Malted Fudge Brownie Sundae Recipe

Make the Malted Fudge Brownies: Preheat oven to 350 F. Lightly grease 9-inch springform pan with removable bottom. Combine chocolate and butter in top of double boiler over barely simmering water. Heat, stirring constantly with wooden spoon, until chocolate and butter are melted. Gently whisk until smooth. Remove from heat and stir in vanilla. Cool slightly.

Beat eggs and sugar in mixing bowl until light and lemon colored, using electric mixer at medium speed. Slowly beat in chocolate mixture. Sift together flour and malted milk powder and add to chocolate mixture, 1 tablespoon at a time. Blend in buttermilk. Stir in pecans.

Spread batter in prepared pan and smooth surface with rubber spatula. Bake brownies for 25 to 30 minutes or until cake tester or toothpick inserted 2 inches away from center comes out with a few moist crumbs clinging to it. Do not over-bake. Cool brownies completely in pan on a wire rack.

Make the Chocolate Sauce Place chocolate in medium bowl: Combine water, heavy cream and malted milk powder in small saucepan and whisk until powder dissolves. Cook and stir over medium-high heat. Add sugar and stir until sugar dissolves. Cook mixture until it comes to a gentle boil.

Remove pan from heat and slowly pour hot mixture over chopped chocolate. Let stand for 1 minute to melt chocolate. Whisk sauce gently until well blended and smooth. Whisk in butter. Sauce should be used at room temperature.

Assembly Place brownie on each dessert plate and top with scoop of ice cream. Top with chocolate sauce and sliced bananas, strawberries and star fruit. Dust with malted milk powder.