Brownie parfaits with chocolate mint sauce

Sure you could share one with someone else if you really wanted to

Since Monday is Labor Day in the good old U.S. of A, we thought we’d make a dessert that doesn’t require much effort and can serve a crowd. Sure it calls for brownies, but we suspect there may be some lurking in the back of your freezer. Or is that just us? Oh and we just know those of you with ice cream makers (lucky dogs) will want to whip those out. So maybe it’s as much work as you make it. But it sure beats going to work.

Brownie Parfaits

• Brownies (about one per person)
• ice cream (we like mint chocolate chip, two scoops please)
• 3/4 cup milk
• 1 tbsp butter
• 4.25 ounce bar of dark chocolate
• 10-12 mint leaves

In a two-quart pan over low heat warm milk and mint leaves until the mint is infused, about 10 minutes. Be careful not to boil the milk and not to let a skin form. Meanwhile in the top half of a double broiler over simmering water, melt chocolate and butter. Once melted and when the milk is all minty, pour the milk into the double broiler. Whisk until incorporated and the syrup has just thickened, about five minutes.

To assemble parfaits layer chunks of brownies and scoops of ice cream in parfait glasses. Drizzle with syrup. Repeat as needed.