Brownies and Ice Cream

Brownies and Ice Cream: make your favorite brownies and put 2 scoops of vanilla ice cream with a little chocolate syrup drizzled on top.

photo by rizkapb

INGREDIENTS:

4 ounces unsweetened chocolate, chopped

½ cup butter

1 cup all-purpose flour

½ cup chopped pecans, toasted

¼ teaspoon baking powder

1 ½ cups sugar

3 eggs

1 teaspoon vanilla

3 ounces semi-sweet chocolate, chopped

6 ounces cream cheese, softened

1 egg

¼ cup sugar

1 tablespoon milk

½ teaspoon vanilla

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Grease an 8×8 square baking pan and set aside.
  2. In a small sauce pan melt the unsweetened chocolate and butter over low heat, stirring occasionally. Remove from heat and set aside to let cool slightly.
  3. In a medium bowl, stir together the flour, walnuts and baking powder; set aside.
  4. In a large bowl, stir together the melted chocolate mixture and the 1 ½ cups of sugar. Add the eggs and 1 teaspoon of vanilla. Using a wooden spoon, lightly beat just until combined, be careful not to over beat. Incorporate in the flour mixture. Spread into prepared pan and bake for 40 minutes.
  5. Meanwhile for the topping, in a small saucepan melt semisweet chocolate over low heat, stirring constantly; remove from heat and let cool slightly. In a medium bowl, beat the cream cheese with an electric mixer on medium speed about 30 seconds or until softened. Add in the melted chocolate, 1 egg, ¼ cup of sugar, the milk and ½ teaspoon vanilla. Beat until combined.
  6. Carefully spread the topping evenly over the hot brownies. Bake for an additional 10 to 12 minutes, or until topping is set. Cool brownies in a pan on a wire rack. Cover and chill in the refrigerator for at least 2 hours.
  7. To serve: cut brownies into bars, top with vanilla or coffee ice cream, and caramel sauce.