The Starving Musician Recipes
Valentine Chocolate Raspberry Brownie
Sundaes, Plus Variations for other Holidays
Makes 4 servings, plus extra brownies
Make this dessert look even more professional by using squeeze bottles for
the raspberry puree and chocolate sauce. If that's not in the budget,
pretend you're Jackson Pollack and drizzle it on with a small spoon.
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1 package Duncan Heinz
brownie mix, plus Ingredients to make brownies according to package
directions, OR unfrosted brownies from a bakery (1 brownie per serving)
-
Raspberry Puree (reserve three
beautiful whole raspberries to garnish each serving)
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1 pint Haagen-Dazs Vanilla
ice cream, or any high quality raspberry truffle or pink strawberry ice
cream
-
1 jar Chocolate syrup,
dark chocolate sauce, or warmed hot fudge sauce heated according to
package directions (look for "gourmet" brands; you can sometimes find
raspberry chocolate sauce, which would be great)
-
dark or milk chocolate for
garnish
Line 9x13" oblong cake pan
with foil, creating side flap "handles" over the side of the pan so you'll
be able to lift the whole brownie out of the pan when baked. Grease foil and
pan per package instructions. Prepare brownie mix according to package
directions; bake in prepared pan and cool according to directions. Do not
cut into squares. When cool, remove brownie block from pan, and cut into
2"-3" heart shapes with open-ended heart shaped cookie cutter or paper heart
shape and a sharp knife. (Use more than one size if you like.) You can use
brownies from a bakery instead of this step; just make sure they're
unfrosted.
For each serving, drizzle plate with raspberry puree. Place a scoop of ice
cream atop the puree. Lean a brownie heart against the ice cream at an
angle; drizzle with a little chocolate sauce and a little raspberry puree.
Garnish with a smaller brownie heart set slightly askew, or toss on a few
raspberries, then shave some chocolate over all with a vegetable peeler or
small cheese grater. (The raspberries and grated chocolate look best when
you don't "arrange" it too much; just drop the raspberries near each other,
and grate the chocolate over the whole thing, Emeril-style.)
This recipe can be made ahead to serve a crowd: Bake brownie mix in
foil-lined 9X13" pan as directed above; Leave the brownies in the pan and
cool completely. Still in the pan, spread approximately 2 pints of slightly
softened ice cream on top; freeze 'til serving time. Meanwhile, shave
chocolate into a small bowl, cover and refrigerate til serving time. To
serve, cut ice cream brownies into serving-size squares; cut each square in
half on the diagonal. Arrange attractively on plate you've drizzled with
raspberry puree; garnish with toppings.
Creative Variations: Vary the shape of the brownie, ice cream flavor,
and toppings any way you like: 1. Chocolate Mint Brownie Sundae: Use
chocolate sauce or hot fudge instead of the raspberry puree, chocolate mint
ice cream or peppermint ice cream, and garnish with either
Striped Andes
Chocolate Mint Curls if you've used green chocolate mint ice cream, or a
bit of crushed candy cane and shaved chocolate if you've used pink or white
peppermint ice cream. (This one is also great for Christmas if you use star
or Christmas tree shaped cookie cutters.) 2. Mocha Fudge Sundae: Use
hot fudge or chocolate sauce or a very light drizzle of Kahlua instead of
raspberry puree, Baskin Robbins' Jamoca almond fudge ice cream, and garnish
with chopped toasted almonds, shaved chocolate, and a little whipped cream
if desired. A few grains of good quality ground coffee sprinkled over all is
also great. 3. Black Forest Sundae: Drizzle the plate with hot fudge,
dark chocolate sauce, or chocolate syrup, use cherry vanilla or vanilla ice
cream, and a little canned cherry pie filling. Garnish with a little more
hot fudge or chocolate sauce and shaved chocolate, and whipped cream if
desired.
Recipes ©2004
Randi Reed
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