Pre-heat oven 350
Grease 9 x 13 pan
Brownies
1 2/3 granulated sugar
1/2 cup (1 stick) butter
2 tbsp water
2 bars (4 oz) unsweetened Giradelli baking bar, broken into pieces
2 eggs
1 1/2 tsp vanilla extract
1 1/3 flour
1/4 tsp baking soda
1/3 tsp salt
1/2 cup shopped nuts (optional)
Microwave sugar, butter and water in large microwavable bowl on high for 4 to 5 minutes or until it is bubbly, stirring once. Add baking bars; stir until melted.
Add eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well add nuts. Pour into prepared 9 x 13 baking pan.
Bake 15 - 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack, cut into bars.
To serve
Place brownie in shallow bowl. Top with chocolate sauce(recipe below). Put a scoop of vanilla ice cream on top. Drizzle Carmel sauce(recipe below) over the ice cream and sprinkle with chopped pecans.
Chocolate sauce
2/3 cup heavy cream
1/4 cup butter
1/4 cup sugar
6 oz semi-sweet Giradelli chocolate baking bar(broken into pieces)
Heat the cream with the butter and sugar in a bowl over a saucepan of barely simmering water. Stir until smooth. Add the chocolate to the cream mixture. Stir over simmering water until it is melted and thoroughly combined. Let cool at room temperature.
Carmel sauce
3/4 cup brown sugar
4 tsp cornstarch
2/3 cup whipping cream
1 tbsp butter
In a saucepan combine brown sugar and cornstarch. Add whipping cream and butter. Bring mixture to a boil stirring constantly. Then, reduce heat. Cook and stir for 2 more minutes. Cover and cool. Chill in the refrigerator until serving time.
