Ice Cream Brownie with Fudge Sauce
20 min·American
Ice Cream Brownie with Fudge Sauce
Ingredients
- 300g dark chocolate, chopped
- 250g unsalted butter, cubed
- 1 cup (200g) brown sugar
- 4 eggs, whisked
- 1 tsp vanilla essence
- 1 cup (100g) Californian walnuts, finely chopped
- 1 cup (150g) plain flour
- 2 tbsp cocoa powder, sifted
- 6 individually wrapped ice cream slices
- Icing sugar, to dust
- 300ml carton cream
- 200g dark chocolate, chopped
- 1/3 cup (70g) brown sugar
- 20g butter
Instructions
5 steps
- 1
Preheat oven to 170°C. Line two 16cm x 26cm (base) slab pans with non-stick baking paper.
0 - 2
Melt chocolate and butter in microwave on Medium/50% power.
0 - 3
When cool, add sugar, eggs and vanilla. Mix well. Mix in walnuts, flour and cocoa. Pour into the pans. Bake 15 minutes or until crumbs cling to an inserted skewer. Let cool completely.
15 min - 4
For the fudge sauce, melt all ingredients in a saucepan over low heat. Simmer for 5 minutes until thickens slightly.
5 min - 5
To serve, place 6 x 8cm rectangles of brownie on each plate. Top with an ice cream slice and another brownie slice. Dust with icing sugar. Spoon over hot sauce and serve immediately.
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Progress
0 / 5 steps
