Sublime Brownies and Bourbon Sauce Sundaes
Brownies are everyone's favourite. We've just added a little twist of ice cream and a heavenly bourbon sauce.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 540 |
| pro | 6 g |
| total fat | 30 g |
| sat. fat | 16 g |
| carb | 66 g |
| fibre | 2 g |
| chol | 105 mg |
| sodium | 182 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 10% |
| vit A | 16% |
| folate | 8% |
-
3 oz (90 g) bittersweet chocolate, chopped
2 oz (60 g) unsweetened chocolate, chopped
1/3 cup (75 mL) butter
3/4 cup (175 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
1/2 cup (125 mL) all-purpose flour
Pinch salt
3/4 cup (175 mL) Bourbon Sauce
3 cups (750 mL) butter pecan ice cream
Preparation:
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.)
Pool Bourbon Sauce on each plate; top with brownie and spoon ice cream on top.
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.
Source
Canadian Living Magazine: April 2005
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