Serves: 6 people
Preparation time: Brownies 60 min, Ice cream 60 min + chilling overnight (min 8 hrs) + churning + freezing
- 150 g dark chocolate
- 120 ml sunflower oil
- 215 g light brown sugar
- 2 large eggs
- 1 tsp vanilla essence
- 4 tbsp cocoa powder
- 3/4 cup walnuts/pecan nuts, chopped
- 4 tbsp milk chocolate chips
Vanilla ice cream
- 284 ml double cream
- 300 ml full fat milk
- 115 g castor sugar
- 5 ml vanilla essence
- 3 large eggs, separated
- Preheat oven to 180C. Lightly grease 19 cm square cake tin.
- Melt chocolate in bowl over boiling water.
- Beat oil, sugar, eggs and vanilla essence in large bowl.
- Stir in melted chocolate, then beat until evenly mixed.
- Sift flour and cocoa powder into mixture. Fold in thoroughly.
- Stir in nuts and chocolate chips.
- Pour mixture into cake tin and spread to edges.
- Bake for 30-35 min, until top is firm and crusty. Remove from oven and allow to cool in tin.
- Cut into squares and store in airtight container until serving.
- Note: Can be frozen in airtight container for up to 3 months.
Vanilla ice cream
- Place milk and cream into saucepan, add 1/2 sugar and vanilla essence.
- Heat until just before boiling, stirring occasionally. It’s ready as soon as small bubbles form at edge of pan.
- Remove from heat. Allow to rest for 30 min.
- In separate bowl, place egg yolks and remaining sugar. Beat for ± 2 min with hand beater, until mixture thickens.
- Add ± 125 ml cream mixture (that was set aside to rest) and beat.
- Reheat remaining cream mixture, until just before boiling. Remove from heat and stir in egg mixture.
- Return pan to stove, stir constantly on low heat, for ± 10 min, until mixture coats back of spoon.
- Do not allow to boil. As soon as bubbles rise to surface, take pan off heat!
- Pour mixture into heatproof bowl, place in larger bowl filled with iced water. Cool for ± 20 min.
- Chill in fridge for 8 hrs (preferably overnight).
- Pour cold custard into ice cream machine and churn for 10-30 min (depending on machine).
- Transfer into plastic container. Freeze for 3 hrs.
- Remove from freezer 15 min before serving.