Brownie ice-cream sandwiches

Serving size: Serves 2
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Chocolate

Brownie ice-cream sandwiches

INGREDIENTS

150g dark chocolate, chopped
90g butter, chopped
¾ cup brown sugar
2 eggs, lightly beaten
2/3 cup plain flour, sifted
1/3 cup sour cream
1/3 cup raisins
¼ cup dark chocolate bits
2 scoops vanilla bean ice-cream, softened slightly
½ cup frozen raspberries
cocoa powder, to serve

CHOCOLATE SAUCE
½ cup thickened cream
1 cinnamon stick
100g chocolate, finely chopped
1 tablespoon rum

METHOD

1. Heat oil in a medium frying pan on high. Cook prosciutto for 1-2 minutes, each side, until crispy. Drain on paper towel.
   
2. Melt butter in same pan on high. Add spinach, toss for 10 seconds until wilted. Set aside.
   
3. HOLLANDAISE. Meanwhile, using a hand blender or small food processor, blend yolk and juice until combined. Gradually add butter, blending until thickened and smooth. Season to taste. Set aside.
4. Top each muffin base with spinach, prosciutto and poached egg. Drizzle with hollandaise, serve with remaining muffin half and ruby juice.

TOP TIP

• Preheat oven to moderately slow, 160°C. Lightly grease an 18cm square cake pan. Line base and sides with baking paper.
  
• In a saucepan, combine chocolate and butter. Melt over a low heat, stirring until smooth. Cool for 5 minutes.
  
• Stir in sugar and eggs, until combined. Fold through flour, sour cream, raisins and chocolate bits.
  
• Pour into pan, smoothing top. Bake for 40-45 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes, before transferring to a wire rack to cool completely. Cut into 4 x 6cm squares and set aside. Cut remaining brownie into small pieces and store in an airtight container.
• Meanwhile, in a bowl, combine ice-cream and berries. Freeze.
  
• CHOCOLATE SAUCE. Combine cream and cinnamon in a small saucepan. Bring to the boil on medium, and simmer for 3-4 minutes. Discard cinnamon stick. Stir through chocolate and rum until smooth.
  
• When ready to serve, sandwich ice-cream between brownie squares. Serve drizzled with chocolate sauce.