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Dad's Chocolate Macadamia Nut Brownie Sundae

Demonstrated by: Executive Chef Wayne Hirabayashi and Chef de Cuisine Joshua Nudd.
Father’s Day with Hoku’s at Kahala Mandarin Oriental, Hawaii - June 1, 2003.
Featured in the Honolulu Star-Advertiser on April 6, 2016.

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Ingredients:

Dad's Chocolate Macadamia Nut Brownie Sundae

  • 1 tablespoon unsalted butter
  • 2 tablespoons brown sugar
  • 1 large ripe banana, cut into 1/4-inch diagonal slices
  • 2 chocolate macadamia nut brownies or your favorite cake or cookies
  • 1 scoop vanilla ice cream
  • 1 scoop chocolate ice cream
  • 1 scoop strawberry ice cream
  • 2 tablespoons chocolate sauce
  • 2 tablespoons strawberry sauce*
  • 1 tablespoon chopped macadamia nuts, toasted
  • 1 tablespoon chopped almonds, toasted
  • 1 heaping tablespoon whipped cream
  • Mint spring and cherry

Optional:

  • Assorted seasonal fresh berries and fruits (strawberries, blueberries, raspberries, kiwi, etc.) for garnish

Directions:

  1. In a small skillet, melt butter and sugar; cook slowly until it turns a light brown color and starts to caramelize.
  2. Add banana slices and cook for 1 minute.
  3. Place brownies on a plate and spoon the bananas over the brownie; reserve the caramelized sauce in the pan for the topping.
  4. Place the 3 scoops of ice cream over the bananas and brownies.
  5. Spoon chocolate sauce, strawberry sauce, and 2 tablespoons of the reserved caramelized sauce over ice cream.
  6. Garnish with nuts, whipped cream, mint sprig, cherry, and fresh berries and fruits.

Makes 1 large serving.

Note: Put fresh strawberries in a blender with a little sugar and orange juice; puree until thick. Strain.

Approximate Nutrient Analysis per serving (based on 2 servings, ice cream scoop = 1/4 cup; and only 2 scoops of ice cream as listed in the ingredient list and not including fresh seasonal fruits for garnish):
750 calories, 37 g fat, 13 g saturated fat, 65 mg cholesterol, 200 mg sodium, 104 g carbohydrate, 5 g fiber, 76 g sugar, 8 g protein 

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