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1
For sauce: Bring cream to simmer in medium saucepan.
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2
Remove from heat.
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3
Add chocolate; stir until smooth.
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4
(Sauce can be prepared 1 day ahead.
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5
Cover; chill.
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6
Rewarm sauce over low heat before serving.)
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7
For brownies: Preheat oven to 350F.
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8
Butter 13x9-inch metal baking pan.
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9
Line bottom with parchment paper.
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10
Butter paper; dust sides of pan and paper with flour.
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11
Tap out excess.
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12
Melt both chocolates and butter in heavy large saucepan over low heat, stirring until smooth.
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13
Cool to room temperature.
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14
Using electric mixer, beat 1/2 cup sugar and yolks in large bowl until thick, about 4 minutes.
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15
Stir in chocolate mixture.
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16
Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until soft peaks form.
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17
Gradually beat in cup sugar.
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18
Continue beating until stiff peaks form.
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19
Using rubber spatula, gently fold whites into chocolate mixture in 3 additions.
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20
Pour batter into prepared pan.
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21
Bake until brownie cracks around edges and tester inserted into center comes out with moist crumbs attached, about 35 minutes.
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22
Cool on rack.
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23
(Can be made 1 day ahead.
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24
Wrap tightly; store at room temperature.)
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25
Run knife around sides of brownie.
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26
Place baking sheet atop pan; invert brownie onto baking sheet.
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27
Remove pan.
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28
Peel off parchment.
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29
Invert brownie onto another baking sheet.
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30
Cut into 12 pieces.
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31
Place 1 brownie in center of each plate.
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32
Sprinkle with powdered sugar.
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33
Top with ice cream.
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34
Spoon sauce over.
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35
Sprinkle with banana chips and serve immediately.
