Frozen Brownie Sundae

by Vicki Brunsvold, Tastemaker in Residence

Brownie Layer

1 box Brownie mix - recommend Ghirardelli Chocolate Supreme

1/4 cup butter, melted

1 egg

2 Tbsp water

1/2 cup semisweet chocolate chips

2 bars Heath toffee candy 1.4 ounce/bar, chopped

Ice Cream Layer

2 pints dulce de leech or caramel ice cream, softened

Chocolate Layer

1/3 cup heavy cream

1-3/4 cups milk chocolate chips

Raspberry Coulis

1 pkg frozen raspberries, thawed

1/2 cup sugar

3 Tbsp water

Optional: 1 Tbsp Chambord

Garnish with fresh raspberries

Instructions

Brownie Layer

1. Preheat oven to 350. Spray 9X13 pan with non-stick spray and line pan with parchment paper. Spray the parchment paper.

2. In large bowl stir together brownie mix, chocolate syrup (included in mix), melted butter, egg, and water. Add chocolate chips and chocolate toffee candy bar bits. Press into prepared pan.

3. Bake 15-18 minutes. Cool completely.

Ice Cream Layer

1. Using spatula, spread softened ice cream on top of brownie layer, freeze until firm, about 4 hours or overnight.

Chocolate Layer

1. Heat cream in microwave until bubbles appear around edges. Add chocolate chips, stirring until mixture is smooth. Spread over ice cream layer and freeze for at least an hour or until ready to serve.

Raspberry Coulis

1. In small sauce pan over medium-high heat, stir sugar and water together until sugar has dissolved.

2. In food processor, puree sugar syrup and thawed raspberries. Strain through a fine-mesh sieve. Add Chambord, if desired.

3. To serve: Remove parchment from pan, peel away the parchment and cut into squares. Drizzle coulis on plate and a small amount on top of square. Garnish with fresh raspberries.

Cook’s Note Cut shares with warm knife and serve on chilled plates. + Here’s a tip for the products I used