Think you have what it takes to make Outback Steakhouse’s Chocolate Thunder from Down Under? They’re sharing the secrets to making this confectionary masterpiece in the comfort of your own home.
Here’s what you need:
- 1/2 cup granulated sugar
- 24oz semi-sweet chocolate
- 3/4 cup butter
- 5 large eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chopped pecans
- Whipped cream
- Vanilla ice cream
- 16oz jar Hershey’s hot fudge topping
- Semisweet chocolate bar shavings
- Preheat the oven to 325 degrees.
Combine chocolate with butter in medium bowl. Microwave on high for 30 seconds, then stir and repeat 3 times, or until the chocolate is completely melted and smooth.
Beat eggs, sugar, vanilla and salt together in large bowl with electric mixer on high for 1 minute. Mix a little of the warm chocolate with eggs, then spoon in the rest and mix until well combined. Mix in the pecans.
Pour the batter into a buttered 9×9-inch baking pan and bake for 45-50 minutes, or until the middle of the brownie rises and begins to firm up. Cool, cover and chill for 2 hours.
Take a large scoop of ice cream and place on top. Scoop a small dollop of whipped cream on top. Drizzle chocolate fudge topping and sprinkle shavings on top.
Take a photo of your dish and share on social media with #homemadeholiday. We’ll share the best photos on the show live this Friday.
For more information, visit Outback.com.