Red Lobster Fudge Overboard
Menu Description - “A warm chocolate-pecan brownie served with vanilla ice cream, topped with chocolate sauce & whipped cream.”
Servings: 8
FOR THE PECAN BROWNIES:
1 (13 x 9 family size) package of brownie mix
egg (use the fewest number of egg(s) as required by package directions, too many eggs make brownies that taste like cake)
oil according to package directions
1/2 cup chopped pecans
FOR THE CHOCOLATE SAUCE:
4 unsweetened chocolate squares (Baker’s®)
1/2 cup butter
3 cups sugar
1 can (12 ounce) evaporated milk (Carnation®)
1/2 teaspoon salt
FOR TOPPING:
1 can of Reddi whip® whipped cream
TO MAKE THE PECAN BROWNIES: Follow the directions of the brownie mix, then add 1/2 cup chopped pecans. Pour mixture into pan. Bake according to package directions.
TO MAKE THE CHOCOLATE SAUCE: Melt chocolate and butter in a large, heavy saucepan over low heat, stirring constantly. Add sugar, 1 cup at a time, alternately with evaporated milk, beginning and ending with sugar; stir constantly over medium heat 5 minutes or until smooth. Stir in salt.
TO SERVE: You can microwave the brownie and chocolate sauce in separate dishes to make it hot for your dessert. Place a scoop of ice cream over brownie after micro waving. Drizzle hot chocolate sauce over ice cream. Finish by topping with whipped cream.
Recipe from: Famous Restaurant Recipes
by Sallie Stone