Ingredients
1 cup butter, softened2 cups sugar4 large eggs2 tablespoons canola oil2 teaspoons vanilla extract1 cup all-purpose flour1/3 cup baking cocoaFUDGE SAUCE:1/2 cup butter, cubed2 cups sugar1/2 cup baking cocoa1/2 cup water1/2 cup light corn syrup1 teaspoon vanilla extract1/2 teaspoon saltVanilla ice cream and maraschino cherries
Preparation
Preheat oven to 325°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture.
Spread into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For fudge sauce, in a large saucepan, melt butter over medium heat. Stir in sugar, cocoa, water, corn syrup, vanilla and salt until blended. Bring to a boil. Cook, uncovered, 3-5 minutes or until sugar is dissolved and sauce is smooth, stirring frequently.
Lifting with foil, remove brownies from pan. Cut into eighteen 3x2-in. rectangles. Top each brownie with ice cream, fudge sauce and a cherry. Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.
