for the recipe with a little left over for the baker.

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