Bottoms Up Brownie Sundae Irish Floats with Burnt Irish Caramel & Hot Fudge

Bottoms Up Brownie Sundae Irish Floats: A Sweet Escape

Oh, my sweet tooth, where do I even begin? This isn't just a dessert; it's an experience. It's a decadent journey into the heart of Irish-inspired indulgence, a symphony of textures and tastes that'll leave you craving more. I'm a busy working mom, juggling deadlines and diaper changes, and sometimes, the only thing that gets me through the week is a little bit of delicious chaos. And this, my friends, is the epitome of delicious chaos.

The star of the show? The burnt Irish caramel. It’s a revelation. That rich, smoky sweetness, infused with the subtle warmth of Irish whiskey, is simply divine. I adapted the caramel recipe from a blog I adore, and it’s become my go-to for any dessert needing that extra something special. It elevates the whole sundae to another level. The caramel is the glue that holds everything together, the perfect counterpoint to the fudgy brownies and creamy ice cream.

The brownies themselves are rich and fudgy, intensely chocolatey. The Guinness adds a subtle depth of flavor that’s both unexpected and utterly delightful. I’m not a huge beer drinker, but in baking, a splash of stout can really transform a dessert. I love how the Guinness adds this surprising layer of complexity without overpowering the other flavors. It's all about balance, right?

Then there's the whipped coconut cream. This is not your average whipped cream. We’re talking light, airy, and subtly sweet, infused with a hint of Irish cream liqueur for that extra touch of festive cheer. The coconut cream provides a wonderful contrast to the richness of the brownies and caramel, making the entire sundae wonderfully balanced.

And let's not forget the assembly! It's pure bliss. Crumbled brownies form the base, followed by a generous scoop of ice cream (chocolate or vanilla, your choice!), a drizzle of that magical burnt caramel, a splash of Guinness for extra boozy goodness, and finally, a glorious mountain of whipped coconut cream, topped with another drizzle of caramel and a sweet cherry. It’s a masterpiece of culinary art, if I do say so myself.

This recipe isn't just for special occasions; it’s for those moments when you need a little pick-me-up, a little treat to remind yourself that life is beautiful, even amidst the chaos. It’s a reminder to slow down, indulge a little, and savor the simple pleasures. So, gather your ingredients, put on some music, and prepare to be transported to a world of sweet, Irish-inspired bliss.

This recipe is easy enough for a weeknight treat, yet impressive enough for a party. The aroma alone is enough to lure your guests in and leave them wanting more! I highly recommend making this for your next gathering. Prepare for compliments galore.

Tips and Variations:

• Make it ahead: The brownies, caramel, and whipped cream can all be made ahead of time, which is a huge time-saver for busy people like me.
• Customize it: Feel free to experiment with different types of ice cream, liqueurs, or even add other toppings like nuts or chocolate shavings.
• Adjust the sweetness: If you prefer a less sweet dessert, you can reduce the amount of sugar in the brownies and caramel.
• Alcohol-free option: If you prefer not to use alcohol, simply omit the Irish whiskey and Irish cream liqueur. The dessert will still be delicious!

This Bottoms Up Brownie Sundae Irish Float is more than just a dessert; it’s an experience, a feeling. It’s the perfect blend of comfort and indulgence, a sweet escape from the everyday grind. So go ahead, treat yourself. You deserve it.

Step-by-step

• In a large heavy bottomed pot, heat the sugar over medium high heat. As the sugar begins to melt, stir it frequently to help it melt evenly. Continue to cook and stir until the caramel begins to smoke slightly and is a deep amber color. Cook for just a touch more, allowing the flavor to develop a bit more. Remove from heat and let sit 2 minutes. Then carefully stir in the butter. Now slowly stir in the coconut milk, Irish whiskey and salt (it will bubble up quite a bit). Whisk to incorporate. Some of the sugar will harden around the spoon or whisk, this is fine. Return the pot to medium heat and simmer 3-4 minutes or until the sugar has melted and the sauce is smooth. Set aside.
• Line an 8x8 or 9x9 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so you can easily lift the brownies out of the pan later. Preheat the oven to 350 degrees F.
• Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute and 30 seconds.
• To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, Guinness and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Stir in the remaining 4 ounces chopped milk chocolate or semisweet chocolate chips. Pour half the batter into the prepared pan. Now grab the caramel and drizzle about 1/4 cup of the caramel over the brownies. Add the remaining batter overtop, don't worry about the batter covering the whole surface. Bake for 25-30 minutes, until the brownies are set on top. Do not over bake, if anything under bake. Allow to cool and then cut into 8-16 bars (depending on the size of you glasses).
• Stir together cocoa powder, brown sugar, Irish cream, salt and half of the chocolate (3 ounces). Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container, then reheat over low heat, stirring frequently or just use the microwave.
• Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 2 to 3 minutes, until soft peaks form. Beat in the powdered sugar and Irish cream. Place in the fridge until ready to use.
• Crumble the brownies and divide them among 8-16 glasses or ice cream bowls. Drizzle each glass or bowl with the burnt caramel (if needed warm the caramel over the stove or in the microwave if it gets too thick). At this point you can cover the glasses until ready to serve. Once ready to serve divide the ice cream among the glasses/bowls. Pour 1 tablespoon of Guinness (or more to your taste) over the ice cream. Top each glass off with whipped cream and then drizzle with caramel and fudge sauce. Finish with a cherry - EAT!