Yield: 4 servings
|1¼ cup||Confectioners' sugar|
|4 ounces||Semisweet chocolate, melted|
|2 tablespoons||Granulated sugar|
|1½ pint||Vanilla ice cream|
|Caramel Sauce (recipe|
|Chocolate Sauce (recipe|
Preheat oven to 350 degrees.
Beat butter until fluffy. Beat in confectioners' sugar, then the egg yolks, one at a time. Stir in chocolate. Beat the egg whites until foamy. Gradually beat in the granulated sugar. Beat at medium-high speed for 1 minute or until stiff. Gently stir one quarter of the whites into the chocolate; fold in the remainder. Pour the batter into a 9-inch glass pie plate. Bake for 40 minutes or until the brownie shell is crusty. Let cool. 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
COOKING LIVE SHOW #CL8946
All recipes courtesy of Peggy Cullen