1/2 cup butter or margarine
1 cup sugar
1 teaspoon vanilla
1 16-ounce can chocolate syrup
1 cup unbleached flour
1/2 teaspoon salt
1 cup coarsely chopped walnuts or pecans
1 56-ounce carton of VELVET Butter Pecan & Cashew, Mint Chocolate Chip or Peppermint Stick Ice Cream
Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar. Add eggs one at a time, beating well after each addition. Combine vanilla and chocolate syrup and stir into creamed mixture. Fold in flour, salt and nuts.
Pour batter into a well-greased 9x13-inch baking pan and bake for 40-45 minutes, or until a toothpick comes out dry. Cool brownies in pan. Cut into 12 3x3-inch brownies. Place cut brownies onto a parchment paper-covered cookie sheet, leaving at least two inches between each brownie. Freeze overnight. Place a scoop of ice cream onto each frozen brownie. Return to freezer and freeze solid before proceeding with meringue.
8 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
2 tablespoons water
Combine all meringue ingredients in the top of a double boiler. With a hand mixer, beat on low speed over boiling water until mixture reaches a 165 degree reading on a candy thermometer. Remove from heat and pour into a deep mixing bowl. Beat on high speed until stiff.
Remove the cookie sheet from freezer. Cover each ice cream scoop completely with meringue and return to freezer. Keep all desserts in the freezer until serving time.
Chocolate Fudge Sauce:
6 1-ounce squares unsweetened chocolate
1/2 cup butter, cut into tablespoon-sized pieces
1-1/2 cups sugar
1 cup Half and Half
1/4 teaspoon salt
2 tablespoons crème de cacao or orange-flavored liqueur
In a double boiler, over low heat, melt chocolate and butter together. Add the next three ingredients and cook, stirring constantly, until thickened, about 10 minutes. Stir in liqueur. Pour into a heat-proof container and refrigerate. Makes 4 cups.
Approximately 15 minutes before serving, preheat oven to 450 degrees. Heat Chocolate Fudge Sauce in microwave for 1-2 minutes on 50% power. Remove the dessert from the freezer and place in preheated oven for 3-5 minutes, until lightly browned. Drizzle with approximately 2 tablespoons of the sauce on each of the 12 dessert plates. Place baked desserts on plates and top with additional Chocolate Fudge Sauce, if desired. Makes 12 servings.