The Foodie Guide
Chef Profile
Chocolate Fudge Brownie with Vanilla Ice Cream
Ingredients:
- 300g Caster Sugar
- 4 eggs
- 8 oz Unsalted Butter
- 8 oz Dark Chocolate
- 3 oz Cocoa Powder
- 3 oz Plain Flour
- 4 oz White Chocolate Pistols
- To serve:
- Vanilla Ice Cream
- Raspberry Coulis
Method:
- Melt the butter with the dark chocolate.
- Add the eggs and sugar to the melted butter/chocolate mix, then add the flour and cocoa and blitz well in a food processor.
- Spread the mixture in a lined square baking dish (using greaseproof paper), sprinkle the white chocolate pistols, then add the other half of the mixture. Bake at 180ºC for 8 to 10 minutes. When cooked it should be firm but still soft.
- To serve, spread one tablespoon of raspberry coulis on a plate, place a single portion size of the brownie on top and top with a scoop of ice cream.
