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Rich chocolate brownie with vanilla bean ice-cream
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Indulgent nutty brownie with premium vanilla ice cream.
Ingredients:
  • 1 x 1L ctn vanilla ice-cream, softened slightly
  • 2 tsp vanilla bean paste
  • Melted butter, to grease
  • 200g unsalted butter, chopped
  • 200g dark chocolate, coarsely chopped
  • 385g (1 3/4 cups) demerara sugar
  • 75g (1/2 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 35g (1/3 cup) cocoa powder
  • 4 eggs, lightly whisked
  • 85g (3/4 cup) walnut halves, coarsely chopped
  • 50g dark chocolate, extra, coarsely chopped
  • 4.40 gm vanilla essence
Instructions:
  • Move the ice-cream to a large bowl, keeping the container aside. Mix in the vanilla bean paste using a large spoon. Return the mixture to the container and freeze for 2 hours or until firm.
  • Preheat your oven to 180°C. Grease a 24cm square cake pan with melted butter, then line the base and sides with non-stick baking paper.
  • Combine the butter, chocolate, and sugar in a medium saucepan over gentle heat. Stir with a metal spoon for 5 minutes until the chocolate is melted and the mixture is silky. Transfer to a bowl.
  • Sprinkle the flour and cocoa powder mixture over the chocolate blend. Toss in the egg, walnuts, extra chocolate, and vanilla extract, then gently mix together.
  • Transfer the mixture into the pan and bake for 50 minutes or until a skewer comes out clean. Let it cool in the pan, then cut into pieces and serve on individual plates with a scoop of ice cream on top.

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