Brownie Sundaes with Banana Chips

1. 1

   For sauce: Bring cream to simmer in medium saucepan.

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   Remove from heat.

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   Add chocolate; stir until smooth.

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   (Sauce can be prepared 1 day ahead.

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   Cover; chill.

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   Rewarm sauce over low heat before serving.)

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   For brownies: Preheat oven to 350F.

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   Butter 13x9-inch metal baking pan.

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   Line bottom with parchment paper.

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    Butter paper; dust sides of pan and paper with flour.

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    Tap out excess.

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    Melt both chocolates and butter in heavy large saucepan over low heat, stirring until smooth.

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    Cool to room temperature.

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    Using electric mixer, beat 1/2 cup sugar and yolks in large bowl until thick, about 4 minutes.

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    Stir in chocolate mixture.

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    Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until soft peaks form.

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    Gradually beat in cup sugar.

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    Continue beating until stiff peaks form.

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    Using rubber spatula, gently fold whites into chocolate mixture in 3 additions.

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    Pour batter into prepared pan.

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    Bake until brownie cracks around edges and tester inserted into center comes out with moist crumbs attached, about 35 minutes.

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    Cool on rack.

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    (Can be made 1 day ahead.

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    Wrap tightly; store at room temperature.)

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    Run knife around sides of brownie.

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    Place baking sheet atop pan; invert brownie onto baking sheet.

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    Remove pan.

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    Peel off parchment.

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    Invert brownie onto another baking sheet.

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    Cut into 12 pieces.

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    Place 1 brownie in center of each plate.

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    Sprinkle with powdered sugar.

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    Top with ice cream.

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    Spoon sauce over.

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    Sprinkle with banana chips and serve immediately.

* Per serving · 4 servings · Values may vary.