This is a recipe from Giada De Laurentiis and I saw her making these yesterday and knew that I had to try them out right away because brownies and ice cream are two of my most favorite desserts and combining them together is pure decadance! My mouth was basically watering the whole time she was making them!
These turned out wonderfully and even with all of the steps they were a breeze to put together (I also made 3 cheesecakes today along with these brownies!) and are the perfect summer time dessert. The combination of the rich, fudgey, and dense brownie with the cool and creamy ice cream and the milk chocolate topping were amazing! And then the added bonus of strawberry sauce...MMMM! It was really great and the perfect compliment for this dessert because it was slightly tart which balanced out the richness of the dessert and the color of the sauce just popped and was so beautiful! My brother said this was like the best dessert he ever had! I definetly reccomend making these and enjoying them on a hot summer day!
Frozen Brownie Sundaes: (Giada De Laurentiis)
-vegetable cooking oil spray
-2 tablespoons water
-1/4 cup vegetable oil
-1 large egg, at room temperature
-1 3/4 cups brownie mix (recommended: Duncan Hines Dark Chocolate Fudge)
-1/2 cup semi-sweet chocolate chips
-2 (1.4-ounce) milk chocolate-toffee candy bars, coarsely chopped (recommended: Heath or Skor) (I didn't add these)
Ice Cream Layer:
-1 pint dulche de leche or caramel ice cream, softened
-1/3 cup heavy whipping cream
-1 3/4 cups milk chocolate chips
-1 (12-ounce) bag frozen strawberries, thawed
-1/3 cup powdered sugar
-1 teaspoon lemon juice
Brownie layer: Preheat even to 350 degrees F. Spray and 8 by 8-inch glass baking pan with cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with cooking spray
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 batter to the pan. Bake until toothpick inserted into the cener of the brownies comes out with a few moist crumbs attached, about 20-25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan.
Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours.
Chocolate layer: 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 has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze at least 1 hour.
Sauce: Put the strawberries, sugar and lemon juice in a blender and blend until smooth.
To serve: Remove the laters from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.