Thursday afternoon, I got a text-recipe from Cousin Lindsey (the cyclist said I couldn't mention her syrup or you know that I would).
I've said it before...I've learned from experience, her recipe suggestions are golden...as are her crafting ideas...and her style advice. I wonder if she gives stock tips?
Frozen Brownie Sundaes
from Giada (via Lindsey)
2 T water
1/4 cup vegetable oil
1 large egg, room temperature
1 3/4 cups brownie mix
1/2 cup semi-sweet chocolate chips
2 (1.4 oz) Heath or Skor bars, coarsely chopped
Ice Cream Layer
1 pint dulce de leche or caramel ice cream (Haagen-Dazs), softened (if you think you may want to sneak a bite, just to taste, take my advice and just buy two pints...unless you're superhuman and can really stop at just one bite)
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips
1 (12 oz) bag frozen strawberries, thawed (could substitute raspberries)
1/3 cup powdered sugar
1 tsp fresh squeezed lemon juice
Put an oven rack in the center of the oven. Preheat oven to 350. Spray an 8 x 8 inch glass baking pan with cooking spray. Line the pan with parchment paper, allowing at least 2 inches overhang (you will use this to pry the entire dessert out of the pan...much easier to cut that way...so don't skimp. You'll need the leverage). Spray the parchment with cooking spray. Set aside.
In a large bowl, mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 20-25 minutes. Remove from the oven and cool completely (in the pan, on a wire rack), about 1 1/2 hours.
Ice Cream Layer:
Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, at least four hours, I say overnight. Go ahead and lick the spatula.
In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least one hour or until ready to serve.
Put the strawberries, powdered sugar and lemon juice in a blender and blend until smooth.
Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.
We took them to one of the last cookouts of the season. The filmmaker ate three servings.