Chocolate World

Sunday, March 18, 2007

Ice cream brownie with fudge sauce

Ingredients (serves 6)

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 tbs cocoa powder, sifted
6 individually wrapped ice cream slices
Icing sugar, to dust

Chocolate fudge sauce
300ml carton cream
200g dark chocolate, chopped
1/3 cup (70g) brown sugar
20g butter

Method
Preheat oven to 170°C. Line two 16cm x 26cm (base) slab pans with non-stick baking paper.

Melt chocolate and butter in microwave on Medium/50% power.

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.

For the fudge sauce, melt all ingredients in a saucepan over low heat. Simmer for 5 minutes until thickens slightly.

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.

Notes & tips
Tip: Most brownies are best eaten the day after they are made.

SourceFresh Living - August 2004 , Page 48

Recipe by Alison Roberts

posted by All About Home @ 4:50 PM

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