-BROWNIE BASE-
50 g Unsalted butter, plus extra
-for greas
75 g Caster sugar
40 g Dark muscovado sugar
50 g Plain chocolate
2 ts Golden syrup
1 Egg
1/2 ts Vanilla extract
25 g Plain flour
1/4 ts Baking powder
ICE CREAM
300 g White chocolate, broken into
-pieces
300 ml Double cream
400 g Bought vanilla custard
-TO DECORATE-
50 g Plain chocolate
Cocoa powder, for dusting
oven to gas 4. Lighlly grease 20cm/8in springform in. In small non-stick
pan gently heat butter, sugars, chocolate, syrup, stirring until chocolate
melted, mixture smooth. Remove from heat, leave to cool. In a bowl, beat
egg and vanilla, add to cooled mixture. Sift in flour and baking powder,
mix well. Pour into the tin, bake 15 minutes until outside of the brownie
is crisp and beginning to shrink away from sides but centre soft to the
touch. Leave to cool. Make ice cream – melt chocolate. Whip cream until it
just holds its shape, then whisk in the cold custard. Stir in chocolate
until mixture is thick, smooth, well blended. Pour onto cooled brownie,
tilt tin to level top. Melt plain chocolate, with a tsp drop 12 neat blobs
onto the ice cream 3 cm from edge. Open freeze 4 hours. Remove, dust with
powder.
Yields
1 Servings