Warm chocolate brownies and cold honeycomb ice-cream are a match made in heaven.
The ingredient of Brownie And Honeycomb Ice Cream Sandwiches
- 1 x 1l ctn vanilla ice cream softened slightly
- 2 x 50g violet crumble chocolate bars coarsely chopped
- 60ml 1 4 cup caramel topping
- caramel topping extra to serve
- melted butter to grease
- 300g good quality dark chocolate coarsely chopped
- 125g butter chopped
- 140g 2 3 cup caster sugar
- 2 eggs lightly whisked
- 225g 1 1 2 cups plain flour
The Instruction of brownie and honeycomb ice cream sandwiches
- to make the brownie preheat oven to 180u00b0c brush an 8 x 25cm base measurement bar pan with melted butter to lightly grease line the base and 2 long sides with non stick baking paper allowing it to overhang
- stir the chocolate and butter in a saucepan over low heat for 5 minutes or until chocolate melts and mixture is smooth set aside for 5 minutes to cool
- add sugar and egg to the chocolate mixture and stir until just combined add the flour and stir until well combined pour into prepared pan and smooth the surface bake in oven for 45 50 minutes or until a skewer inserted into the centre comes out clean set aside to cool
- meanwhile place the ice cream in a large bowl add the violet crumble and caramel topping and gently fold until just combined place in a metal container and cover with foil place in the freezer for 4 hours or until set
- use a serrated knife to cut brownie crossways into twelve 1cm thick slices place half the brownie slices on serving plates top with 2 scoops of ice cream continue layering with remaining brownie and ice cream drizzle with extra caramel sauce if desired and serve immediately
Nutritions of Brownie And Honeycomb Ice Cream Sandwiches
calories: 967 233 caloriescalories: 46 grams fat
calories: 30 grams saturated fat
calories: 123 grams carbohydrates
calories: 87 grams sugar
calories: n a
calories: 13 grams protein
calories: 153 milligrams cholesterol
calories: 310 48 milligrams sodium
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calories: nutritioninformation