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Presidential Brownie Sundaes



– 6 small squares of chocolate brownies – 1/4 cup warm bittersweet chocolate sauce – 1 cup vanilla ice cream – 2 tablespoons chopped, salted pecans – 6 whole fresh bing cherries with stem attached – 1.5 ounces semisweet baking chocolate – 3/4 cup butter – 2 ounces semisweet baking chocolate – 1 ounce unsweetened chocolate – 1 cup butter – 3 whole eggs – 1 cup sugar – 1 cup cake flour – 1 teaspoon salt – 1 teaspoon baking powder – 2 teaspoons vanilla – 1 cup finely chopped pecans – 1 cup warm bittersweet chocolate sauce – 1 cup Real California vanilla ice cream – 2 tablespoons chopped, salted pecans – 1 ounce unsweetened chocolate
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Chocolate Brownies: Preheat oven to 350°F. Lightly butter and flour a 13 x 9-inch baking pan. Melt the chocolate and butter in the top of a double boiler then let cool. In a small bowl beat eggs and sugar until light in color and add to the chocolate mixture. In another bowl sift together the flour, salt and baking powder; add to the chocolate mixture along with the vanilla and nuts. Pour into the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares. Makes 1 dozen brownies.

Sundae: Arrange 3 brownie squares on each of two serving plates or shallow bowls. Top each square with a small scoop of ice cream. Drizzle chocolate sauce over ice cream and brownies. Sprinkle nuts over the top. Top each scoop of ice cream with a cherry and serve.

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