Chilled Hot Chocolate Sauce
Fresh Raspberry Sauce
Preheat oven to 325 F and prepare 2 greased 2 x 3 1/2-inch loaf pans (or one 4 x 8-inch loaf pan).
Melt butter (over stove or in microwave) and pour into a larger bowl. Sift cocoa into butter and stir in. Stir in sugar.
Add eggs to mixture, blending well after each addition. Stir in vanilla.
In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in walnuts.
Pour brownie batter into pans and bake for 40-45 minutes, until firm when touched.
Allow to cool.
Thaw ice cream for 5 minutes, just to soften.
Remove brownies from loaf tins. Wipe tins and line with plastic wrap. Slice each loaf horizontally in half and place bottom half back into each tin. Spoon ice cream onto brownie in tin and spread into corners. Top ice cream with other half of brownie. Wrap and freeze until ready to serve (brownie should not freeze completely due to high sugar content).
Heat cream over medium heat with sifted cocoa powder, vanilla and salt.
In a bowl, whisk together egg yolks and sugar. Gradually add hot cream to eggs, whisking constantly until all cream has been added. Return cream to heat and cook for
2 minutes, stirring until thickened. Strain and chill until ready to serve.
Puree all ingredients. Strain and chill.
Remove brownie from loaf pan, unwrap and slice thickly. Serve with Chilled Hot Chocolate Sauce and Fresh Raspberry Sauce.