MELT­ING MO­MENT

THIS BROWNIE RECIPE DOES DOU­BLE DUTY – AS A TRA­DI­TIONAL DESSERT AND AS A CHRIST­MAS STUN­NER ICE CREAM BROWN­IES

The Chronicle - - Weekend - WEEK­END COOK WORDS: MAG­GIE COOPER

Here’s a sim­ple idea that can eas­ily be turned into a make-ahead Christ­mas dessert.

My go-to brownie recipe is a de­li­cious sweet treat on its own, but try us­ing it as the “bread” in an ice cream sand­wich and we’re talk­ing a whole dif­fer­ent ball­game.

My favourite fill­ing for this sand­wich is bought rasp­berry rip­ple ice cream, with a few fresh rasp­ber­ries tossed on each serv­ing plate for a touch of fruity lux­ury, but you could use any flavour ice cream, ge­lato or sor­bet.

As for Christ­mas ideas – up to a week be­fore, soften (but not too much) half a litre of good choco­late ice cream and stir through some dried fruit that you have soaked overnight in liqueur or fruit juice.

Re­freeze un­til firm and re­quired for recipe.

IN­GRE­DI­ENTS

300g un­salted but­ter

2 cups caster sugar

4 large free-range eggs

1 tsp vanilla essence

1 1⁄2 cups plain flour

1 cup good qual­ity co­coa

200g dark choco­late, cut into rough chunks 500ml good qual­ity ice cream, ge­lato or sor­bet of your choice

Fresh fruit of your choice

METHOD

Pre­heat oven to 180C. Grease a 30cm x 20cm lam­ing­ton tin or line with bak­ing pa­per.

Cream but­ter and sugar in a large bowl un­til pale and fluffy. Break an egg into a cup and add slowly to but­ter/sugar, beat­ing con­stantly. Re­peat with other eggs. Add vanilla essence. Sift the flour and co­coa to­gether and fold in. Pour bat­ter into pre­pared tin, bake for 25–30 min­utes on mid­dle shelf. Do not over­cook. Cool in tin then cut into rounds with a glass or a scone cut­ter.

Sand­wich to­gether with ice cream and serve im­me­di­ately with fresh fruit.

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