Killer Heath Brownie Sundae

There is no other word for this dessert than decadent. The brownie base is ooey-gooey deliciousness topped with creamy and refreshing vanilla ice cream. As if that isn't enough, homemade fudge sauce blankets the ice cream while fluffy, homemade whipped cream and Heath chips give this sundae an amazing finishing touch. The whipped cream and brownie recipes have appeared previously on The Happiest Belly; find them by typing their names into the search function on the upper right side of this page. See below for the fudge sauce recipe and assembly instructions.
Serves 4

Ingredients:
Four fudge brownies (with Heath Bar chips mixed into the batter)~ search the sidebar for my recipe
1 pint french vanilla ice cream (I love Edy's Slow-Churned)
1/3 cup Heath Bar chips
3/4 cups chocolate fudge sauce (recipe below)
3/4 cups whipped cream (search the sidebar for my recipe)

Easy Fudge Sauce:
1 cup chocolate chips
1 tsp. vanilla
3/4 cup light corn syrup
1/3 cup heavy cream

Fudge Sauce Assembly:
Heat corn syrup and heavy cream over medium heat until warmed through. Stir in vanilla and chocolate chips. Stir until melted. Microwave to reheat.

Sundae Assembly:
Microwave each brownie in a bowl for about 25 seconds. Top with ice cream, warmed chocolate sauce, whipped cream and Heath bits.

Peanut Butter-Cream Cheese Brownies

This recipe is a variation on my basic brownie recipe and is sure to please anyone who tastes it! There are a lot of huge peanut butter fans in my family, so this dessert is requested pretty frequently. The magical combination of peanut butter and chocolate makes these brownies extra special, and the cream cheese just takes it up another notch to dessert perfection. Once you've mastered the simple brownie recipe, adding the peanut butter cream cheese topping is a quick and easy step that you will be glad you took!
Basic brownie recipe: http://happiestbelly.blogspot.com/2009/05/mmmmmfudge-and-mint.html

Ingredients for topping:
1 bar of softened cream cheese
1/2 cup creamy peanut butter
1 egg, lightly beaten
1/4 cup granulated sugar
1 tablespoon milk

Assembly:
Whip topping ingredients with a hand mixer then spoon over uncooked brownie batter. Using a table knife, swirl the topping into the brownie batter. Bake 35-40 minutes in a 350 degree oven.

Serving suggestion:
Microwave a brownie for 10-15 seconds then top with vanilla ice cream. Unbeatable!

AGD is in the Happiest Belly's Kitchen!!

This post is a departure from my normal Tuesday, Thursday, Saturday posting schedule. Angie, of the fabulous Angelica Grace Designs, is doing a giveaway for her 777th post and has asked loyal readers to create an "AGD was here" themed post. Because I can barely go a day without reading her blog, I had to pay homage by creating a tummy-related AGD post. The AGD website, blog and Angie's new photography blog are must-reads; they are just wonderful (just like Ms. Angie herself!). Her sweet kids, Kenidi and Brennen, are often the focus of blog entries and photographs; they are two of the nicest, funniest kids around! Be sure to check it out at http://www.angelicagracedesigns.com/blog!

I know Angie has a super sweet tooth just like me, so I had to go with chocolate! The heart is made from yummy raspberry-fudge brownie, and the letters are made of chocolate chips. My husband and I set up the plate, snapped the photo, then cleaned it right off with our fingers and mouths! YUM!

Here's the link to the mint version of the brownie pictured above. Just swap out the mint chips for semi-sweet and swirl 3/4 cup heated raspberry preserves (microwave for about 30 seconds) through the top of the batter before baking and voila! http://happiestbelly.blogspot.com/2009/05/mmmmmfudge-and-mint.html.

Enjoy!

Mmmmm....fudge and mint!

This is an adaptation of my basic brownie recipe that I use all the time. You can reinvent this recipe a million different ways, from adding raspberry jam to making a peanut butter/cream cheese topping that bakes right into the brownies. It's one of my husband's favorite desserts and is a great base for a sundae. It's so easy to make that it was the first thing I cooked after coming home from the hospital when my daughter was born.

Fudge Mint Brownies














2 cups butter at room temperature
2 cups sugar
1 tsp. vanilla
1 tsp. Creme de Menthe
1/2 tsp. baking powder
3 eggs
1 1/4 cups all-purpose flour
1/4 tsp. salt
3/4 cup cocoa powder
1/2 cup chocolate chips
1/2 cup Andes mint pieces

Cream butter and sugar until smooth. Add eggs, one at a time, then vanilla and Creme de Menthe. Add dry ingredients and mix. Stir in chocolate chips. Spread into a greased 9x13 pan and sprinkle with Andes mint pieces. Bake at 350 for 40 minutes or until a toothpick comes out clean. Allow to cool before cutting.