Sticky Chocolate Brownie Sundae

S01 - E01

Preparation time

15 Minutes

Cooking time

5 Minutes

Serves

2

New Zealand celebrity chef, Sean Armstrong and creator of handcrafted bread brand, loaf, throws together their velvety soft sticky chocolate brownie, a decadent butterscotch sauce and organic vanilla icecream.

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Take your weekend sundae to the next level of sweet wickedness and give it a go at home today.

Ingredients

100
grams
Loaf's Sticky Chocolate Brownie
250
grams
Castor Sugar
1
Star Anise
300
millilitres
Cream
1-2
tablespoons
Oob Vanilla Bean Ice Cream
1/2
Vanilla Pod
, sliced lengthwise
1
Cinnamon Stick
1/2
tablespoon
Butter
1/4
teaspoon
Lemon Juice

Directions

Place the castor sugar into a large pot and place on a high heat.
Allow the sugar to dissolve and form a light caramel this should take about 3-4 minutes.
If needed move the sugar around the pan to help dissolve evenly. Do this by rolling the pan on the stove try and avoid using a spoon if possible.
Once the caramel is formed, add the butter and half of the cream. Once this has mixed add the remaining cream and the spices.
Allow to simmer for 5 minutes and for the cream to reduce by a quarter then remove from heat.
Pass through a fine sieve before serving.
Place a few cut pieces of brownie on a plate, then 1-2 scoops of Oob, then add remaining brownies.
Drizzle with the butterscotch sauce.

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