Saturday, February 2, 2013


Recipe for brownie
You can find the original recipe here

  1. All purpose flour- 1 /2 cup
  2. Cocoa powder-1/2 cup
  3. Brown sugar- 1 1/2 cup
  4. Baking powder- 3/4 tsp
  5. Baking soda-1 1/2 tsp
  6. Salt-1/2 tsp
  7. Brewed coffee-3/4 cup
  8. Milk-3/4 cup
  9. Vanilla extract-1 tsp
  10. Vegetable oil- 1/3 cup
  11. Finely chopped walnuts-2 tbsp ( optional)
  12. Eggless caramel Ice cream -  3/4 to 1 ltr
  • Preheat oven to 180 deg C and  line a  baking pan with parchment paper.
  • In a large mixing bowl whisk together all purpose flour,cocoa powder, brown sugar,baking powder,baking soda and salt.
  • In another mixing bowl whisk together coffee,milk,vanilla extract and vegetable oil.Slowly add this into the dry ingredients and mix until combined.
  • Add finely chopped walnuts ,if desired.
  • Pour the prepared batter into the pan and bake for 20 to 25 minutes or until a skewer inserted into the center of the brownie comes out clean.
  • Let it cool completely.
  • Place the brownie on to a work surface and cut out hearts using a heart shaped cookie cutter.Keep aside.
  • Place ice cream in a large bowl.Let stand at room temperature ,mashing well with a spoon in between until it is soft enough to stir.
  • Line a baking tray with foil or plastic wrap and let it extend over the edges of the pan.Now spread the softened ice cream on the prepared pan .Level it using a spatula.
  • Now arrange the brownie hearts over the ice cream layer and press it gently so that the top of the brownie is almost in level with the ice cream layer.
  • Cover this with a cling film and freeze until firm.
  • Cut into squares using a sharp knife and serve.

  • Allow the brownie to cool completely before cutting out hearts from it ,to avoid  cracks on  top of the brownie hearts.
  • I halved the recipe for thinner brownies.
  • These brownie have more of a cake like texture.

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