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Outback Steakhouse Chocolate Thunder from Down Under copycat recipe by Todd Wilbur
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Outback Steakhouse Chocolate Thunder from Down Under


Score: 5.00. Votes: 1
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Menu Description: “An extra generous pecan brownie is crowned with rich vanilla ice cream, drizzled with our classic warm chocolate sauce and finished with chocolate shavings and whipped cream. A chocolate lover’s dream.”

The gluten-free brownie under the ice cream and homemade whipped cream is a flourless chocolate pecan cake cut into squares. Once the brownie is baked, it is chilled and sliced, then each serving is nuked for about 45 seconds until gooey hot. The fun really starts when you load a huge scoop of vanilla ice cream on top of the hot brownie and then drizzle some warm fudge sauce over the top. Outback cooks make the sauce from scratch each day, but it tastes similar to Hershey’s Hot Fudge Topping that you can get in just about any market. The homemade whipped cream formula here is easy and better than anything that comes out of a can. 

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 24 ounces semisweet chocolate (chips or bars)
  • 3/4 cup (1 1/2 sticks) butter
  • ...

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Score: 5.00. Votes: 1
Rating of votes (1)
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Sandra Shade
Mar 2, 2016, 22:00

Very Good Recipe with good results

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