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HB Hazelbrook Farm Neapolitan sundaes with brownies

Prep: 20 mins
Cook: 10 mins
HB Hazelbrook Farm Neapolitan sundaes with brownies
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.


Preparation Time
20 minutes

Cooking Time
10 minutes

Each serving contains:
1375kJ/ 330kcal
*% of Reference Intake of an average adult (8400kJ/2000kcal)

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