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Chocolate brownie, caramel crunch and peanut butter ice cream
- Dan Doherty
Published: October 15, 2015 at 8:51 AM
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Serves 6
A little effort
Total time: 1 hr and 30 mins
+ cooling and freezing
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This decadent desert looks impressive but is easy to make, so it's perfect for entertaining
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Try this elegant chocolate brownie dessert with peanut butter ice cream, then check out our classic chocolate brownies, Oreo brownies and more brownie recipes.
Ingredients
Nutrition
-
185g unsalted butter
-
185g dark chocolate
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3 eggs
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275g golden caster sugar
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85g plain flour
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40g cocoa powder
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50g white chocolate or chunks
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50g milk chocolate chunks
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warmed caramel sauce
to serve (try Carnation caramel)
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4 tbsp golden syrup
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200g sugar
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2 1/2 tsp bicarbonate of soda
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200ml whole milk
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300ml double cream
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1 vanilla pod
split
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6 yolks eggs
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100g golden caster sugar
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80g peanut butter
Nutrition: per serving
- kcal1396
- fat46.1g
- carbs145.4g
- fibre2.8g
- protein16.7g
- salt1.8g
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Method
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step 1
To make the ice cream, heat the milk, cream and vanilla to just below boiling point. Whisk the egg yolks and sugar together in a mixing bowl. Whisk the hot milk mixture into the eggs and whisk together.
Put the mixture back on the heat and cook until thickened, stirring constantly to avoid scrambling the eggs. When thickened, take off the heat and stir in the peanut butter. Cool and churn in an ice-cream machine. Freeze. -
step 2
Heat the oven to 180C/fan 160C/gas 4. Melt the butter and chocolate together in a heatproof bowl over – but not touching – simmering water. Using an electric whisk, mix the eggs and sugar until light and pale.
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step 3
Whisk the chocolate and butter into the egg mixture, then slowly fold in the flour and cocoa. Add the white and milk chocolate chunks and mix well. Pour the mix into a 20 x 20cm lined brownie tin. Bake for 25 minutes.
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step 4
To make the honeycomb, line a baking tray with baking paper. Put the golden syrup, sugar and 2 tbsp water in a deep pan. Heat gently until the sugar dissolves then boil until a golden caramel. Add the bicarbonate of soda, but be careful as the caramel will rise dramatically. As soon as it rises, pour onto the baking tray. Cool then break into bits.
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step 5
To serve, warm the brownie and break into pieces. Serve pieces of brownie and honeycomb with a scoop of ice cream and decorate with caramel sauce.
Authors
Dan Doherty
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