Web exclusive recipe - Brownie Biscuit Ice Cream Sandwiches |
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A generous spoonful of caramel ice cream wedged between two rich, fudgy biscuits makes the ultimate eat-in-your-fingers dessert.
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- 80g butter
- 200g dark chocolate
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1¼ cups flour
- 2 tablespoons cocoa
- ½ teaspoon baking powder
- Pinch of salt
- Caramel ice cream (or similar flavour) to serve
- Icing sugar for dusting (optional)
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Preheat oven to 160°C. Melt butter and chocolate over a double boiler or on medium power in a microwave for 1-2 minutes, stirring until smooth and glossy. Whisk in sugar and eggs one at a time. Stir in vanilla essence. Sift over combined flour, cocoa, baking powder and salt. Stir until evenly mixed. Chill 20 minutes.
Roll large walnut-size balls of mixture and place on a lined baking tray, flatten slightly and bake 18-20 minutes until firm on the outside but still soft in the centre. Cool 5 minutes then transfer to a wire rack to cool completely. Biscuits can be stored in an airtight container for 2-3 days or frozen.
To serve, sandwich biscuits with ice cream and dust with cocoa. Makes 24-28 biscuits (12-14 sandwiches)
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