Description
A delightful blend of fudgy brownies and creamy ice cream, perfect for any celebration.
Ingredients
Scale
- 125g salted butter
- 125g dark chocolate (45-60% cocoa)
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup caster sugar (175g)
- ¼ cup brown sugar (45g)
- 1 tbsp cocoa powder, sifted
- 100g plain flour, sifted
- 1 liter vanilla ice cream (or other quality ice cream)
- Toppings of your choice (e.g., whipped cream, fruit, chocolate sauce, nuts)
Instructions
- Preheat the oven to 180°C (355°F). Grease a 20cm (8-inch) springform pan and line with baking paper.
- Melt the butter and chocolate in a saucepan over low heat until smooth, then cool for 10 minutes.
- In a large bowl, beat the eggs with caster and brown sugars until thick and creamy.
- Stir in the cooled chocolate mixture and vanilla extract until combined.
- Fold in the sifted flour and cocoa powder without overmixing.
- Pour the batter into the prepared tin and bake for 30-40 minutes until slightly tacky in the center.
- Cool completely in the tin, then level the brownie edges.
- Soften the ice cream for 15-20 minutes, then spread it evenly over the cooled brownie.
- Freeze the cake for at least 4-5 hours or overnight to set.
Notes
For enhanced flavor, consider adding a chocolate swirl to the ice cream or using different ice cream flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg