Brownies With White Chocolate Chunks Crème Anglaise And Ice Cream Recipes

BROWNIE CHUNK ICE CREAM

Steps:

• In a large saucepan, heat cream to 175°; stir in 1/2 cup sugar until dissolved. In a bowl, combine cocoa and remaining sugar; whisk in egg yolks until smooth. Whisk in a small amount of hot cream mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in chocolate until melted. Cool quickly by placing pan in a bowl of ice water; let stand for 30 minutes, stirring frequently. , Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Prepare and bake brownies according to package directions. Cool on a wire rack; cut into 1/2-in. cubes., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. Stir in half of the brownie cubes. Refrigerate remaining custard until ready to freeze. Add remaining brownies. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

WHITE CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat oven to 325*F (160*C).
• Butter 8-inch square baking pan; and set aside.
• Stir chocolate and butter in medium saucepan over low heat until melted and smooth.
• Cool to room temperature.
• Combine flour, baking powder and salt in small bowl.
• Beat 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes.
• Stir in melted chocolate mixture, then flour mixture.
• Stir in white chocolate.
• Pour batter into prepared pan and bake brownies for 25 to 30 minutes, or until wooden pick inserted into center comes out with moist crumbs attached.
• Cool brownies on a rack.
• Makes 1 dozen brownies.

BROWNIES WITH WHITE CHOCOLATE CHUNKS, CRèME ANGLAISE AND ICE CREAM

Steps:

• Preheat oven to 350°F. Butter 9 x 9 x 2-inch metal baking pan. Combine butter, unsweetened chocolate and bittersweet chocolate in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Add 1 cup sugar and stir until sugar dissolves, about 1 minute. Stir in vanilla extract.
• Whisk eggs and 1 cup sugar in large bowl to blend. Whisk half of egg mixture into chocolate mixture. Using electric mixer, beat remaining egg mixture until pale yellow and slightly thickened, about 3 minutes. Gently fold chocolate mixture and salt into egg mixture. Gently fold in flour, then white chocolate chips. Spoon into prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer to rack. Cool completely. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into squares. Serve with Crme Anglaise and ice cream.