Heath bar brownie sundaes/caramel sauce-pt 2 o

8 servings

Ingredients

Quantity Ingredient
-Don Fifield XKGR41A

Directions

FOR BROWNIES: Preheat oven to 350 deg. Butter 9-inch square baking pan with 2-inch-high sides. Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted.

Remove from over water and cool mixture slightly.

Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 min. Beat in chocolate mixture. Add flour, baking powder and salt and mix until combined. Stir in 1 cup chopped Heath bars. Transfer batter to prepared pan. Sprinkle with remaining 2 tablespoons chopped candy. For fudgy consistency, bake until tester inserted into center comes out with moist batter still attached.

about 27 min.; for cakelike texture bake until tester inserted into center comes out with a few moist crumbs attached, about 35 min.

Cool. (Can be prepared 1 day ahead. Cover and store at room temperature.)

Rewarm sauce over low heat. Cut brownie into 9 pieces. Spoon warm caramel sauce onto 8 plates. Place 1 brownie in center of each (reserve extra brownie for another use). Surround each with 3 small scoops of ice cream.

Related recipes