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
Ingredients
Bourbon Sauce:
Method
BOURBON SAUCE: In heavy saucepan over medium heat, stir sugar with 1/3 cup (75 mL) water until dissolved, brushing down side of pan with pastry brush dipped in cold water to return sugar crystals to mixture. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 6 minutes.
Holding pan at arms-length and averting face, add cream; whisk until smooth. Whisk in bourbon and lemon juice. Return pan to heat; simmer for 4 minutes. (Make-ahead: Let cool; refrigerate in airtight container up to 1 week. Re-warm to liquefy.)
Grease 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.)
Divide 3/4 cup bourbon sauce among dessert plates, (save remaining bourbon sauce for another use). Arrange brownie on each plate over sauce, top with ice cream.
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
%RDI
- Iron 10.0
- Folate 8.0
- Calcium 10.0
- Vitamin A 16.0
