TGI Friday's Brownie Obsession

Ingredients:

Brownies
1 stick unsalted butter
1 3/4 cups granulated sugar
2 (4 ounce) bars Ghiradelli baking chocolate, coarsely chopped
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped walnuts (optional)

Chocolate Sauce
3/4 cup heavy cream
1/2 unsalted butter
1/4 cup granulated sugar
1 1/2 (4 ounce) bars Ghiradelli baking chocolate, coarsely chopped

Caramel Sauce
3/4 cup packed dark brown sugar
4 teaspoons cornstarch
1/2 cup heavy cream
1 tablespoon unsalted butter

Topping
1 pint vanilla ice cream

Procedures:

Make the brownies first:
1. Preheat the oven to 350*F.
2. Combine the butter and chocolate in a bowl set over a pan of simmering water and stir until they melt.  Add  the sugar and stir until it dissolves. Remove the bowl from the pan. Let cool slightly.
3. Beat in the eggs, one at a time, beating after each addition. Stir in the vanilla extract.
4. Whisk together the flour, baking soda and salt.  Gradually stir the dry ingredients into the creamed mixture and blend well.  Stir in the chopped nuts if you are using them.
5. Pour the batter into a 9 x 13-inch baking pan that has been coated with butter or cooking spray and lightly floured.  Bake the brownies in the hot oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out slightly sticky.
6. Cool the pan on a wire rack, then cut into 6 or 8 individual brownies.

For the chocolate sauce:
1. Combine the butter and chocolate in a bowl set over a pan of simmering water and stir until they melt.  Add the sugar and stir until it dissolves.
2. Whisk in the whipping cream and stir until  the mixture is well combined.  Remove the bowl from the pan and keep the sauce warm.

For the caramel sauce:
1. Combine the brown sugar, cornstarch and butter in a saucepan over medium heat.  Stir until the butter melts and is blended with the sugar.
2. Whisk in the whipping cream and bring the pan to a boil, stirring constantly.  Reduce the heat and simmer for 2 minutes.
3. Let the caramel sauce cool before using.

Assemble the brownies.
1. Place each brownie in a shallow bowl.  Spoon the chocolate sauce over each one.
2. Put a scoop of vanilla ice cream on top of the chocolate sauce.
3. Drizzle the caramel sauce over the ice cream.

Serves: 6 to 8 person

Tips: Garnish with more chopped nuts on top of the brownies before serving for extra crunch.