Toffee Bar Brownie Sundaes/caramel Sauce Recipe

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Toffee Bar Brownie Sundaes/Caramel Sauce

Viola Melton

By
@Tramaye



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Rating:

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Ingredients

ice cream
1 qt
vanilla ice cream
1 c
toffee bars, chopped

CARAMEL SAUCE

1.33 c
whipping cream
1 c
sugar
3 Tbsp
water
2 Tbsp
unsalted butter, cut into 4 pieces

BROWNIES

1 c
unsalted butter cut into 1/2" pieces
8 oz
semi-sweet chocolate, chopped
2 oz
unsweetened chocolate, chopped
3 large
eggs
1 c
sugar
2 tsp
vanilla extract
3/4 c
all purpose flour
1 tsp
baking powder
1/4 tsp
salt
6.5 oz
toffee bars, chopped

Directions Step-By-Step

1
FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room temperature.
2
Stir in chopped toffee bars and over bowl with plastic wrap and freeze. (Can be prepared 3 days ahead)
3
FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan and set aside.
4
Combine sugar and 3 tablespoons water in heavy medium saucepan.
5
Stir over medlium heat until sugar dissolves and increase heat to high and boil without stirring until caramel is deep amber color.
6
Brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes.
7
Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously).
8
Return sauce to low heat and stir until smooth.
9
Remove from heat and mix in butter. (Can be prepared 3 days ahead. Cover and refrigerate.)
10
FOR BROWNIES: Preheat oven to 350 degrees.
11
Butter 9" square baking pan with 2" high sides.
12
Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted.
13
Remove from over water and cool mixture slightly.
14
Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 minute.
15
Beat in chocolate mixture.
16
Add flour, baking powder and salt and mix until combined.
17
Stir in all but 2 tablespoons chopped toffee bars and transfer batter to prepared pan.
18
Sprinkle with remaining 2 tablespoons chopped candy.
19
For fudgy consistency, bake until tester inserted into center comes out with moist batter still attached, about 27 minutes; for cakelike texture bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes.
20
Cool. (Can be prepared 1 day ahead. Cover and store at room temperature.)
21
Rewarm sauce over low heat and cut brownie into 9 pieces.
22
Spoon warm caramel sauce onto 8 plates.
23
Place 1 brownie in center of each (reserve extra brownie for another use) and surround each with 3 small scoops of ice cream.

About this Recipe

Course/Dish: Ice Cream & Ices, Chocolate
Other Tag: Quick & Easy