Chocolate Bar Brownie Sundaes with Caramel Sauce
Can be prepared 3 days ahead.
Yield
8 servingsPrep
45 minCook
?Ready
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ice cream | |||
| 1 | quart |
vanilla ice cream
|
*
|
| 1 | cup |
health bars
(about 6 oz) |
* |
| Caramel sauce | |||
| 1 ⅓ | cups |
heavy whipping cream
|
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
water
|
|
| 2 | tablespoon |
butter, unsalted
1/4 stick, cut into 4 pieces |
|
| Brownies | |||
| 1 | cup |
butter
(2 sticks), cut into 1/2 inch pieces |
|
| 8 | ounces |
semi-sweet chocolate
semi-sweet, chopped, null, null |
|
| 2 | ounces |
unsweetened chocolate
unsweetened, |
|
| 3 | each |
eggs
large sized |
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | c and 2 tb |
health bars
about 6 1/2 ounces |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ice cream | |||
| 0.9 | l |
vanilla ice cream
|
*
|
| 237 | ml |
health bars
(about 6 oz) |
* |
| Caramel sauce | |||
| 315 | ml |
heavy whipping cream
|
|
| 237 | ml |
sugar
|
|
| 45 | ml |
water
|
|
| 3E+1 | ml |
butter, unsalted
1/4 stick, cut into 4 pieces |
|
| Brownies | |||
| 237 | ml |
butter
(2 sticks), cut into 1/2 inch pieces |
|
| 231.2 | ml/g |
semi-sweet chocolate
semi-sweet, chopped, null, null |
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened, |
|
| 3 | each |
eggs
large sized |
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 177 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | c and 2 tb |
health bars
about 6 1/2 ounces |
* |
Directions
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.
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 medium heat until sugar dissolves.
Increase heat to high and boil without stirring until caramel is deep amber color.
Brush down sides of pan with wet pastry brush if sugar crystals form and occasionally swirl 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.
Cover and refrigerate.
