Heath Bar Brownie Sundaes/caramel Sauce

Servings: 8
Ingredients:

---ICE CREAM---
1 qt Vanilla ice cream                   1 c  Heath bars; chopped

-CARAMEL SAUCE-
1 1/3 c Whipping cream 2 tb Unsalted butter; cut into
1 c Sugar - 4 pieces
3 tb Water

—-BROWNIES—-
1 c Unsalted butter; cut into 3/4 c All purpose flour
- 1/2′ pieces 1 ts Baking powder
8 oz Semisweet chocolate; chopped 1/4 ts Salt
2 oz Unsweetened chocolate; chop 1 c Heath bar; chopped
3 lg Egg - 2 tb
1 c Sugar - about 6 1/2 ounces
2 ts Vanilla extract

FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room
temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and
freeze. (Can be prepared 3 days ahead)
FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan.
Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan.
Stir over medlium heat until sugar dissolves. Increase heat to high and
boil without stirring until caramel is deep amber color. brushing down
sides of pan with wet pastry brush if sugar crystals form and occasionally
swirling pan, about 8 minutes. Remove from heat and slowly add warm
whipping cream (mixture will bubble vigorously). Return sauce to low heat
and stir until smooth. Remove from heat and mix in butter. (Can be prepared
3 days ahead. Cover and refrigerate.)
FOR BROWNIES: Preheat oven to 350~. Butter 9′ square baking pan with 2′
high sides. Combine butter and both chocolates in top of double boiler set
over simmering water; stir until melted. Remove from over water and cool
mixture slightly. Using electric mixer, beat eggs, sugar and vanilla in
large bowl until slightly thickened, about 1 minute. Beat in chocolate
mixture. Add flour, baking powder and salt and mix until combined. Stir in
1 cup chopped Heath bars. Transfer batter to prepared pan. Sprinkle with
remaining 2 tablespoons chopped candy. For fudgy consistency, bake until
tester inserted into center comes out with moist batter still attached,
about 27 minutes; for cakelike texture bake until tester inserted into
center comes out with a few moist crumbs attached, about 35 minutes. Cool.
(Can be prepared 1 day ahead. Cover and store at room temperature.) Rewarm
sauce over low heat. Cut brownie into 9 pieces. Spoon warm caramel sauce
onto 8 plates. Place 1 brownie in center of each (reserve extra brownie for
another use). Surround each with 3 small scoops of ice cream.