Chocolate brownie ice cream sandwiches
A recipe from the Good Food collection.
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- 125 g (4½ oz) unsalted butter
- 250 g (9 oz/1⅔ cups) chopped good-quality dark chocolate
- 150 g (5½ oz/⅔ cup) caster (superfine) sugar
- 3 eggs, lightly beaten
- 2 teaspoons natural vanilla extract
- 100 g (3½ oz/⅔ cup) plain (all-purpose) flour
- 30 g (1 oz/¼ cup) unsweetened cocoa powder
- 65 g (2¼ oz/½ cup) sultanas (golden raisins)
- 5 individually wrapped ice cream slices
- 2 tablespoons icing (confectioners') sugar, sifted
1. Preheat the oven to 170°C (325°F/Gas 3). Line a 20 × 30 cm (8 × 12 inch) rectangular tin with baking paper.
2. Melt the butter in a small saucepan over low heat, then add the chocolate and stir until the chocolate has melted. Remove from the heat, add the sugar and stir well. Leave to cool slightly.
3. Add the eggs one at a time to the chocolate mixture, mixing well after each addition. Stir in the vanilla.
4. Sift the flour and cocoa into a bowl, then add the chocolate mixture and sultanas and stir to combine. Pour the mixture into the baking tin, smoothing the top even. Bake for 20–25 minutes, or until a cake tester inserted into the centre comes out clean. Leave the brownies in the tin to cool completely.
5. To serve, cut the brownies into 6 × 9 cm (2½ × 3½ inch) portions, or into pieces the same size as the ice cream slices, trimming the edges even. Place one brownie on each plate, top with an ice cream slice, then top with another brownie. Dust with the icing sugar and serve.