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HEAT IN MICROWAVE 1/4 CUP BUTTER AND 2 OZ. UNSWEETENED CHOCOLATE UNTIL MELTED. ADD 1 CUP SUGAR, 2 LARGE EGGS, 1 TEASPOON VANILLA, 1/2 CUP FLOUR, AND 1/2 CUP CHOPPED NUTS - OPTIONAL. STIR TO MIX WELL.
SCRAPE BATTER INTO A BUTTERED, FLOURED 8 INCH DIAMETER CAKE PAN WITH REMOVABLE RIM. BAKE IN 350 OVEN UNTIL BROWNIE JUST BEGINS TO PULL FROM THE SIDES, ABOUT 22 MINUTES. LET COOL IN PAN. REMOVE RIM, SLIDE A SPATULA UNDER CAKE TO LOOSEN IT, BUT LEAVE IN PAN. SET RIM BACK ON BROWNIE.
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TO ASSEMBLE-
2 1/2 CUPS VANILLA ICE CREAM, 1 CUP FUDGE SAUCE . 1/C CUP PECANS
LET ICE CREAM STAND IN REFRIGERATOR UNTIL EASY TO SCOOP, ABOUT 10 MINUTES. SPREAD SMOOTHLY OVER BROWNIE, COVER AND FREEZE UNTIL FIRM, ABOUT 2 HOURS. SPREAD FUDGE SAUCE OVER ICE CREAM AND ARRANGE NUTS ON TOP. FREEZE 2 HOURS OR UNTIL FIRM. WRAP AIR TIGHT AND KEEP FROZEN. LET STAND AT ROOM TEMPERATURE FOR 15 MINUTES BEFORE SERVING. SERVES 10 TO 12.
I DOUBLE THIS RECIPE AND USE A 10 INCH SPRING FORM PAN.
IF YOU DO DOUBLE IT, ALLOW MORE TIME FOR THE ICE CREAM TO GET FIRM.
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