Brownie with liquid core and ice

Name: Brownie with liquid core and ice
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 7-10 Tbsp Grease; 75 g roasted peanut kernels; 75 g Flour; 25 g Baking cocoa; 1 TEASPOON Baking Powder; 125 g Dark chocolate; 1⁄8 l neutral oil; 3 Eggs (Gr. M); 150 g demerara sugar; 7-10 Tbsp Salt; 12 (about 600 ml) scoops of strawberry ice cream; 1⁄2 (62.5 ml) bottle of chocolate sauce

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

7-10 Tbsp Grease
75 g roasted peanut kernels
75 g Flour
25 g Baking cocoa
1 TEASPOON Baking Powder
125 g Dark chocolate
1⁄8 l neutral oil
3 Eggs (Gr. M)
150 g demerara sugar
7-10 Tbsp Salt
12 (about 600 ml) scoops of strawberry ice cream
1⁄2 (62.5 ml) bottle of chocolate sauce

Directions

1
Grease the troughs of a muffin tray (twelve troughs). Finely chop peanuts. Mix with flour, cocoa and baking powder. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Break the chocolate into pieces and melt in a hot water bath. Stir in oil.
3
Beat the eggs, sugar and 1 pinch of salt in a large bowl with the whisk of the mixer for approx. 5 minutes until thick and creamy. Stir in the warm chocolate-oil mixture immediately. Stir in the flour mixture only briefly.
4
Spread the dough into the recesses of the muffin tray. Bake in a hot oven for about 15 minutes. Take out and press hollows into the muffins. Let them cool down.
5
Carefully remove the brownie muffins from the tray, place them on plates and add 1 scoop of strawberry ice cream to each. Drizzle with chocolate sauce and serve immediately.