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 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.