Brownie Sundae Explosion

Ingredientes

• 1. Cookies 'N' Cream Brownies

• 2. Preheat oven to 350 degrees F. (180 degrees C.) and butter and flour a 9-inch (2.5 L) square baking pan, knocking out excess flour.

• 3. In a small, heavy-bottomed saucepot, melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Allow to cool while starting next step.

• 4. In a mixing bowl, beat cream cheese until soft. Add sugar and cream until smooth. Beat in vanilla and eggs, adding one at a time until evenly blended. Stir in chocolate mixture. In a separate bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined. Stir in chopped cookie chunks.

• 5. Spread batter evenly in pan and bake for 25 to 30 minutes, or until a tester comes out clean. Allow brownies to cool.

• 6. Icing

• 7. To prepare icing, beat cream cheese with butter. Beat in icing sugar until smooth, stir in vanilla and half of the cookies chunks. Alternatively, make the icing in a food processor. Spread over brownies, sprinkle with remaining cookie chunks and chill for an hour before slicing.

• 8. Hot Fudge Sauce

• 9. Finely chop chocolate. In a small heavy saucepan, heat evaporated milk or cream and sugar over moderate heat, stirring until sugar is dissolved.

• 10. Add chocolate, butter and corn syrup to milk mixture and continue to cook, stirring constantly, just until smooth. Bring mixture to a boil over moderate heat, stirring occasionally, and simmer for 8 minutes. Remove from heat and stir in vanilla and salt. Fudge sauce keeps, covered and chilled for 3 weeks. Reheat fudge sauce, uncovered, in microwave on medium heat for 40 seconds, stirring occasionally. (Makes about 1 cup of Hot Fudge Sauce.)

• 11. Assembly

• 12. Slice Cookies ‘n’ Cream Brownies into 9 large squares and place on a plate. Top with a generous scoop of cookies’n’cream ice cream and slather with hot fudge sauce.