Recipe

Brownie ice-cream stacks with hot fudge sauce

Delight both the kids and adults with this decadent dessert. The hot fudge sauce is so easy, delicious and versatile you'll never be tempted to buy the supermarket version again.

  • 45 mins cooking
  • Serves 4
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Ingredients

Brownie ice-cream stacks with hot fudge sauce
  • 500 millilitre vanilla ice-cream
  • 80 gram butter
  • 150 gram dark eating chocolate, chopped coarsely
  • 3/4 cup (165g) firmly packed brown sugar
  • 2 eggs, beaten lightly
  • 1/2 cup (75g) plain flour
  • 1/4 cup (60g) sour cream
  • 1/2 cup (55g) coarsely chopped walnuts
Hot fudge sauce
  • 50 gram dark eating chocolate, chopped coarsely
  • 1/2 cup (125ml) cream
  • 2 tablespoon brown sugar
  • 1/2 teaspoon instant coffee granules

Method

Brownie ice-cream stacks with hot fudge sauce
  • 1
    Line base and sides of 8cm x 26cm bar cake pan with baking paper. Spoon ice-cream into medium bowl, stand 10 minutes to soften slightly. Press ice-cream into pan, cover with foil; freeze overnight.
  • 2
    Preheat oven to 180°C (160°C fan-forced). Line base and sides of another 8cm x 26cm bar cake pan with baking paper.
  • 3
    Stir butter and chocolate in small saucepan over low heat until mixture is smooth. Transfer mixture to medium bowl. Stir in sugar; cool.
  • 4
    Stir egg then flour, sour cream and nuts into chocolate mixture. Spread mixture into pan.
  • 5
    Bake brownie, uncovered, about 40 minutes. Cool in pan. Turn onto wire rack; remove lining paper. Trim narrow ends; cut into 12 slices.
  • 6
    Meanwhile, make hot fudge sauce. Stir ingredients in small saucepan over low heat until mixture is smooth; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes.
  • 7
    Turn ice-cream out of pan; cut into eight slices. Stack alternate slices of ice-cream and brownie, starting and finishing with brownie. Drizzle each stack with hot fudge sauce.

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