Brownie with Ice Cream and Warm Mocha Pecan Sauce the Editors of Publications International, Ltd.
Brownie with Ice Cream and Warm Mocha Pecan Sauce
Makes 6 servings
|1||package (15-1/2 ounces) brownie mix, plus ingredients to prepare mix|
|1/2||cup dark brown sugar|
|2||teaspoons instant coffee granules|
|1/2||cup unsweetened cocoa powder|
|1/4||teaspoon ground cinnamon|
|1/4||teaspoon ground nutmeg|
|1/3||cup pecan pieces|
|1||pint vanilla or coffee ice cream|
- Prepare and bake brownie mix according to package directions for 9X9-inch baking pan.
- Combine brown sugar, 1/2 cup warm water and coffee granules in small saucepan. Cook and stir over medium heat until sugar is dissolved. Add cocoa powder, cinnamon and nutmeg. Bring to a simmer, stirring until smooth. Add butter and vanilla; stir until butter is melted. Stir in pecans.
- Cut brownies into 3X3-inch squares. Place each brownie on serving plate; top with 1/3 cup ice cream. Drizzle 2 tablespoons mocha pecan sauce over each serving.
Garnish brownie sundaes with additional pecans.
|Total Fat||28 g|
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