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Mint Brownie Sundae
Prep time: 20 minutes Cook time: 20 minutes
1 teaspoon instant espresso powder
1/2 cup (1 stick) unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/2 cup unbleached, all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
39 chocolate-mint candies (such as Andes Crème De Menthe Thins)
6 tablespoons heavy whipping cream
3 cups vanilla ice cream
Preheat oven to 350° F. Grease and flour an 8-inch-square cake pan. In a large bowl, stir espresso powder into butter until dissolved. Add sugar and vanilla and mix with electric mixer. Add eggs and mix, then add flour, cocoa, baking powder and salt; mix until combined. Break up 18 of the candies and add to mixture; mix until candies are evenly distributed. Transfer mixture to pan and bake 20 minutes. Let brownies cool 5 minutes, then cut into 6 squares. Break up remaining candies and microwave on high for 1 minute, then stir. Continue to cook in 15-second increments until melted. Stir in whipping cream. Transfer brownies to individual plates. Top each with 1/2 cup ice cream and 2 tablespoons sauce.
what you get:
Per serving (1 brownie, 1/2 cup vanilla ice cream and
2 tablespoons sauce): 757 calories, 57% fat (48 g),
40% carbohydrate (76 g), 3% protein (6 g), 2 g fiber,
4 mg iron, 134 mg calcium, 31 mcg folate.