Fifth Avenue Grill Volcano Brownies

Source: sun-sentinel.com This sounds entirely fabulous!

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 4  ounces butter (1 stick)
• 4  ounces vegetable shortening (Crisco)
• 5  ounces  unsweetened chocolate
• 4  large eggs
• 1⁄8 teaspoon salt
• 2  cups granulated sugar
• 1  teaspoon pure vanilla extract
• 1  cup all-purpose flour
• 9  ounces  caramel sauce (Smucker's brand)
• 9  ounces  hot fudge (Smucker's brand)
• 2  cups  chocolate whipped cream
• 36  semi-sweet chocolate chips
• 1⁄4 cup confectioners' sugar
• 1⁄4 cup  unsweetened cocoa powder
• 3  cups  hagen-dazs vanilla ice cream

Directions

1. Heat oven to 325 degrees F. Line bottom of either a 10-inch springform or 9 x 13-inch baking pan with parchment paper. Set aside.
2. In top of a double boiler set over simmering water on a medium burner, melt butter, vegetable shortening and unsweetened chocolate, stirring constantly. Set aside to cool 15 minutes, stirring occasionally.
3. In a large mixing bowl, mix eggs and salt on medium speed of an electric mixer about 3 minutes until light and fluffy. Add sugar and beat on medium speed until well-combined. Add vanilla and chocolate mixture and mix on low speed until combined.
4. Add flour and mix on low speed just until mixed. Do not over-mix.
5. Pour batter into prepared pan, spreading evenly, and bake in center of oven 30 to 35 minutes, or until edges are firm but center is still a bit soft. A wooden pick inserted in center will have some batter clinging. Remove pan to a metal rack and let cool 1 hour. Remove from pan.
6. These can be made ahead and refrigerated. Best to bring to room temperature before serving. Use a serrated knife dipped in hot water to cut these fudgy wonders.
7. Serve each piece with 1 1/2 tablespoons caramel sauce, 1 1/2 tablespoons hot fudge sauce, 2 heaping tablespoons Chocolate Whipped Cream, 3 chocolate chips, a teaspoon each confectioners sugar and cocoa powder and 1/4 cup ice cream.
8. Makes 12 glorious servings.