ALL-AMERICAN BROWNIE SUNDAES WITH CARAMEL SAUCE
1 cup Shedd's Spread Country Crock®
4 squares (1 oz. ea.) unsweetened chocolate, coarsely chopped
2 cups sugar
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup semi-sweet chocolate chips
3/4 cup firmly packed light brown sugar
6 Tbsp. Shedd's Spread Country Crock®
1/3 cup heavy or whipping cream
1/2 tsp. apple cider vinegar
For Brownies, preheat oven to 350°. Line 13 x 9-inch baking pan with aluminum foil, then grease and flour; set aside.
In 3-quart saucepan, melt Shedd's Spread Country Crock® and chocolate squares over low heat, stirring occasionally. Remove from heat.
Stir in sugar, then eggs, one at a time, and vanilla.
Stir in flour, baking powder and salt just until blended.
Arrange chips in bottom of prepared pan, then spread batter over chips.
Bake 30 minutes or until toothpick inserted in center comes out clean.
On wire rack, cool completely. Lift brownies from pan using aluminum foil. Cut into 12 squares.
For Caramel Sauce, in 2-quart saucepan, bring brown sugar, Shedd's Spread Country Crock® and cream just to a boil over high heat, stirring frequently. Cook 3 minutes.
Stir in vinegar.
To serve, top warm brownies with a scoop of your favorite Breyer's® Ice Cream, then drizzle with Caramel Sauce and, if desired, a dollop of whipped cream.