| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
|
8 |
Servings |
INGREDIENTS
| 1 |
qt |
Vanilla ice cream |
| 1 |
c |
Chopped Heath bars or other chocolate-flavored English toffee candy (about 6 oz) |
| 1 1/3 |
c |
Whipping cream |
| 1 |
c |
Sugar |
| 3 |
tb |
Water |
| 2 |
tb |
(1/4 stick) unsalted butter cut into 4 pieces |
| 1 |
c |
(2 sticks) unsalted butter; cut into 1/2 inch pieces |
| 8 |
oz |
Semisweet chocolate; chopped |
| 2 |
oz |
Unsweetened chocolate; chopped |
| 3 |
lg |
Eggs |
| 1 |
c |
Sugar |
| 2 |
ts |
Vanilla extract |
| 3/4 |
c |
All purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Plus 2 tablespoons chopped Heath bars (about 6 and 1/2 ounces) |
INSTRUCTIONS
ICE CREAM
CARAMEL SAUCE
BROWNIES
FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room
temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and
freeze. (Can be prepared 3 days ahead)
For CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan.
Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan.
Stir over medium heat until sugar dissolves. Increase heat to high and boil
without stirring until caramel is deep amber colour, brushing down sides of
pan with wet pastry brush if sugar crystals formand occasionally swirling
pan, about 8 minutes. Remove from heat and slowly add warm whpping cream
(mixture will bubble vigorously). Return sauce to low heat and stir until
smooth. Remove from heat and mix in butter. (Can be prepared 3 days ahead.
Cover and refrigerate.)
FOR BROWNIES: Preheat oven to 350 degrees. Butter 9-inch square baking pan
with 2-inch high sides. Combine butter and both chocolates in top of double
boiler set over simmering water. Stir until melted. Remove from over water
and cool mixture slightly. Using electric mixer, beat eggs, sugar and
vanilla in large bowl until slightly thickened, about 1 minute. Beat in
chocolate mixture. Add flour, baking powder and salt and mix until
combined. Stir in 1 cup chopped Heath bars. Transfer batter to prepared
pan. Sprinkle with remaining 2 tablespoons chopped candy. For fudgy
consistency, bake until tester inserted into center comes out with moist
batter still attatched, about 27 minutes; for cakelike texture, bake until
tester inserted into center comes out with a few moist crumbs still
attached, about 35 minutes. Cool. (Can be prepared 1 day ahead. Cover and
store at room temperature.)
PUT IT TOGETHER: Rewarm sauce over low heat. Cut brownie into 9 pieces.
Spoon warm caramel sauce onto 8 plates. Place 1 brownie in center of each.
Surround each with vanilla ice cream. Drizzle with more warm caramel, and
crumble remaining brownie over the plates. Posted to Bakery-Shoppe Digest
V1 #214 by Mandy Bell <mbell@cdsnet.net> on Sep 02, 1997
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