Open-Faced Brownie Ice Cream Sandwiches, 11/5 - KATV - Breaking News, Weather and Razorback Sports

Open-Faced Brownie Ice Cream Sandwiches, 11/5

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By Allyson Johnson, Producer - email

  • Recipes

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Ingredients
4 – 1 oz. Ghirardelli Semi-Sweet Chocolate Squares
2 sticks butter
1 ½ cup chopped pecans or nuts of choice
1 ¾ cup sugar
1 cup flour
¾ tsp. butter flavored extract
1 tsp. vanilla extract
4 eggs
1 pint cherry vanilla ice cream
1 - 10-oz. jar maraschino cherries

Instructions
Preheat oven to 350 degrees F.
Melt chocolate and butter in a large saucepan over medium low heat, stirring constantly. Add nuts and stir until coated.
Stir in, but do not beat, sugar, flour, butter, and extracts along with eggs.
Pour and distribute mixture evenly into a 12-count brownie pan that has been sprayed with cooking spray.
Bake for about 35 minutes.
Set the cherry vanilla ice cream out for 5 to 8 minutes to soften.
Remove brownies from pan and either serve warm or cooled.

To assemble:
Split brownies and spread a generous layer of softened ice cream on top.
Slice a cherry on each serving and drizzle some of the juice over the cherry and ice cream.

Makes 12 servings.

  • Desserts

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    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package

  • Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
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  • Thursday, May 9 2013 12:13 PM EDT2013-05-09 16:13:45 GMT
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