Ingredients Jump to Instructions ↓

  1. --ICE CREAM-- 1 qt Vanilla ice cream

  2. 1 c Heath bars; chopped

  3. --CARAMEL SAUCE-- 1 1/3 c Whipping cream

  4. 3 tb Water

  5. 2 tb Unsalted butter; cut into 4 pieces --BROWNIES--

  6. 1 c Unsalted butter; cut into 1/2" pieces

  7. 8 oz Semisweet chocolate; chopped

  8. 2 oz Unsweetened chocolate; chop

  9. 3 lg Egg

  10. 1 c Sugar

  11. 2 ts Vanilla extract

  12. 3/4 c All purpose flour

  13. 1 ts Baking powder

  14. 1/4 ts Salt

  15. 1 c Heath bar; chopped

  16. 2 tb - about 6 1/2 ounces FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and freeze. (Can be prepared 3 days ahead) FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan. Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan. Stir over medlium heat until sugar dissolves. Increase heat to high and boil without stirring until caramel is deep amber color. brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes. Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously). Return sauce to low heat and stir until smooth. Remove from heat and mix in butter. (Can be prepared 3 days ahead. Cover and refrigerate.) FOR BROWNIES: Preheat oven to

  17. 9" square baking pan with

  18. 2" 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 minute. Beat in chocolate mixture. Add flour, baking powder and salt and mix until combined. Stir in

  19. 1 cup chopped Heath bars. Transfer batter to prepared pan. Sprinkle with remaining

  20. 2 tablespoons chopped candy. For fudgy consistency, bake until tester inserted into center comes out with moist batter still attached, about 27 minutes; for cakelike texture bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. 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

  21. 8 plates. Place

  22. 1 brownie in center of each (reserve extra brownie for another use). Surround each with

  23. 3 small scoops of ice cream.


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