HB Hazelbrook Farm Neapolitan sundaes with brownies

Make the brownies:

Preheat the oven to 180°C / 350°F / Gas mark 4.

Grease and line a 20cm square tin.

Heat the Stork and dark chocolate in a pan until melted. Stir the dark brown and granulated sugars through the mixture. Leave to cool for 5 minutes, then mix in the eggs. Once they have been thoroughly combined, stir in the almonds and flour. Pour into the tin, then bake for 30 minutes until just cooked through.

To assemble the sundaes, cut the brownies into small bite-size pieces and then place a handful at the bottom of sundae glasses. Place some small scoops of ice cream onto the brownies and top with some slices of fresh strawberry and serve.

Each serving contains:
Energy	Fat	Saturates	Sugars	Salt
1375kJ/ 330kcal	20.3g	8.5g	26.6g	0.3g
17%*	29%*	43%*	30%*	5%*
*% of Reference Intake of an average adult (8400kJ/2000kcal)