Printable | Taste of Home

Sweetheart Brownie Sundae

1/4 cup butter
2 squares (1 ounce each) semisweet chocolate
1 egg
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 cup vanilla ice cream, softened
CHOCOLATE SAUCE:
1 cup water
1/2 cup baking cocoa
1/4 cup sugar
2 tablespoons butter
Confectioners' sugar

In a microwave, melt butter and chocolate; stir until smooth; Cool for 10 minutes.
In a large mixing bowl, beat egg, brown sugar, vanilla and salt until blended.
Stir in chocolate mixture. Gradually add flour until well blended. Line an
8-in. square baking pan with foil; grease the foil. Spread batter evenly into pan
(batter will be thin). Bake at 350° for 15 minutes or until a toothpick

Printed from tasteofhome.com Jul 26, 2008

-----------------------Fold------------------------

Sweetheart Brownie Sundae cont.

inserted near the center comes out clean. Cool completely on a wire rack. Cover
and chill until firm. Using a 3-1/2-in. x 3-1/2-in. heart pattern or cookie
cutter, mark four hearts on surface of brownies; cut with a knife. Spread ice
cream on two hearts; top each with a second heart. Wrap in plastic wrap; freeze
in a single layer overnight. For chocolate sauce, in a small saucepan, combine
the water, cocoa and sugar; bring to a boil over medium heat, stirring
constantly. Reduce heat; simmer for 2-3 minutes or until thickened. Remove from
the heat; stir in butter until melted. To serve, dust brownie hearts with
confectioners' sugar and drizzle with warm chocolate sauce. Store sauce in the
refrigerator.

Yield: 2 servings.