Brownie sundaes are so incredibly good, but don’t you feel just a wee bit kindergarten when you serve
it as a dessert after an ooh-la-la dinner?
Yeah, me neither. It’s a brownie sundae for God’s sake.
But still, changing it up a little with a slightly less sweet gingerbread in place of the brownie and topping your vanilla ice cream with pineapple rum sauce instead of hot fudge feels a little more grown up. Just keep the aerosol can of whipped cream and those horrible red vinyl things called “cherries” in the fridge until your kid’s birthday party.
Gingerbread Sundae with Pineapple Rum Sauce
Bake gingerbread, cut into squares, and place a square in each serving bowl.
Place a generous scoop of vanilla ice cream on gingerbread and top with hot pineapple rum sauce.
Bake gingerbread:
Preheat oven to 350.
Grease and generously flour a 9x9” square cake pan.
Sift together 1¾ c. all purpose flour, ½ t. baking soda, ½ t. baking powder, 1 T. ground ginger, 1 t. cinnamon, ½ t. ground cloves, pinch salt.
Beat 1 stick softened butter until creamy, then beat 1 large egg, ½ c. brown sugar, and 1 c. dark molasses.
Fold dry mixture into molasses mixture, pour into cake pan, and bake approximately 40 minutes.
Make pineapple rum sauce:
Peel and cut a medium to large fresh pineapple into 1” chunks.
In a medium pot over low heat, melt ¼ c. butter. Add ¼ c. dark brown sugar and ¼ c. rum, stir until sugar dissolves. Add pineapple chunks, and cook over low heat until pineapples are tipsy.
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