Monday, July 30, 2012


2 squares (1-oz each) unsweetened chocolate
1/4 cup butter
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup semisweet chocolate chips
1/2 gallon vanilla ice cream
1 cup strawberry ice-cream topping
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with aluminum foil and leave foil hanging over by a couple of inches on two opposite ends; set aside.

Heat the chocolate squares and butter in the top of a double boiler over hot water.  Heat, stirring occasionally, until melted.  Remove from the heat and blend well.  Allow to cool slightly.

Using a wooden spoon or a silicone spatula, stir the sugar, egg, and vanilla extract into the chocolate mixture.  Add the flour, stirring just until blended; stir in the chocolate chips.

Lightly spray the bottom of the foil in the baking pan; pour the brownie batter into the pan.  Bake 25 minutes or until the brownies start to pull away from the sides of the pan.  Cool completely on a wire rack.  Lift out the brownies by using the hanging foil as handles.  Cut into squares.

To make sundaes, place a brownie square on a dessert plate.  Top with a scoop of the vanilla ice cream. Spoon strawberry topping over the ice cream.  Sprinkle with chopped nuts.  Repeat process for each sundae.

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