BLD's brownie sundae

CELEBRATE SUNDAE: BLD's brownie sundae. (Kirk McKoy / Los Angeles Times)

1/2 cup corn syrup

2 tablespoons vanilla

2 tablespoons whiskey, such as Jack Daniel's

Fudge brownies

Coffee ice cream

1. Combine the butter and chocolate in a medium bowl set over a pot of simmering water. Gently melt, stirring frequently, until combined. Remove from heat.

2. While the butter and chocolate melt, combine the cream, sugar and corn syrup in a small saucepan. Bring to a boil over high heat, stirring to combine. Remove from heat and stir the cream mixture into the melted chocolate.

3. Place the melted-chocolate bowl back over the pot of simmering water and cook, stirring constantly, until the mixture becomes thick and shiny, 3 to 5 minutes. Remove from heat. Stir in the vanilla and whiskey. Use immediately or chill. This makes 2 1/2 cups sauce.

4. To serve, warm the brownies in a 325-degree oven until soft and warm. Place each brownie in the center of a dessert bowl and top with a scoop of coffee ice cream. Drizzle the hot fudge over the ice cream and into the bottom of bowl.

Each serving: 1,198 calories; 12 grams protein; 142 grams carbohydrates; 4 grams fiber; 71 grams fat; 41 grams saturated fat; 430 mg. cholesterol; 187 mg. sodium.

Send S.O.S. requests to noelle.carter@latimes.com or Culinary SOS, Food, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name and phone number and the restaurant's phone number.