Brownie with cocoa cookies, banana and vanilla ice cream

Ingredients

Directions

1. 1

   Melt the butter and let it cool down a little. Roughly chop the chocolate and biscuits. Mix flour, sugar, cocoa, baking powder and vanillin sugar in a bowl. Place the eggs in a mixing bowl and whisk until creamy. Allow butter to run in and stir in.

2. 2

   Mix in the flour mixture well with a mixing spoon. Stir in the crème fraiche. Peel the bananas and cut them into small pieces. Fold in chocolate, biscuits, almonds and banana pieces. Pour the dough into a greased, floured fat pan of the oven (approx. 35 x 40 cm). Brush smooth. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let it cool down in the fat pan on a cake rack. In the meantime, roughly chop the sweets and put them into a small pot with the cream. Simmer the sauce at low heat for about 5 minutes until the sweets have melted.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let it cool down in the fat pan on a cake rack. In the meantime, roughly chop the sweets and put them into a small pot with the cream. Simmer the sauce at low heat for about 5 minutes until the sweets have melted. Cut the brownie into pieces and serve with caramel sauce, vanilla ice cream and raspberries. Decorate with melissa. Dust with icing sugar

4. 4

   Waiting time approx. 45 minutes