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Brownie sundaes recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in a rich and creamy vegan dessert with Ben & Jerry's Non-Dairy ice cream.
Ingredients:
  • 20.00 ml flaxseed meal
  • 75g plain flour
  • 110g brown sugar
  • 25g cocoa powder
  • 2.00 gm baking powder
  • 60g spread
  • 4.40 gm vanilla extract
  • 75g caster sugar
  • 100’s & 1000’s, to decorate
  • 1 tub Ben & Jerry’s Non-Dairy Chocolate Chip Cookie Dough, softened slightly
Instructions:
  • Preheat oven to 170°C. Grease 6 holes in a 1/3-cup (80ml) muffin pan and line each base with baking paper. Combine flaxseed meal and ½ cup (125ml) water in a bowl, then let it soak for 10 mins.
  • In a large bowl, mix together the flour, brown sugar, cocoa powder, and baking powder. Create a well in the center and add the flaxseed mixture, butter, and vanilla. Gently fold the ingredients together until just combined. Distribute the batter evenly among the prepared molds. Bake for 20 minutes or until a skewer inserted into the centers comes out clean.
  • While the brownies are still warm, gently press a small glass to create a 1cm indent in the center of each one. Allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  • Line a large baking tray with baking paper. In a small saucepan over low heat, combine caster sugar and 1½ tablespoons of water. Stir until sugar dissolves, then increase heat to medium and bring to a boil. Let it boil untouched for 5-7 minutes until golden. Remove from heat and wait for bubbles to subside. Pour the toffee onto the lined tray, sprinkle with 100’s & 1000’s, and let it set for 20 minutes before breaking it into pieces.
  • Garnish each brownie generously with a scoop of decadent Ben & Jerry’s Non-Dairy Chocolate Chip Cookie Dough ice cream, sprinkle with toffee pieces, and enjoy promptly.

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