Brownie-ice Cream Stacks With Hot Fudge Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 500 ml vanilla ice cream, softened
• 80 g butter
• 150 g dark chocolate, chopped coarsley
• 3/4 cup firmly packed brown sugar (150g)
• 2 eggs, beaten lightly
• 1/2 cup plain flour (75g)
• 1/4 cup sour cream (60g)
• 1/2 cup coarsley chopped walnuts (50g)
• 50 g dark chocolate, chopped coarsley
• 1/2 cup cream
• 2 tablespoons brown sugar
• 1/2 teaspoon instant coffee powder
• 1 tablespoon tia maria or 1 tablespoon kahlua

Recipe

• 1 line bases and sides of 8cm x 26cm bar cake pan with baking paper.
• 2 press ice-cream into pan, cover with foil; freeze overnight.
• 3 preheat oven to moderate.
• 4 line base and sides of another 8cm x 26cm bar cake pan with baking paper.
• 5 combine butter and chocolate into small saucepan, stir over low heat until mixture is smooth.
• 6 transfer chocolate mixture to medium bowl.
• 7 stir in sugar, cool.
• 8 stir in eggs then flour, sour cream and nuts.
• 9 spread mixture into prepared pan; bake uncovered, in moderate oven about 40 minutes.
• 10 cool brownie in pan.
• 11 turn onto wire rack; remove paper.
• 12 trim narrow ends; cut brown in 12 slices.
• 13 turn ice-cream out of pan; cut into eight slices.
• 14 stack, starting and finishing with brownie, alternate slices of ice-cream and brownie.
• 15 drizzle each stack with hot fudge sauce.
• 16 hot fudge sauce: combine chocolate, cream, sugar and coffee in small saucepan.
• 17 stir over low heat until mixture is smooth; bring to boil.
• 18 reduce heat, simmer, uncovered 2 minutes.
• 19 remove from heat; stir in liqueur.