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Volcano Brownies




Source of Recipe


Internet


List of Ingredients




4 ounces butter (1 stick)
4 ounces vegetable shortening (we used Crisco)
5 ounces unsweetened chocolate
4 large eggs
1/8 teaspoon salt
2 cups granulated sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
9 ounces caramel sauce (we used Smucker's brand)
9 ounces hot fudge sauce (we used Smucker's brand)
2 cups Chocolate Whipped Cream (recipe given)
36 semisweet chocolate chips
1/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
3 cups Häagen-Dazs Vanilla Ice Cream


Recipe



Preheat oven to 325 degrees F. Line bottom of either a 10-inch springform or 9 x 13-inch baking pan with parchment paper. Set aside.

In top of a double boiler set over simmering water on a medium burner, melt butter, vegetable shortening and unsweetened chocolate, stirring constantly. Set aside to cool 15 minutes, stirring occasionally.

In a large mixing bowl, mix eggs and salt on medium speed of an electric mixer about 3 minutes until light and fluffy. Add sugar and beat on medium speed until well-combined. Add vanilla and chocolate mixture and mix on low speed until combined.

Add flour and mix on low speed just until mixed. Do not over-mix.

Pour batter into prepared pan, spreading evenly, and bake in center of oven 30 to 35 minutes, or until edges are firm but center is still a bit soft. A wooden pick inserted in center will have some batter clinging. Remove pan to a metal rack and let cool 1 hour. Remove from pan.

These can be made ahead and refrigerated. Best to bring to room temperature before serving. Use a serrated knife dipped in hot water to cut these fudgy wonders.

Serve each piece with 1-1/2 tablespoons caramel sauce, 1-1/2 tablespoons hot fudge sauce, 2 heaping tablespoons Chocolate Whipped Cream, 3 chocolate chips, a teaspoon each confectioners' sugar and cocoa powder and 1/4 cup ice cream.

Makes 12 glorious servings.