Chocolate brownie ice cream sundae

Ingredients

Napa Brownies
1 lb. Scharffen Berger chocolate
½ lb. softened butter
10 eggs
½ lb. sugar
1 lb. sifted flour

Raspberry Conserve
2 cups fresh raspberries, keep separately
1 cup fresh or frozen raspberries
½ cup sugar
¼ tsp. vanilla extract
1 tsp. lemon juice

Directions

Napa Brownies
Combine butter and chocolate in a double boiler to melt. Combine eggs and sugar in an electric mixer with the paddle attachment. Paddle eggs and sugar together until creamy on medium speed. Continue by slowly adding the melted butter and Scharffen Berger. Remove and pour mixture in to a large bowl and gentle fold in the flour using a rubber spatula.

Place mixture on a large greased cookie sheet and bake for 30 minutes in 350-degree oven. Allow to cool. Once the brownies have fully cooled down, cut them into a small pieces (about the size of dice). Place brownies into a 3"x4" ring mold, alternating with vanilla ice cream, caramel and chocolate sauce. Place all ring molds on a sheet tray and place them in the freezer until you are ready to serve. Serve with raspberry conserve and whipped cream or cool whip.

Raspberry Conserve
Place 1 cup of raspberries in a small saucepan with ½ cup of sugar, vanilla and lemon juice. Bring to a boil for 2 minutes and strain. Pour warm strained mixture over the 2 cups of separated fresh raspberries. Allow to macerate for 1 hour and then serve over brownie sundae.

Serves 6-8.