Chocolate Fudge Brownie Extravaganza
- 1 package fudge brownie mix
- 2 1/2 cups semisweet chocolate chips divided
- 1 cup toasted pecans pieces
- 1 cup toffee bits
- 4 eggs, or 1 cup egg substitute (recommended: Egg Beaters)
- 2 cans condensed milk
- 1 1/2 cups sugar
- 1 quart heavy whipping cream
- 1 quart half-and-half
- 1/2 teaspoon salt
- 4 tablespoons vanilla extract
- 3 tablespoons cocoa
- 4 ounces unsweetened baking chocolate
Prepare brownie mix according to package directions. Before baking, stir in 1 cup chocolate chips. When brownies are done, remove from oven and spread pecans, toffee and remaining 1 1/2 cups chocolate chips on tops. As chocolate melts, gently mix the topping together. Let brownies cool. Mix eggs, condensed milk, sugar, cream, half-and-half, salt and vanilla together. Refrigerate mix for several hours or overnight. In a small saucepan, mix 2 cups of the milk mix with the cocoa and heat through. In the top of a double boiler, melt the unsweetened chocolate. Very slowly stir in the heated cocoa and milk mixture until well mixed. Add to remaining milk mixture and refrigerate. Chop brownies into small pieces (1/4-inch) and put in the freezer. Put milk mixture in ice cream freezer and begin freezing. After 10 minutes add frozen brownie pieces and finish freezing.
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Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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