BROWNIE ICE-CREAM STACKS WITH HOT FUDGE SAUCE

BROWNIE  ICE-CREAM  STACKS  WITH  HOT  FUDGE  SAUCE:

INGREDIENTS:

500ml  vanilla ice-cream
80g  butter
150g  dark eating chocolate, chopped coarsely
3/4  cup (165g) firmly packed brown sugar
2  eggs, beaten lightly
1/2  cup (75g) plain flour
1/4  cup (60g) sour cream
1/2  cup (55g) coarsely chopped walnuts
Hot fudge sauce
50g  dark eating chocolate, chopped coarsely
1/2  cup (125ml) cream
2  tablespoons brown sugar
1/2  teaspoon instant coffee granules

METHOD:

• Line base and sides of 8cm X 26cm bar cake pan with baking paper. Spoon ice-cream into medium bowl, stand 10 minutes to soften slightly. Press ice-cream into pan, cover with foil; freeze overnight.
• Preheat oven to moderate (180C/160C fan-forced). Line base and sides of another 8cm X 26cm bar cake pan with baking paper.
• Combine butter and chocolate in small saucepan; stir over low heat until mixture is smooth. Transfer chocolate mixture to medium bowl. Stir in sugar; cool.
• Stir egg then flour, sour cream and nuts into chocolate mixture. Spread mixture into pan. Bake, uncovered, about 40 minutes.
• Cool brownie in pan. Turn onto wire rack; remove lining paper. Trim narrow ends; cuts into 12 slices.
• Meanwhile, make hot fudge sauce.
• Turn ice-cream out of pan; cut into eight slices. Stack alternate slices of ice-cream and brownie, starting and finishing with brownie. Drizzle each stack with hot fudge sauce.

Hot fudge sauce  - Combine ingredients in small saucepan; stir over low heat until mixture is smooth. Bring to a boil, reduce heat; simmer, uncovered, 2 minutes.

Preparation time- 20 minutes (plus freezing time)

Cooking time -45 minutes

Serves -4