Brownies With White Chocolate Chunks Crème Anglaise And Ice Cream Food

DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
• Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
• Cut brownies into 16 squares. Serve brownies with strawberries.

BROWNIE CHUNK ICE CREAM

Steps:

• In a large saucepan, heat cream to 175°; stir in 1/2 cup sugar until dissolved. In a bowl, combine cocoa and remaining sugar; whisk in egg yolks until smooth. Whisk in a small amount of hot cream mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in chocolate until melted. Cool quickly by placing pan in a bowl of ice water; let stand for 30 minutes, stirring frequently. , Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Prepare and bake brownies according to package directions. Cool on a wire rack; cut into 1/2-in. cubes., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. Stir in half of the brownie cubes. Refrigerate remaining custard until ready to freeze. Add remaining brownies. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

BROWNIES WITH WHITE CHOCOLATE CHUNKS, CRèME ANGLAISE AND ICE CREAM

Steps:

• Preheat oven to 350°F. Butter 9 x 9 x 2-inch metal baking pan. Combine butter, unsweetened chocolate and bittersweet chocolate in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Add 1 cup sugar and stir until sugar dissolves, about 1 minute. Stir in vanilla extract.
• Whisk eggs and 1 cup sugar in large bowl to blend. Whisk half of egg mixture into chocolate mixture. Using electric mixer, beat remaining egg mixture until pale yellow and slightly thickened, about 3 minutes. Gently fold chocolate mixture and salt into egg mixture. Gently fold in flour, then white chocolate chips. Spoon into prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer to rack. Cool completely. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into squares. Serve with Crme Anglaise and ice cream.

WHITE CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat oven to 325*F (160*C).
• Butter 8-inch square baking pan; and set aside.
• Stir chocolate and butter in medium saucepan over low heat until melted and smooth.
• Cool to room temperature.
• Combine flour, baking powder and salt in small bowl.
• Beat 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes.
• Stir in melted chocolate mixture, then flour mixture.
• Stir in white chocolate.
• Pour batter into prepared pan and bake brownies for 25 to 30 minutes, or until wooden pick inserted into center comes out with moist crumbs attached.
• Cool brownies on a rack.
• Makes 1 dozen brownies.

OLD FASHIONED HOT FUDGE SAUCE

Steps:

• In a heavy-bottomed saucepan, melt the butter, chocolate and corn syrup. Stir over medium-low heat until chocolate, butter and corn syrup are combined and smooth.
• Add cream, then pour the sugar in the middle of the pan trying to avoid the sides. Stir carefully, trying to keep the sugar from the edges of the pan. Stir until the sugar is dissolved.
• Once the sugar is dissolved, give it a final stir and then stop stirring and increase the heat to medium. Bring the mixture to a boil | DO NOT STIR!
• Allow to boil for about 7-8 minutes until thick and smooth. Remove from heart and stir in the vanilla and the salt. Serve warm over ice cream. If saving, allow to cool completely before jarring and refrigerating. Rewarm in microwave safe jar in 30 second increments or set in pan of hot (not boiling) water until warmed through.