Can a plate of brownies bring about the end of the world?

here's one more

If you can get really good premium ice creams try a different flavor than vanilla -

1. peppermint ice cream, drizzle with hot fudge
2. coffee ice cream, dark chocolate drizzle
3. butter pecan ice cream, caramel sauce and toasted pecans
4. swirl your vanilla with amaretto, re-freeze, top with chocolate sauce and toasted almonds
5. use your fresh cherries, warm with brandy and top your brownie with vanilla ice cream and cherries jubilee! You could even flambe the cherries at the table if you want to show off...

or any other combination that strikes your fancy...

 
I know this is too late but Brownie Creme Brulee

Cut the brownies to fit tightly in the bottom of custard cups. Top with custard and bake then brulee them. If the brownies fit tight enough they will not float and will result in shock and aww.

 
Chocolate-Brownie Creme Brulee-Louie's Backyard in Key West

Chocolate-Brownie Creme Brulee-Louie's Backyard in Key West

Recipe By :Bon Appetit October 1996 (R.S.V.P. pg. 28)
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method

BROWNIES
4 1/2 ounces bittersweet chocolate -- chopped
1/4 cup unsalted butter

1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
1/4 cup all-purpose flour
3/4 cup pecans -- chopped

CUSTARD
3 cups whipping cream
1/2 vanilla beans -- split lengthwise
6 large egg yolks
6 tablespoons sugar

8 teaspoons sugar

FOR BROWNIES: Preheat oven to 350 degrees. Butter and flour 8-inch square
baking pan. Melt chocolate and butter in heavy small saucepan over low
heat, stirring until smooth. Transfer mixture to large bowl. Cool 10
minutes.

Whisk sugar, vanilla and salt into chocolate mixture. Whisk in egg. Add
flour and stir just until blended. Fold in pecans. Pour batter into
prepared pan. Smooth top. Bake brownies until set and beginning to pull
away from sides of pan, about 20 minutes. Transfer pan to rack and cool.
Cut brownies into 9 equal squares. (Can be mad 1 day ahead. Wrap in foil
and store at room temperature.)

FOR CUSTARD: Preheat oven to 325 degrees. Pour cream into heavy medium
saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to
simmer. Remove from heat. Discard vanilla bean. Whisk egg yolks and 6
tablespoons sugar in large bowl to blend. Gradually whisk in hot cream
mixture. Return mixture to same saucepan stir over medium-low heat until
mixture thickens and leaves path on back of spoon when finger is drawn
across, about 2 minutes (do not boil). Strain custard.

Press 1 brownie square onto bottom of each of eight ¾-cup custard cups
(there will be 1 brownie left over). Pour custard into cups, dividing
equally. Arrange cups in large baking pan. Pour enough hot water into pan
to come halfway up sides of cups. Cover pan loosely with foil.

Bake desserts until softly set in center, about 35 minutes. Transfer cups
to rack; cool. Refrigerate until well chilled, at least 3 hours or
overnight.

Preheat broiler. Arrange custard cups on heavy large baking sheet.
Sprinkle top of each with 1 teaspoon sugar. Broil until sugar melts and
turns golden, watching closely to avoid burning, about 2 minutes.
Refrigerate deserts until cold, about 3 hours. (Can be made 6 hours ahead.
Keep chilled.)


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Per serving: 678 Calories (kcal); 59g Total Fat; (74% calories from fat); 7g Protein; 38g Carbohydrate; 321mg Cholesterol; 116mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 1 1/2 Other Carbohydrates

 
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