Sometimes you just have to spoil yourself with a deliciously sweet and sinful treat. Especially when you have had the kind of week that I have had. So for just such an occasion, an old fashioned ice-cream sandwich is the perfect answer.
I'm only cooking for two tonight, so I have altered the recipe accordingly.
Preheat the oven to a moderately slow, 160 degrees. LIghtly grease an 18cm square cake pan, line the base and the sides with baking paper.
In a saucepan, combine the chocolate and butter and melt over a low heat, stirring until smooth. Allow to cool for 5 minutes.
Stir in the sugar and eggs until well combined. Fold through the flour, sour cream, raisins and chocolate bits.
Pour into the pan and smooth the top out. Bake for 40-45 minutes, until cooked when tested with a skewer. Cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, cut into 4 x 6cm squares and set aside. You can cut the remaining brownie into small pieces and store or freeze in an airtight container for later if you like.
Meanwhile, combine the ice-cream and berries in a bowl and place back into the freezer.
CHOCOLATE SAUCE Ingredients
1/2 a cup of thickened cream
1 cinnamon stick
100g of chocolate, finely chopped
1 tablespoon of Baileys (or you could use Tia Maria/Kahlua, which ever you prefer)
What to do
Combine the cream and cinnamon in a small saucepan and bring to the boil on a medium heat. Simmer for 3-4 minutes and then remove the cinnamon stick. Stir through the chocolate and Baileys until the mixture is smooth.
To serve your yummy dessert, sandwich the ice-cream between the brownie squares and drizzle with the chocolate sauce. Yum!
This recipe is compliments of the Australian Woman's Weekly (altered slightly).