-
Ice
cream/Sorbet/Frozen Yogurt of your choice, slightly softened
-
Hot fudge sauce or chocolate syrup or liqueur
Other options:
- Fresh fruit
- Lightly sweetened
whipped cream
- Miniature
semisweet chocolate chips
- Chopped, toasted,
cooled nuts, etc.
To make the brownies:
Line an 8" square pan (at least 1-1/2" deep) with aluminum foil,
shiny side up. With vegetable shortening, very lightly grease
the bottom. Set aside. Adjust rack to center of oven.
In small heatproof
bowl, combine chopped chocolates and butter. Place over simmering
water on low heat (water should not touch bottom of bowl). Stir
often just until melted and smooth. Remove from heat and hot
water. Briskly whisk in cocoa powder until most lumps are dissolved.
Set aside to cool for at least 15 minutes.
Meanwhile, preheat
oven to 350'F. Combine eggs, sugar, liqueur or vanilla, and
salt in medium bowl. By hand, beat until well-mixed, about one
minute. When chocolate mixture has cooled at least 15 minutes,
add to egg mixture, stirring in well. Stir in sifted flour only
until combined.
Turn into prepared
pan and level batter, then push batter slightly higher on edges
and in corners. Bake in preheated oven 30-35 minutes, turning
from back to front about halfway through baking time. Toothpick
inserted should emerge with a few moist crumbs still clinging
to it. Do not overbake. Remove to cooling rack; cool completely.
These brownies
are difficult to cut neatly when fresh. When cooled to room
temperature, remove from pan (brownies will still be in foil).
Wrap airtight and freeze until partially frozen. Remove from
freezer and unwrap, then gently peel foil from sides and bottom.
On cutting board, with large, sharp knife, cut the brownie into
nine squares of equal size (you'll have to try a serrated knife
as well as a straight-edged knife to see what works best for
you). Wrap each square well in plastic wrap, then place wrapped
squares into plastic bag and store in freezer till needed.
To serve, have
ready ice cream and sauce of your choice, as well as any other
"options" you want. Remove a brownie square from the freezer
and unwrap it. While still frozen, with large sharp knife (I
use a serrated knife here), cut the brownie in half horizontally.
Place bottom of brownie on serving plate, cut side up. Top with
a generous scoop of ice cream, then place other half of brownie
on top, cut side down. Press down gently to flatten slightly.
If desired, top with hot fudge sauce, chocolate syrup, or a
bit of liqueur and any other "options"; serve immediately.
9 brownie squares
for 9 sandwiches
Variation:
Brownie Parfaits
Do not freeze
brownies. When cooled to room temperature, wrap well and store
overnight at cool room temperature (this helps to develop flavor
and makes them slightly easier to handle). To serve, cut into
9 squares with large, sharp knife. Wrap individual squares tightly
and store at room temperature until needed, not more than 48
hours longer (for longer storage, freeze). To serve, crumble
a square into small pieces. Layer crumbled brownie in eleven-ounce
parfait glass, alternating a layer of crumbled brownie with
a layer of slightly softened ice cream (I start and end with
a layer of brownie, and I make four layers of brownie and three
of ice cream. Work quickly when layering!!). Top with lightly
sweetened whipped cream. Serve immediately. Use your creativity
here and add nuts, berries, or chocolate chips while layering.
9 parfaits.
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