Friday, May 27, 2011

Frozen Brownie Sundae

I saw Giada make this on her show a couple weeks ago and saved the episode so I wouldn't forget about it. I will have to make it to enjoy by the pool this summer. I snuck a bite from the freezer and haven't tried the strawberry sauce yet, but I am sure it won't disappoint.

Brownie Layer:
Vegetable oil cooking spray
2 Tbsp water
1/4 cup vegetable oil
1 large egg, at room temperature
1 3/4 cups brownie mix (recommended: Duncan Hines Dark Chocolatete Fudge)
1/2 cup semisweet chocolate chips
2 (1.4 ounce) milk chocolate-toffee candy bars, coarsely chopped (recommended: Heath or Skor)

Ice cream Layer:
1 pint dulche de leche or caramel ice cream (recommended: Haagan-Dazs), softened

Chocolate Layer:
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips

1 (12 ounce) bag frozen strawberries, thawed
1/3 cup powdered sugar
1 tsp fresh lemon juice

Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350. Spray and 8 by 8-inch glass baking pan with vegetable cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the side. Set aside. Spray the parchment paper with vegetable oil cooking spray.

In a large bowl mix together the water, oil, and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.

Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.

Chocolate layer: In a small saucepan, heat the cream over medium-low head until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until eh chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.

Sauce: Put the strawberries, sugar, and lemon juice in a blender and blend until smooth. (For smoother sauce, strain the sauce through a sieve and discard the seeds.)

To serve: Remove the layer from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.

*I couldn't find the toffee candy bars at Publix before I made this, but it was still excellent without. I may try other ice cream/topping combinations in the future!

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