Michael Bolton's White Chocolate Brownie Hot Fudge Sundae
Book Description
Join Paul Newman and friends in the kitchen and at the table with more than 70 kid- and family-friendly recipes. In 1988, Paul Newman and A.E. Hotchner established the first Hole in the Wall Gang Camp for children with cancer and other life-threatening diseases, using the profits from their food company, Newman's Own. Today, over 7,000 children attend the camps each year.
This easy variation of a classic American favorite rests on a homemade white brownie and continues upward with frozen vanilla yogurt or ice cream, hot fudge, chopped almonds, and a final sprinkling of powdered sugar, The recipe makes eight brownies; wrap the extra four in foil and take them to school in your lunch box.
Makes 8 Large Brownies for 4 Sundaes and 4 Extra
For the brownies:
2 ounces white chocolate, coarsely chopped, or 1/3 cup white chocolate chips
1 stick (8 tablespoons) unsalted butter
2 eggs
1 cups sugar
1/2 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
1 cup chopped almonds (optional)
For the sundaes:
1 cup hot fudge
4 large scoops vanilla frozen yogurt
3/4 cup chopped almonds
Powdered sugar for garnish
Preheat the oven to 325 degrees F. Grease and flour an 8 x8-inch ovenproof dish.
TO MAKE THE BROWNIES: In a double boiler with 1 inch of water in the bottom, melt the white chocolate with the butter, stirring constantly until the mixture is smooth. Let cool for 3 minutes. Beat in the eggs, sugar, and vanilla extract. Stir in the flour, salt, and almonds until just combined.
With a rubber spatula, scrape the batter into the prepared baking dish. Spread into the corners. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean but a little moist. Remove from the oven to a rack and cool before cutting into bars.
TO ASSEMBLE THE SUNDAES: Warm the hot fudge sauce on the stove or in the microwave. If it came in a jar set the jar (with the lid removed) in a saucepan with 1 1/2 inches of simmering water and warm over low heat. Place a brownie in the center of each dessert plate and cover with a scoop of frozen yogurt.
Pour 1/4 cup of hot fudge over the frozen yogurt and sprinkle with the almonds and powdered sugar.
