CHOCOLATE BROWNIES WITH ICE CREAM

SERVES 6 PREPARATION: 15 MIN COOKING: 20-30 MIN BROWNIES

250ml (1c) unsalted butter, melted

560ml (2¼c) sugar

310ml (1¼c) cocoa powder 5ml (1t) salt (if you use salted butter, reduce the salt in the recipe to

2,5ml (½t))

5ml (1t) baking powder 15ml (1T) vanilla extract 5 large eggs

125ml (½c) water

310 (1¼c) all-purpose flour

250ml (1c) chocolate chips (optional)

GLAZE

30ml (2T) butter

60g chocolate (unsweetened) 250ml (1c) icing sugar

30ml (2T) boiling water ice cream to serve

Preheat the oven to 180°C. Lightly grease a 22 x 33cm baking sheet with nonstick spray.

1 Brownies Combine the melted butter and sugar, stirring until smooth. 2 Stir in the cocoa, salt, baking powder and vanilla extract.

3 Beat in the eggs one at a time. Then add the water, stirring until smooth.

4 Add the flour and chocolate chips (if using), stirring until thoroughly combined.

5 Spoon the batter into the prepared tin and bake for

20-30 minutes or until a skewer inserted into the middle of the cake comes out clean. The brownies should feel set both at the edges and in the middle. Remove from the oven and cool on a rack.

6 Glaze Combine the butter and chocolate in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between heating intervals, until the chocolate and butter are melted and smooth.

7 Sift the icing sugar into a small bowl. Add the sifted sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired.

8 Pour the glaze over the cooled chocolate brownie sheet then cut into rectangles and serve with the ice cream.