CDWM SA - Ep.9 - SJ's - Dessert

SJ’s Nut & Chocolate Chip Brownies with Vanilla Ice Cream


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

Preparation method


  • 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.