Decadent Orange Chocolate Brownie Ice Cream Cups
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12
Description
An edible brownie bowl infused with Beyers Orange Burst Chocolate, topped with a scoop of ice cream and a drizzle of hard-crack chocolate sauce.
Ingredients
⅔ C (160 ml / 150g) castor sugar
2 eggs
⅓ C (80 ml) butter
100 g Beyers Orange Burst Chocolate
¼ C (60 ml) cake flour
¼ C (60 ml) cocoa powder
To Serve
100g Beyers Orange Burst Chocolate
2 Tbsp (30 ml) coconut oil
1 L tub vanilla ice cream
1 Tbsp (15 ml) orange zest (optional to garnish)
You’ll need
a muffin/cupcake tray
a small bottle or glass that can be used to make an indentation into each brownie once cooked.
Instructions
Preheat the oven to 180 ºC.
Grease a muffin/cupcake baking tray well.
Beat together the castor sugar, eggs and orange zest until creamy and pale in colour.
Melt the butter and chocolate together and whisk into the creamy egg mixture.
Sift the flour and cocoa powder together and then gently fold into the chocolate mixture.
Pour the mixture three-quarters of the way into the cups and bake for 20-25 minutes or until just set. Do not over bake. The brownies should still be soft in the centre. Remove the tray from the oven. Using a small bottle or shot glass, press down the centre of the brownies to create small cup shapes. Once cooled, gently remove from the tray and allow to cool completely.
To Serve
Melt the chocolate in the microwave. Once melted, stir in the coconut oil and mix well until combined. Just before serving, gently warm up the brownie bowls in the microwave. Add a scoop of vanilla ice cream to the centre of each cup. Drizzle over the hard-crack chocolate sauce and just before it sets add a little orange zest or extra chocolate curls. Serve immediately.
