Mint And Mallow Brownie Sundaes Food

BROWNIE MINT SUNDAE SQUARES

Steps:

• LINE a 13 x 9-inch baking pan with aluminum foil; spray with no-stick cooking spray. Prepare brownie mix according to package directions; stir in walnuts. Turn into prepared pan. Bake as directed. Cool thoroughly.
• COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Fold in whipped cream and chocolate chips. Spoon over brownie layer.
• COVER; freeze 6 hours or until firm. To serve, lift from pan with foil; cut into squares. Serve with hot fudge sauce, if desired.

LIGHT MY FIRE BROWNIE SUNDAES

Steps:

• Heat oven to 325°F You'll need 16 heart-shaped foil baking cups (raynoleds' fun shapes) on a rimmed baking sheet, or a 3in heart shaped cookie cutter and a 13 x 9 in baking pan lined with nonstick foil(let foil extend about 2 in above pan at both ends).
• Brownies: Microwave butter and chocolate in large bowl on high, stirring every 20 seconds, until melted and smooth. Whisk in sugar, then eggs, 1 at a time, then vanilla. With a rubber spatula, stir in flour, cocoa powder and salt just until blended. Stir in pecans. Divide batter evenly amoun baking cups, or spread into baking pan.
• Bake 20 to 22 minutes for foil cups, 24 to 26 minutes for baking pan, or until a wooden pick inserted in center comes out with moist crumbs clinging. Transfer to a wire rack; cool completely. Remove brownies from cups or, holding foil by ends, lift from pan, cut out 12 hearts with cookie cutter and carefully remove foil.
• Sauce: Drain pie filling in a colander; discard liquid. Mix 1 tbsp cranberry juice and the cornstarch in a small bowl. Stir remaining juice and the sugar in a 10 in skillet over medium-high heat until it boils and sugar dissolves. Using a whisk, stir in cornstarch mixture. Cook, stirring, until thickened. Add almond extract and cherries; stir 3 minutes or until hot.
• Slowly pour brandy over cherries and carefully ignite with a long match. Shake pan back and forth until flames die out.
• Top each with a small scoop of ice cream, then warm or room temperature sauce.