INGREDIENTS
- BROWNIES:
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) butter or margarine
- 2 tablespoons water
- 2 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
- 4 oz. NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Baking Bar, broken into pieces
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 gallon vanilla ice cream
- COFFEE FUDGE SAUCE:
- 1/2 cup French Vanilla Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
- 2 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
- 1 cup marshmallow creme
- 4 oz. NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Baking Bar, broken into pieces
INSTRUCTIONS
FOR BROWNIES:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
MICROWAVE sugar, butter, water and coffee granules in large, microwave-safe bowl on HIGH (100%) power for 3 to 4 minutes or until mixture bubbles. Add broken baking bar; stir until melted. Add eggs one at a time, stirring after each addition until well blended. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Pour into prepared baking pan.
BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack for 1 to 2 hours. Cut into pieces.
TOP brownies with ice cream and Coffee Fudge Sauce. Garnish with whipped cream and chopped nuts, if desired.
FOR COFFEE FUDGE SAUCE:
HEAT Coffee-Mate and coffee granules in medium saucepan over low heat until coffee is dissolved. Stir in marshmallow creme and broken baking bar. Continue heating over lowest possible heat until mixture is smooth and chocolate is melted. Spoon over brownies and ice cream to serve.
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
MICROWAVE sugar, butter, water and coffee granules in large, microwave-safe bowl on HIGH (100%) power for 3 to 4 minutes or until mixture bubbles. Add broken baking bar; stir until melted. Add eggs one at a time, stirring after each addition until well blended. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Pour into prepared baking pan.
BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack for 1 to 2 hours. Cut into pieces.
TOP brownies with ice cream and Coffee Fudge Sauce. Garnish with whipped cream and chopped nuts, if desired.
FOR COFFEE FUDGE SAUCE:
HEAT Coffee-Mate and coffee granules in medium saucepan over low heat until coffee is dissolved. Stir in marshmallow creme and broken baking bar. Continue heating over lowest possible heat until mixture is smooth and chocolate is melted. Spoon over brownies and ice cream to serve.
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