- Steph Parker
Preheat the oven to 180°C (160°C fan bake). Butter and flour a 20cm x 30cm baking dish.
Sift the flour, cocoa, baking powder and salt.
Melt the chocolate and butter in a double boiler, then mix in the sugar and eggs (one at a time). Add the flour mixture and mix gently until smooth.
Pour the batter into the baking dish and bake for about
25 minutes. (Test with a toothpick: it is ready when there
are a few crumbs clinging to the toothpick.) Do not overcook. Cool on a wire rack.
Slice half into nice squares or cute shapes with a cookie cutter. Reserve the other half for the ice-cream. (It can be left for a few days to go slightly stale before making the ice-cream.)
Note: If you are using a stand mixer, it is important to mix the ingredients in the correct order to save you from having to wash out the bowl.
Put the egg whites into the mixer bowl and add 1/4 cup (65g) of castor sugar. Beat until the eggs whites form stiff peaks. Place the egg whites in a fresh large bowl and set aside.
Beat the yolks, in the unwashed bowl, with the other 1/4 cup (65g) of castor sugar until light and creamy. Pour the yolks onto the egg whites.
Without washing the mixer bowl, add the cream and beat until stiff. Add the Baileys or your favourite liqueur if using.
Add a large spoon of the egg mixture to the cream, and fold in until fully combined. Working gently so as not to knock the air out of the eggs and cream, add the remaining egg to the cream and fold through. Finally, crumble the brownie offcuts into the mixture, and mix just enough to combine.
Spoon the ice-cream mixture into a 2 litre container, seal and freeze for at least 4 hours before serving.
Heat single serves of brownie on individual plates in the microwave for 30 seconds, immediately top with a scoop of the ice-cream and serve.
"I made the brownie for a party, and cut it into circles with a cutter, then adapted the ice-cream recipe to use up all the leftover brownie. Turns out it was the best ice-cream I have ever made."