HEATH BAR BROWNIE SUNDAES/CARAMEL SAUCE-PT 2

      Title: HEATH BAR BROWNIE SUNDAES/CARAMEL SAUCE-PT 2
  Categories: Ice cream, Desserts
       Yield: 8 Servings
  
            -Don Fifield XKGR41A
  
   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.
[ add our full cookbook to your website ] [ Search The Cookbook ]