Heath bar brownie sundaes/caramel sauce
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Heath bar brownie sundaes/caramel sauce
  Ice cream    Brownies    Sauces  
Last updated 6/12/2012 12:56:57 AM. Recipe ID 19330. Report a problem with this recipe.
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      Title: Heath bar brownie sundaes/caramel sauce
 Categories: Ice cream, Desserts
      Yield: 8 servings
 
MMMMM-------------------------ICE CREAM------------------------------
      1 qt Vanilla ice cream
      1 c  Heath bars; chopped

MMMMM-----------------------CARAMEL SAUCE----------------------------
  1 1/3 c  Whipping cream
      1 c  Sugar
      3 tb Water
      2 tb Unsalted butter; cut into
           - 4 pieces

MMMMM--------------------------BROWNIES-------------------------------
      1 c  Unsalted butter; cut into
           - 1/2" pieces
      8 oz Semisweet chocolate; chopped
      2 oz Unsweetened chocolate; chop
      3 lg Egg
      1 c  Sugar
      2 ts Vanilla extract
    3/4 c  All purpose flour
      1 ts Baking powder
    1/4 ts Salt
      1 c  Heath bar; chopped
           -  + 2 tb
           - about 6 1/2 ounces
 
   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 medlium heat until sugar dissolves. Increase heat to high and
  boil without stirring until caramel is deep amber color. brushing
  down sides of pan with wet pastry brush if sugar crystals form and
  occasionally swirling pan, about 8 minutes. Remove from heat and
  slowly add warm whipping 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~. Butter 9" square baking pan with
  2" 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 attached, about 27 minutes; for
  cakelike texture bake until tester inserted into center comes out
  with a few moist crumbs attached, about 35 minutes. Cool. (Can be
  prepared 1 day ahead. Cover and store at room temperature.) Rewarm
  sauce over low heat. Cut brownie into 9 pieces. Spoon warm caramel
  sauce onto 8 plates. Place 1 brownie in center of each (reserve extra
  brownie for another use). Surround each with 3 small scoops of ice
  cream.
 




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Recipe ID 19330 (Apr 03, 2005)

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