In a microwave or double boiler, melt butter and chocolate, cool for 10 minutes.
In a mixing bowl, beat egg, brown sugar, vanilla essence and salt.
Stir in chocolate mixture. Gently fold in the flour.
Line an 8-inch square baking pan with foil and grease the foil.
Spread the batter evenly into the pan.
Bake in a pre-heated oven at 350 degrees F for 15 minutes or until a toothpick inserted near the centre comes out clean.
Cool completely on a wire rack.
Take a long sharp knife and slice the cake perpendicularly through the centre so you get two layers, spread the ice-cream on the bottom layer and cover with top layer.
Wrap in clear plastic and freeze.
Using a heart pattern cookie cutter, cut the brownie into heart shapes, dust with icing sugar, drizzle with chocolate sauce and serve immediately.
Combine water, cocoa and sugar in a saucepan, bring to boil over medium heat, stirring constantly.
Reduce heat, simmer for 2-3 minutes or until it thickens.
Remove from the heat, stir in butter until melted.
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