• 2servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, H, D
MineralsZinc, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 150g dark chocolate, chopped

  2. 90g butter, chopped

  3. cup brown sugar

  4. 2 eggs, lightly beaten

  5. 2/3 cup plain flour, sifted

  6. 1/3 cup sour cream

  7. 1/3 cup raisins

  8. cup dark chocolate bits

  9. 2 scoops vanilla bean ice-cream, softened slightly

  10. cup frozen raspberries

  11. cocoa powder, to serve


  13. cup thickened cream

  14. 1 cinnamon stick

  15. 100g chocolate, finely chopped

  16. 1 tablespoon rum

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderately slow, 160°C. Lightly grease an 18cm square cake pan. Line base and sides with baking paper.

  2. In a saucepan, combine chocolate and butter. Melt over a low heat, stirring until smooth. Cool for 5 minutes.

  3. Stir in sugar and eggs, until combined. Fold through flour, sour cream, raisins and chocolate bits.

  4. Pour into pan, smoothing top. Bake for 40-45 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes, before transferring to a wire rack to cool completely. Cut into 4 x 6cm squares and set aside. Cut remaining brownie into small pieces and store in an airtight container.

  5. Meanwhile, in a bowl, combine ice-cream and berries. Freeze.

  6. CHOCOLATE SAUCE. Combine cream and cinnamon in a small saucepan. Bring to the boil on medium, and simmer for 3-4 minutes. Discard cinnamon stick. Stir through chocolate and rum until smooth.

  7. When ready to serve, sandwich ice-cream between brownie squares. Serve drizzled with chocolate sauce.

  8. More delicious recipes in this week's Woman's Day , on sale September 14, 2009.

  9. From the food pages Easy eggs Benedict Budget meal planner: Quiche florentine for $6.50 Reader recipe: Chickpea patties by Lisa Gormley, Spring Gully, VIC.


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