Brownie Sundae Explosion
From auntievi 16 years agoIngredients
- cookies 'N' Cream Brownies shopping list
- 3 1/2 oz unsweetened chocolate, chopped shopping list
- 1/3 cup unsalted butter, cut into pieces shopping list
- 1/2 cup cream cheese at room temperature shopping list
- 1 cup sugar shopping list
- 1 tsp vanilla shopping list
- 2 large eggs shopping list
- 3/4 cup all-purpose flour shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp fine salt shopping list
- 6 chocolate sandwich cookies, chopped into chunks shopping list
- icing shopping list
- 4 oz cream cheese at room temperature shopping list
- 1/4 cup unsalted butter at room temperature shopping list
- 1 1/2 cups icing sugar, sifted shopping list
- 1 1/2 tsp vanilla shopping list
- 6 chocolate sandwich cookies, chopped into chunks shopping list
- Hot fudge sauce shopping list
- 2 oz unsweetened chocolate, chopped shopping list
- 2/3 cup evaporated milk or whipping cream shopping list
- 3/4 cup sugar shopping list
- 2 tbsp unsalted butter shopping list
- 2 tbsp light corn syrup shopping list
- 1 1/2 tsp vanilla shopping list
- dash fine salt shopping list
How to make it
- Assembly
- Cookies ‘n’ Cream ice cream, to taste
- Directions:
- Cookies 'N' Cream Brownies
- Preheat oven to 350 degrees F. (180 degrees C.) and butter and flour a 9-inch (2.5 L) square baking pan, knocking out excess flour.
- In a small, heavy-bottomed saucepot, melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Allow to cool while starting next step.
- In a mixing bowl, beat cream cheese until soft. Add sugar and cream until smooth. Beat in vanilla and eggs, adding one at a time until evenly blended. Stir in chocolate mixture. In a separate bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined. Stir in chopped cookie chunks.
- Spread batter evenly in pan and bake for 25 to 30 minutes, or until a tester comes out clean. Allow brownies to cool.
- Icing
- To prepare icing, beat cream cheese with butter. Beat in icing sugar until smooth, stir in vanilla and half of the cookies chunks. Alternatively, make the icing in a food processor. Spread over brownies, sprinkle with remaining cookie chunks and chill for an hour before slicing.
- Hot Fudge Sauce
- Finely chop chocolate. In a small heavy saucepan, heat evaporated milk or cream and sugar over moderate heat, stirring until sugar is dissolved.
- Add chocolate, butter and corn syrup to milk mixture and continue to cook, stirring constantly, just until smooth. Bring mixture to a boil over moderate heat, stirring occasionally, and simmer for 8 minutes. Remove from heat and stir in vanilla and salt. Fudge sauce keeps, covered and chilled for 3 weeks. Reheat fudge sauce, uncovered, in microwave on medium heat for 40 seconds, stirring occasionally. (Makes about 1 cup of Hot Fudge Sauce.)
- Assembly
- Slice Cookies ‘n’ Cream Brownies into 9 large squares and place on a plate. Top with a generous scoop of cookies’n’cream ice cream and slather with hot fudge sauce.
People Who Like This Dish 4
- krumkake Chicago Suburbs, IL
- dfangel Vancouver, BC, CA
- llen Klang, MY
- auntievi Oshawa, CA
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