Brownie Sundaes
PREP: 30 min.| BAKE: 25 min. + cooling
I serve this yummy dessert often at baseball barbecues or whenever I have a large group in. Homemade Brownies and hot fudge sauce plus ice cream…you can’t go wrong!
2 cups butter, cubed
32 squares (1 ounce each) semisweet chocolate
7 eggs
2 cups sugar
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt
3/4 pound chopped walnuts, optional
HOT FUDGE SAUCE:
1 cup heavy whipping cream
1 cup sugar
1/2 cup butter, cubed
1 cup baking cocoa
Vanilla ice cream
Whipped cream and maraschino
Cherries, optional
In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool. In a large mixing bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired.
Transfer to two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350° for 25-30minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 15minutes. In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3minutes. Cool for 3minutes.
Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan).Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and Cherries if desired.
Yield: 4 dozen (2 cups sauce).
From: Carol Brandon
Uxbridge, Ontario
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