Maggie Beer

Dark Chocolate Brownie Ice Cream Sandwiches with Chocolate & Salted Caramel Ice Cream

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Step 1: Preheat a fan forced oven to 140C.

Step 2: Place the dark chocolate and unsalted butter into a large saucepan over a very low heat, stir until melted and glossy.

Step 3: In the bowl of an electric mixer, whisk together the eggs and caster sugar. Scrape the bottom of the bowl, then continue to whisk until the mixture is pale and creamy.

Step 4: Fold in the flour, then with the beater running, carefully pour in the chocolate and butter mixture and continue to mix until smooth and well combined.

Step 5: Pour the mixture into a 40cm x 30cm baking tray lined with baking paper and place into the preheated oven to bake for approximately 50 minutes.

Tip: The brownie should still be quite soft and moist when removed from the oven.

Step 6: Place the brownie onto a wire rack and allow to cool to room temperature, then place into the fridge to firm up - this will make the brownie easier to cut.

Step 7: Cut out 7cm diameter discs from the brownie and then cut each one in half cross ways to make two thinner discs.

Step 8: Remove the ice cream from the freezer and allow to soften slightly.

Step 9: Scoop out 2 - 3 spoonfuls of ice cream and place onto one brownie disc, then place another disc on top. Smooth out the edges and place back into the freezer on a tray. Repeat this process with the remaining discs and keep in the freezer until ready to serve.

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