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Chocolate brownie with raspberry and mint ice cream

Veg

Decadent dark chocolate brownies served with a cheat's ice cream.

Ingredients

For the ice cream
For the brownies

Preparation method

  1. For the ice cream, place all the ice cream ingredients into a food processor and blend briefly until combined. Spoon out into a plastic container with a lid and freeze.

  2. For the brownies, heat the oven to 190C/375F/Gas 5. Thoroughly grease a 20cm/8in square dish and line the base with non-stick baking paper.

  3. Melt the butter and chocolate in a bowl suspended over a pan of simmering water.

  4. Sift the flour, baking power and cocoa powder into a large bowl. Stir in the sugar.

  5. Pour the melted mixture into the bowl and then stir in the eggs, one at a time. Finally stir in the nuts. Spoon the mixture into a dish and bake for about 15-20 minutes - the brownies should not be too firm in the centre and should have a ‘damp’ look.

  6. Leave the brownies to cool in the tin and then slice into squares. Serve with scoops of the ice cream.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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