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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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I love anything that includes ice cream, and here is a recipe that you have a wonderful brownie and ice cream both - soooo good!! Ingredients:
3/4 cup sugar |
1/2 cup butter or 1/2 cup margarine |
2 tablespoons water |
2 tablespoons instant coffee |
2 bars semisweet baking chocolate squares, broken into pieces |
2 large eggs |
1 1/2 teaspoons vanilla extract |
1 1/3 cups all-purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
vanilla ice cream or frozen yogurt |
1/2 cup carnation coffee-mate liquid non-dairy coffee creamer, french vanilla |
2 tablespoons instant coffee |
1 cup marshmallow creme |
2 bars semisweet baking chocolate squares (2oz each) |
whipped cream |
chopped nuts |
Directions:
1. Microwave sugar, butter, water and coffee granules in large microwave-safe bowl on high (100%) power for 3 -4 minutes or until mixtre bubbles. Add baking bars; stir until melted.
2. Add eggs one at a time, stirring after each addition until well blended. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Pour into greased 13x9-inch baking pan. Bake in preheated 350F oven for 15-20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack for 1-2 hours. Cut into pieces.
3. COFFEE FUDGE SAUCE:.
4. Heat 1/2 cup Nestle Carnation Coffee-Mate Liquid Non-Dairy Creamer, French Vanilla and 2 tablespoons Taster's Choice 100% Pure Instant Coffee in medium saucepan over low heat until coffee is dissolved. Stir in 1 cup marshmallow creme and 2 bars Nestle Toll House Semisweet Chocolate Baking bars (broken into pieces). Continue heating until mixture is smooth and chocolate is melted.
5. Top brownies with ice cream and Coffee Fudge Sauce. Garnish with whipped cream and chopped nuts.
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