Guilty pleasure desserts aren't the worst to indulge in once in a while! Let me break it down to you...This dessert is a WINNER! The luscious layers of ice cream, dreamy chocolate sauce, and fudgy brownies complement each other effortlessly and undeniably place make this dessert earn a well deserved spot among my top most stellar desserts. It is a MUST HAVE !!
The best part of this dessert is how the imperfect layers make the dessert perfect! Don’t worry if the ice cream starts melting while you are still assembling the dessert, it is all going to look dazzling and picture perfect in the end.
Servings 5
Time : 1 hour
INGREDIENTS
- 1 litre cherry or strawberry icecream
- Chocolate sauce (see the recipe below for my homemade chocolate sauce)
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- 2 tsp Mint flavouring
- ¼ cups chocolate
- ⅛ cup white chocolate
For the chocolate brownies
- ¾ cup sugar
- ⅜ cup cocoa powder
- 1 egg
- ⅞ cup self raising flour
- ¼ cup canola oil
- ½ cup warm water
- ½ cup milk
- 3 tsp vanilla extract
INSTRUCTIONS
- Preheat the oven to 175 degrees Celsius
- Line a small square baking pan with parchment paper and spray it with non-stick spray.
- In a large bowl whisk all the wet ingredients for the brownies.
- In a seperate bowl add the dry ingredients for the brownies and combine.
- Gradually add the wet ingredients to the dry bowl and whisk for about 2 minutes, ensuring that there are not many lumps.
- Bake the brownies for 25-30 minutes (until a wooden skewer comes out clean when inserted).
- Let the brownies cool for about 10 minutes, before cutting them into small squares.
- To make the chocolate ornaments, first line baking sheet with parchment paper and spray some non-stick spray on it.
- Then, melt white chocolate for about 2 minutes in th microwave.
- After that, place the white chocolate in a piping bag and pipe out 5 random patterns onto the baking sheet. (Make sure there is some space between each white chocolate decoration).
- Then melt the brown chocolate in the microwave for about 2 minutes.
- After that,pour the brown chocolate onto each white chocolate decoration and place the baking tray in a freezer for 4 minutes.
- After 4 minutes, the ornaments should easily peel off the baking paper.
- Add two tsp of mint to some of the chocolate sauce you’d have prepared.
- To assemble the ice cream sundaes, first add a few tablespoons of chocolate sauce to the bottom of each dessert glass.
- After that, add about 3 scoops of ice cream, a 2 or 3 brownie cubes and a generous drizzle of the mint chocolate sauce. Repeat the layers till you get to the top of the dessert glasses. (Alternate the mint chocolate sauce and the plain chocolate sauce )
- Garnish each dessert glass with the chocolate ornament, a drizzle of chocolate sauce and a sprig of fresh mint
