Real California Recipes Cookbook
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Presidential Brownie Sundaes
Recipes
Ingredients:
– 6 small squares of chocolate brownies
– 1/4 cup warm bittersweet chocolate sauce
– 1 cup vanilla ice cream
– 2 tablespoons chopped, salted pecans
– 6 whole fresh bing cherries with stem attached
– 1.5 ounces semisweet baking chocolate
– 3/4 cup butter
– 2 ounces semisweet baking chocolate
– 1 ounce unsweetened chocolate
– 1 cup butter
– 3 whole eggs
– 1 cup sugar
– 1 cup cake flour
– 1 teaspoon salt
– 1 teaspoon baking powder
– 2 teaspoons vanilla
– 1 cup finely chopped pecans
– 1 cup warm bittersweet chocolate sauce
– 1 cup Real California vanilla ice cream
– 2 tablespoons chopped, salted pecans
– 1 ounce unsweetened chocolate
baking
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Directions:
Chocolate Brownies: Preheat oven to 350°F. Lightly butter and flour a 13 x 9-inch baking pan. Melt the chocolate and butter in the top of a double boiler then let cool. In a small bowl beat eggs and sugar until light in color and add to the chocolate mixture. In another bowl sift together the flour, salt and baking powder; add to the chocolate mixture along with the vanilla and nuts. Pour into the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares. Makes 1 dozen brownies.
Sundae: Arrange 3 brownie squares on each of two serving plates or shallow bowls. Top each square with a small scoop of ice cream. Drizzle chocolate sauce over ice cream and brownies. Sprinkle nuts over the top. Top each scoop of ice cream with a cherry and serve.
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.