HB Hazelbrook Farm Neapolitan sundaes with brownies
Prep:
20 mins
Cook:
10 mins
Fresh brownie and ice cream sundae that the kids and adults will love.
1 ltr HB Hazelbrook Farm Neapolitan ice cream
For the brownies
200g Stork
175g dark brown sugar
140g granulated sugar
4 eggs
50g ground almonds
50g plain flour
200g dark chocolate
250g strawberries, quartered
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.
Serves
16
Preparation Time
20 minutes
Cooking Time
10 minutes
Each serving contains:
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Energy
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Fat
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Saturates
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Sugars
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Salt
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1375kJ/ 330kcal
|
20.3g
|
8.5g
|
26.6g
|
0.3g
|
17%*
|
29%*
|
43%*
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30%*
|
5%*
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*% of Reference Intake of an average adult (8400kJ/2000kcal)
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