Yep, I remember having hot fudge sundaes every time we went to Dairy Queen years ago on Sundays.
Back then, it typically consists of a scoop of ice cream topped with sauce or syrup, and in some cases other toppings including chopped nuts, sprinkles, whipped cream, or maraschino cherries. Not any more!
2 medium peaches, peeled and sliced or 1 cup frozen unsweetened peach slices, thawed and patted dry
1/2 cup chopped pecans
1 teaspoon vanilla extract
6 prepared brownies
3 cups vanilla ice cream
Additional peach slices, optional
In a large saucepan, whisk the brown sugar, cream, butter and cinnamon until smooth. Bring to a boil; cook and stir for 6-7 minutes or until thickened. Remove from the heat; stir in the peaches, pecans and vanilla. Cool for 10 minutes.
Place brownies in dessert dishes; top with ice cream and peach sauce. Garnish with additional peach slices if desired.
Preheat oven to 350. Start by melting 4 tablespoons butter and brown sugar in a small saucepot on medium low heat. Whisk the mixture until the sugar is dissolved and the mixture starts to bubble. Remove from heat and slowly whisk in ¼ cup of cream and the chili powder. Fold in the chopped walnuts and pour onto a baking sheet. Bake for 5 minutes, remove and cool the walnuts. They should be pliable and separate fairly easily.
Heat a medium size sauce pot with a quarter of water. Bring to a low boil. In a metal bowl toss in the chocolate and 2 tablespoons butter. Set the bowl on top of the pot of boiling water; temper the chocolate by gradually whisking the mixture until the butter and chocolate is incorporated. Remove from heat and pour in ¼ cup of cream. Whisk together the mix and keep at room temperature.
Microwave the brownies in a bowl of your choice, scoop on the ice cream, drizzle with the melted chocolate, sprinkle on the candied walnuts.