Ingredients

• 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

Directions

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.