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.

Baskin Robbins Brownie a la Mode Ice Cream Dessert Cake

Ingredients:
1 1/2 cups Oreo cookie crumbs
1/2 cup caramel ice cream topping, heated slightly in microwave
2 (1.5-quart) containers chocolate ice cream, softened slightly
1 cup crumbled brownies (homemade OR store-bought)
1 cup chopped Rolo candies OR other caramel chocolate candies

Procedures:
Line a 9-inch springform pan with non-stick foil. Sprinkle crumbs on bottom and press to make an even layer. Drizzle evenly with heated caramel topping. Place in freezer 30 minutes to firm up.

Spread softened ice cream evenly over caramel, smoothing top with a knife. Sprinkle top evenly with brownie and caramel candy pieces, pressing in slightly. Freeze until firm, 4 to 5 hours.

Then top with a piece of waxed paper and wrap in a double thickness of foil. Return to freezer until serving, up to 1 month.

To serve, remove from freezer and let stand at room temperature 15 to 25 minutes. Remove springform side of pan and with a large, sharp knife, cut into slices. Serve immediately. Makes 10 to 12 servings.

Clementine Bakery (LA) Butterscotch Brownies

Ingredients:
3/4 cup plus 2 tablespoons (3.5 ounces) flour
11/4 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar
5 tablespoons butter, melted
1 extra-large egg
1/2 plus 1/8 teaspoon vanilla extract
1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

Procedures:
1. Heat the oven to 325 degrees.

2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4. Stir in the dry ingredients, then fold in the nuts.

5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6. Remove from heat and cool slightly before serving.


Servings: 12 to 16