Alternating
layers of thin brownie and ice cream are topped with
homemade chocolate sauce and chopped pecans. Yum!
brownie layers:
1/2 cup butter,
melted
1 cup sugar
2 eggs
1/2 cup flour
1/3 cup unsweetened cocoa
powder, plus extra to dust pan
1/4 teaspoon salt
1 teaspoon vanilla extract
fudge sauce:
1 cup whipping cream
2 tablespoons sugar
3 tablespoon cocoa
serve with:
vanilla ice cream
chopped pecans
(if desired)
Preheat
oven to 350°. Butter an 11 x 13 cake pan and dust
with cocoa. Tap out excess cocoa and set aside.
In
a medium bowl, beat together the butter and sugar. Add
eggs, and mix well. Beat in flour, cocoa and salt; add
vanilla. Spread evenly into the prepared pan. They'll
be much thinner than normal brownies, because you're
using a much larger pan.
Bake
for 15 minutes. Cool slightly, then cut out 3 circles
per sundae (or simply cut into squares). Save extras
(including scraps) for snacks, stacked sundaes, or ice
cream sandwiches. Wrap unused brownies tightly and freeze
for up to a month.
While
brownies bake, make chocolate sauce. (Sauce may also
be made several hours ahead.) Combine sugar and cocoa
in a sauce pan over low heat. Add the cream in a slow
stream, stirring. Allow to cook for about 8 minutes,
or until it has slightly thickened, while stirring constantly.
Allow to cool slightly. Store in a sealed container
at room temperature until ready to serve.
To
assemble, place a brownie on each plate. Top with a
small scoop of ice cream, another brownie, another small
scoop of ice cream, and a final brownie. Drizzle on
chocolate sauce and sprinkle with pecans.
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