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toffee bar brownie sundaes/caramel sauce

Recipe by
Viola Melton
Pawtucket, RI

Ingredients For toffee bar brownie sundaes/caramel sauce

  • ice cream
  • 1/4 tsp
    salt
  • 1 tsp
    baking powder
  • 3/4 c
    all purpose flour
  • 2 tsp
    vanilla extract
  • 1 c
    sugar
  • 3 lg
    eggs
  • 2 oz
    unsweetened chocolate, chopped
  • 8 oz
    semi-sweet chocolate, chopped
  • 1 c
    unsalted butter cut into 1/2" pieces
  • BROWNIES
  • 2 Tbsp
    unsalted butter, cut into 4 pieces
  • 3 Tbsp
    water
  • 1 c
    sugar
  • 1.33 c
    whipping cream
  • CARAMEL SAUCE
  • 1 c
    toffee bars, chopped
  • 1 qt
    vanilla ice cream
  • 6.5 oz
    toffee bars, chopped

How To Make toffee bar brownie sundaes/caramel sauce

  • 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.

Categories & Tags for Toffee Bar Brownie Sundaes/Caramel Sauce:

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