Directions: |
Directions:Line 9 X 9 inch pan with parchment paper so it is about 2 inches longer than two sides of the pan. This will be used to lift the warm brownies out of the pan.
Make brownies according to box directions. Bake the brownies about an hour before serving, so they will still be a little warm.
You can make the brownies a day ahead and warm them in the oven wrapped in foil, until just soft.
Put ice cream in flat plastic dish that has been lined with parchment paper that is longer than the dish. Spread the ice cream so it is about 1 1/2 inches thick and freeze to be ready to layer with the cake. Must be frozen really hard and is best done the day before you plan to serve it. Ideally the dish the ice cream is frozen in should be half the size of the dish the brownies are baked in( i.e. 4 1/2 by 9 inches). To assemble cut the brownies in half vertically so you have two 4 1/2 by 9 inch pieces of brownies. Put ice cream on top of one piece of the brownies, and place the second layer of brownies on top of the ice cream so you have the ice cream in the middle. It will look like a tall ice cream sandwich.
Cut in serving size pieces, rectangular is good, and top with fudge sauce.
It is good to use large dessert plate with swirl of chocolate sauce, a dollop of whip cream and an accent of a fresh strawberry (stem on) or 3 fresh raspberries. This is very rich and serves 6 chocolate lovers or 8 smaller servings |
This recipe for Fudge Brownie Cake is from