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Ingredients
- 8 Tbsp. Butter
- 1 1/4 c. Confectioners' sugar
- 4 x Large eggs, separated
- 4 ounce Semisweet chocolate, melted and cooled
- 2 Tbsp. Granulated sugar
- 1 1/2 pt Vanilla ice cream Caramel sauce (recipe follows) Chocolate sauce (recipe follows)
Directions
- Preheat oven to 350 degrees.
- Beat butter till fluffy. Beat in confectioners' sugar, then the egg yolks, one at a time. Stir in chocolate. Beat the egg whites till foamy.
- Gradually beat in the granulated sugar. Beat at medium-high speed for 1 minute or possibly till stiff. Gently stir one quarter of the whites into the chocolate; mix in the remainder. Pour the batter into a 9-inch glass pie plate. Bake for 40 min or possibly till the brownie shell is crusty. Let cold.
- Scoop the ice cream into the brownie shell. Drizzle the pie with both sauces and pass the remaining sauces at the table.
- Yield: 8 servings
- CARAMEL SAUCE
- 1 c. sugar 2 Tbsp. water 1 c. heavy cream 1 Tbsp. vanilla extract
- In a heavy saucepan, boil sugar and water for 10 to 15 min or possibly till golden brown. Rinse pan sides with a damp brush. In another small pan, simmer heavy cream. Slowly add in heated cream to sugar. Boil 3 min; cold. Stir in vanilla extract.
- CHOCOLATE SAUCE
- 1/2 c. heavy cream 4 ounces semisweet chocolate 1 tsp. vanilla extract
- In a saucepan simmer heavy cream. Turn off heat; stir in chocolate. Fold in vanilla extract.
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