This couldn’t be easier. Take your favorite brownie recipe and bake it thin. You can find mine here. Usually I bake the brownies for 40 minutes in an 8 square pan. This time, I baked them in a jelly roll pan for only 11 minutes.
I pre-scooped and pre-froze small scoops of vanilla ice cream.
I made a chocolate sauce in about 25 seconds by boiling 1 cup of cream, taking it off the heat and throwing in 1½ cups of chocolate chips and stirring like crazy. When it was nice and smooth, I added 1 teaspoon of vanilla. Brandy would have been good, too.
I cut the brownies into circles and placed the frozen scoops of ice cream just so and spooned over some chocolate sauce. Garnish with a strawberry and voila, an (almost) instant dessert.
This is the beginning of a wonderful potato salad. Go here for the complete recipe.