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Bodacious Brownies A La Mode Mode with Homemade Fudge & Caramel Sauces

Source of Recipe

Margie Potts


List of Ingredients

4 oz. Unsweetened Chocolate
4 oz. Semisweet or bittersweet Chocolate
1/3 Cup Butter
6 Oz. Cream Cheese, softened
1/4 Cup Butter, softened
1/2 Cup Granulated Sugar
2 Large Eggs
1 Tsp. Vanilla Extract
2 Tab. All-Purpose Flour
1/2 Cups Semi-sweet or Double Chocolate Morsels
4 Large Eggs
1 1/2 Cups Granulated Sugar
2 Tsps. Vanilla Extract
1 Cup All Purpose Flour
1 Tsp. Baking Powder
1/2 Teas. Salt
1 Cup Chocolate Chip Morsels


Recipe

Over low heat in a heavy saucepan, in a double boiler, or in the microwave, cook the first three ingredients until melted. Stir mixture until smooth. Set aside to cool.

Beat cream cheese and 1/4 Cup butter at medium speed with an electric mixer until creamy; gradually add ½ Cup sugar, beating well.

Add 2 eggs, one at a time, beating until blended. Stir in 1 teaspoon vanilla. Fold in 2 tablespoons flour and 1/2 cup chocolate morsels. Set cream cheese mixture aside.

Beat 4 eggs in a large bowl at medium speed; gradually adding 1 1/2 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla. Beat until well blended.

Combine 1 cup flour, baking powder and salt; fold into chocolate batter and then fold in 1 cup chocolate morsels.

Reserve 3 cups chocolate batter; spread remaining batter evenly into a lightly greased 13 x 9"pan. Pour cream cheese mixture over the chocolate batter in the pan. Top the cream cheese mixture with the reserved chocolate batter and swirl with a knife.

Bake at 325 degrees for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cut into squares.

Top with ice cream and serve with caramel sauce and chocolate sauce.

Caramel sauce:

1/2 Cup Butter

1 Cup Firmly Packed Light brown sugar

1/2 Cup Whipping Cream

1/2 Tsp. Vanilla Extract

Dash of Salt

Melt butter in a heavy saucepan over medium heat; add sugar and cook, stirring constantly until mixture comes to a boil. Gradually add cream, vanilla, and salt, stirring until smooth. Continue to cook, stirring constantly, until mixture comes to a boil once again. Remove from heat.

Chocolate Fudge Sauce:

1 Cup Whipping Cream
1/2 Tsp. Vanilla Extract
8 oz. Semi-Sweet Chocolate, chopped
Bring cream to a boil in a heavy saucepan; remove from heat. Add vanilla and chocolate, stirring until chocolate melts and sauce is smooth.

Turtle Sundae:

Make Chocolate Fudge Sauce and Caramel Sauce. Scoop ice cream in bowl and drizzle warm chocolate and caramel sauces over the top. Top with chopped toasted pecans. (Can use vanilla ice cream or coffee ice cream or butter pecan or praline ice cream!)