How To Make Hot And Cold Sizzling Brownie
This unique take on a classic brownie recipe makes use of the contrasts between the cold ice cream and the hot and moist brownie.
Serves:
Ingredients
- 2large eggs
- ¾cupbaker’s sugar
- 7tbspbutter,room temperature
- 1tspvanilla extract
- ā cupcocoa powder
- ½cupall purpose flour,sifted
- 2tbspchocolate
- 5tbspmilk
- 3tbspheavy cream
- ice cream,to taste
Instructions
-
Preheat oven to 325 degrees F.
-
In a bowl, add eggs and bakerās sugar and beat for 2 to 3 minutes.
-
Add butter and beat until well combined.
-
Add vanilla extract and cocoa powder and beat well. Fold in the flour.
-
Evenly spread the prepared batter in a 8×8-inch baking pan and bake for 20 to 25 minutes. When a toothpick comes out of the brownie cleanly, it is ready.
-
Let the brownie cool, then cut into slices.
-
For the chocolate syrup, whisk chocolate, milk and cream in a saucepan until smooth. Cook until combined.
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Heat a pan for 3 to 4 minutes until sizzling. Place brownie, a scoop of ice cream, and the chocolate syrup onto the pan and serve.
Nutrition
- Calories:Ā 676.04kcal
- Fat:Ā 40.20g
- Saturated Fat:Ā 24.13g
- Trans Fat:Ā 1.10g
- Monounsaturated Fat:Ā 11.20g
- Polyunsaturated Fat:Ā 2.10g
- Carbohydrates:Ā 76.32g
- Fiber:Ā 4.55g
- Sugar:Ā 54.26g
- Protein:Ā 9.91g
- Cholesterol:Ā 218.29mg
- Sodium:Ā 71.29mg
- Calcium:Ā 83.04mg
- Potassium:Ā 296.83mg
- Iron:Ā 3.16mg
- Vitamin A: 353.12µg
- Vitamin C:Ā 0.09mg
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