-
1
Garnish: warmed chocolate sauce, maraschino cherries
-
2
Preheat oven to 350:F. Grease a 9-inch pie plate.
-
3
Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds; repeat at 10 second intervals till chocolate is melted and smooth.
-
4
Scrape the mix into a medium bowl.
-
5
Add in butter and beat with mixer on medium speed till smooth and glossy.
-
6
Beat in the 1/2 c. sugar, then the Large eggs.
-
7
Scrape down the side of bowl and beat in vanilla extract, baking pwdr and baking soda.
-
8
Reduce mixer speed to low and beat in flour just till blended.
-
9
Spread proportionately in the prepared pie plate.
-
10
Bake for 30 to 35 min or possibly till a wooden pick inserted in center comes out with moist not wet crumbs sticking to it.
-
11
Place on a wire rack and when cold sufficient to handle, about 15 min, hold pie plate still and gently rotate brownie with your thumbs till it loosens from pie plate.
-
12
(this makes serving easier) With a metal spoon, scoop soft brownie mix from center, leaving a shell about 1/4 inch thick.
-
13
Loosely wrap scooped out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or possibly up to 1 month.
-
14
Remove scooped out brownie.
-
15
Spread coffee ice cream over bottom of pie shell Sprinkle with about half the scooped out brownie.
-
16
Cover and freeze till hard, at least 1 hour.
-
17
Spread with chocolate ice cream.
-
18
Cover and freeze at least 3 hrs or possibly up to 1 week.
-
19
About 1 hour before serving, beat heavy cream with remaining 2 tsp.
-
20
sugar till stiff peaks form when beaters are lifted.
-
21
Spread over ice cream, or possibly spoon whipped cream into a decorating bag fitted with a star tip and pipe around edge.
-
22
Garnish with remaining scooped out brownie, the warmed chocolate sauce and maraschino cherries.
-
23
Return to freezer till 30 min before serving, then transfer to refrigerator so ice cream can soften slightly.
