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Add a photoServings: 10
Ingredients
- 1 c. (6 ounce.) semisweet chocolate chips
- 2 Tbsp. water
- 3 Tbsp. stick butter or possibly margarine
- 1/2 c. plus 2 teaspoon sugar
- 2 lrg Large eggs
- 1 tsp vanilla extract
- 1/4 tsp baking pwdr
- 1/8 tsp baking soda
- 1/2 c. flour
- 1 pt good quality coffee or possibly other flavored ice cream
- 2 pt good quality chocolate or possibly other flavored ice cream
- 1/2 c. heavy (whipping) cream
Directions
- Garnish: warmed chocolate sauce, maraschino cherries
- Preheat oven to 350:F. Grease a 9-inch pie plate.
- Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds; repeat at 10 second intervals till chocolate is melted and smooth. Scrape the mix into a medium bowl. Add in butter and beat with mixer on medium speed till smooth and glossy. Beat in the 1/2 c. sugar, then the Large eggs. Scrape down the side of bowl and beat in vanilla extract, baking pwdr and baking soda.
- Reduce mixer speed to low and beat in flour just till blended. Spread proportionately in the prepared pie plate. Bake for 30 to 35 min or possibly till a wooden pick inserted in center comes out with moist not wet crumbs sticking to it.
- Place on a wire rack and when cold sufficient to handle, about 15 min, hold pie plate still and gently rotate brownie with your thumbs till it loosens from pie plate. (this makes serving easier) With a metal spoon, scoop soft brownie mix from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or possibly up to 1 month.
- Remove scooped out brownie. Spread coffee ice cream over bottom of pie shell Sprinkle with about half the scooped out brownie. Cover and freeze till hard, at least 1 hour.
- Spread with chocolate ice cream. Cover and freeze at least 3 hrs or possibly up to 1 week.
- About 1 hour before serving, beat heavy cream with remaining 2 tsp. sugar till stiff peaks form when beaters are lifted. Spread over ice cream, or possibly spoon whipped cream into a decorating bag fitted with a star tip and pipe around edge. Garnish with remaining scooped out brownie, the warmed chocolate sauce and maraschino cherries.
- Return to freezer till 30 min before serving, then transfer to refrigerator so ice cream can soften slightly.
- Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 10 servings | |
| Calories 490 | |
| Calories from Fat 336 | 69% |
| Total Fat 39.39g | 49% |
| Saturated Fat 24.12g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 115mg | 5% |
| Potassium 551mg | 16% |
| Total Carbs 42.59g | 11% |
| Dietary Fiber 9.5g | 32% |
| Sugars 21.05g | 14% |
| Protein 10.21g | 16% |
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