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1
Ice Cream: Place ice cream in medium bowl and soften slightly at room temperature.
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2
Stir in chopped Heath bars.
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3
Cover bowl with plastic wrap and freeze.
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4
(Can be prepared 3 days ahead) Caramel Sauce: Bring whipping cream to simmer in heavy small saucepan.
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5
Set aside.
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6
Combine sugar and 3 tablespoons water in heavy medium saucepan.
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7
Stir over medium heat until sugar dissolves.
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8
Increase heat to high and boil without stirring until caramel is deep amber color.
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9
brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes.
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10
Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously).
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11
Return sauce to low heat and stir until smooth.
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12
Remove from heat and mix in butter.
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13
(Can be prepared 3 days ahead.
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14
Cover and refrigerate.)
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15
Brownies: Preheat oven to 350F.
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16
Butter a 9-inch square baking pan with 2 high sides.
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17
Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted.
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18
Remove from over water and cool mixture slightly.
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19
Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 minute.
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20
Beat in chocolate mixture.
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21
Add flour, baking powder and salt and mix until combined.
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22
Stir in 1 cup chopped Heath bars.
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23
Transfer batter to prepared pan.
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24
Sprinkle with remaining 2 tablespoons chopped candy.
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25
For fudgy consistency, bake until tester inserted into center comes out with moist batter still attached, about 27 minutes.
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26
For cake-like texture bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes.
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27
Cool.
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28
(Can be prepared 1 day ahead.
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29
Cover and store at room temperature.)
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30
Rewarm sauce over low heat.
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31
Cut brownie into 9 pieces.
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32
Spoon warm caramel sauce onto 8 plates.
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33
Place 1 brownie in center of each (reserve extra brownie for another use).
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34
Surround each with 3 small scoops of ice cream.
