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- For the Brownies:
- 16 tablespoons unsalted butter
- 2 cups sugar
- 4 eggs, lightly beaten
- 1/2 cup unsweetened cocoa powder
- 2/3 cup all-purpose flour, sifted
- 2 teaspoons vanilla extract
- 13 ounces semisweet chocolate, chopped into small pieces
- 1/2 cup toasted hazelnuts
- 4 cups vanilla ice cream
- For the Sauce:
- 1/2 cup cream
- 6 1/2 ounces semisweet (dark) chocolate, cut into small pieces
Preheat the oven to 350 degrees F. Lightly butter an 8-inch square cake pan.
FOR THE BROWNIES:
Melt the butter in a saucepan over low heat. Remove from heat and stir in the sugar, eggs, cocoa powder, flour and vanilla. Add the chopped chocolate and hazelnuts. Pour into the prepared pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool completely in pan.
FOR THE SAUCE:
Heat the cream until it is just about to boil. Remove from the heat and add the chocolate. Let stand for 10 minutes before stirring until smooth.
When cool, remove the brownies from the pan and cut into 8 rectangles. To serve, slice the ice cream into 4 rectangles, the size of each brownie. Place between 2 brownies and serve immediately with Chocolate Sauce on top.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
2040 calories; 124g total fat; 415mg cholesterol; 206mg sodium; 241g carbohydrates; 13g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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