Brownie-Ice Cream Stacks with Hot Fudge Sauce
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 500 ml vanilla ice cream, softened
- 80 g butter
- 150 g dark chocolate, chopped coarsley
- 177.44 ml firmly packed brown sugar (150g)
- 2 eggs, beaten lightly
- 118.29 ml plain flour (75g)
- 59.14 ml sour cream (60g)
- 118.29 ml coarsley chopped walnuts (50g)
-
Hot fudge sauce
- 50 g dark chocolate, chopped coarsley
- 118.29 ml cream
- 29.58 ml brown sugar
- 2.46 ml instant coffee powder
- 14.79 ml Tia Maria or 14.79 ml Kahlua
directions
- Line bases and sides of 8cm x 26cm bar cake pan with baking paper.
- Press ice-cream into pan, cover with foil; freeze overnight.
- Preheat oven to moderate.
- Line base and sides of another 8cm x 26cm bar cake pan with baking paper.
- Combine butter and chocolate into small saucepan, stir over low heat until mixture is smooth.
- Transfer chocolate mixture to medium bowl.
- Stir in sugar, cool.
- Stir in eggs then flour, sour cream and nuts.
- Spread mixture into prepared pan; bake uncovered, in moderate oven about 40 minutes.
- Cool brownie in pan.
- Turn onto wire rack; remove paper.
- Trim narrow ends; cut brown in 12 slices.
- Turn ice-cream out of pan; cut into eight slices.
- Stack, starting and finishing with brownie, alternate slices of ice-cream and brownie.
- Drizzle each stack with hot fudge sauce.
- Hot Fudge Sauce: Combine chocolate, cream, sugar and coffee in small saucepan.
- Stir over low heat until mixture is smooth; bring to boil.
- Reduce heat, simmer, uncovered 2 minutes.
- Remove from heat; stir in liqueur.
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RECIPE SUBMITTED BY
Terese
Australia