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Eggs, Dairy June 1990 1 Servings

INGREDIENTS

1 oz Unsweetened chocolate
chopped 1 square
1/2 Stick unsalted butter, cut
into pieces
1/4 cup
1 Egg
1/2 c Firmly packed brown sugar
1/2 t Vanilla
1/2 c All-purpose flour
1/4 t Cinnamon
1/4 t Salt
1 pt Coffee ice cream
Caramel Sauce as an
accompaniment

INSTRUCTIONS

In a heatproof bowl set over a pan of simmering water melt the
chocolate and the butter, stirring until the mixture is smooth, and
let the mixture cool. Beat in the egg, the brown sugar,and the  vanilla
and stir in the flour, the cinnamon,and the salt. Divide the  mixture
into 16 mounds, abut 3 inches apart, on buttered baking  sheets and
bake the brownies in the middle of a preheated 350F oven  for 8 to 10
minutes, or until they are just firm. (They will flatten  into disks.)
transfer the brownies with a spatula to racks to cool  and freeze them
for 30 minutes, or until they are very firm.  Divide the ice cream,
softened, among the flat sides of 8 of the  brownies, spreading it
smooth, and top the ice cream with the  remaining brownies, flat sides
down. Freeze the ice-cream sandwiches,  covered, for at least 1 hour or
overnight. Serve the ice-cream  sandwiches drizzled with the caramel
sauce.  Serves 4.  Gourmet June 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2240
Calories From Fat: 1261
Total Fat: 144.2g
Cholesterol: 550mg
Sodium: 864mg
Potassium: 550.7mg
Carbohydrates: 229.3g
Fiber: 6.7g
Sugar: 107.7g
Protein: 25.5g


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