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
- ⅓cupcocoa powder
- ½cupall purpose flour,sifted
- 2tbspchocolate
- 5tbspmilk
- 3tbspheavy cream
- ice cream,to taste
Instructions
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Preheat oven to 325 degrees F.
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In a bowl, add eggs and baker’s sugar and beat for 2 to 3 minutes.
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Add butter and beat until well combined.
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Add vanilla extract and cocoa powder and beat well. Fold in the flour.
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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.
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Let the brownie cool, then cut into slices.
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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: 676.04kcal
- Fat: 40.20g
- Saturated Fat: 24.13g
- Trans Fat: 1.10g
- Monounsaturated Fat: 11.20g
- Polyunsaturated Fat: 2.10g
- Carbohydrates: 76.32g
- Fiber: 4.55g
- Sugar: 54.26g
- Protein: 9.91g
- Cholesterol: 218.29mg
- Sodium: 71.29mg
- Calcium: 83.04mg
- Potassium: 296.83mg
- Iron: 3.16mg
- Vitamin A: 353.12µg
- Vitamin C: 0.09mg
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