Brownies are everyone's favourite. We've just added a little twist of ice cream and a heavenly bourbon sauce.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2005
- 3 oz bittersweet chocolate chopped
- 2 oz unsweetened chocolate chopped
- 1/3 cup butter
- 3/4 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup all-purpose flour
- 1 pinch salt
- 3/4 cups bourbon sauce
- 3 cups butter pecan ice cream
MethodGrease 8 muffin cups or line with paper liners; set aside.
In heavy saucepan, melt together bittersweet and unsweetened chocolates and butter, stirring occasionally, until smooth. Scrape into large bowl; let cool slightly.
Whisk in sugar, then eggs, 1 at a time; whisk in vanilla. With wooden spoon, stir in flour and salt. Divide among prepared cups, smoothing top.
Bake in centre of 350°F (180°C) oven just until tester inserted in centre comes out with moist crumbs clinging, about 25 minutes. Let cool on rack for 2 minutes. Remove from cups; let cool slightly on rack. (Make-ahead: Let cool completely; store in airtight container for up to 24 hours. To serve, place brownies on plate, cover and microwave on medium for 1 minute or until softened and warmed.)
Pool Bourbon Sauce on each plate; top with brownie and spoon ice cream on top.
Nutritional facts Per serving: about
- Sodium 182 mg
- Protein 6 g
- Calories 540.0
- Total fat 30 g
- Cholesterol 105 mg
- Saturated fat 16 g
- Total carbohydrate 66 g
- Iron 10.0
- Folate 8.0
- Calcium 10.0
- Vitamin A 16.0