Mini Brownies Top Ice Cream Recipe

Name: Mini Brownies Top Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small eggs; 150 grams flour; 90 grams cocoa powder; 217 grams butter; 2 tbsp pumpkin seed; 150 grams almonds nibs; 1 ice cream; 300 grams brown sugar; 1 pinch salt; 1/2 tsp vanilla extract

Servings: persons

1
Melt butter over a pot of hot water (bain marie) then set aside to let it cool
2
Seive flour and cocoa powder set aside
3
Break 4 small eggs (room temperature ),mix with sugar, salt and vanila gently till blended and dont whip (whipping will result in crumbly ,less fudgy brownies)
4
Gently blend the egg mixture with the melted butter then add the seive flour and cocoa powder
5
Then gently fold in the almonds nibs and pumpkin seed
6
Spoon 2 tsp onto the mini muffin tray and bake it at 165 C for 25 minutes
7
Serve mini brownies as it is or top with ice cream
8
Another Option ,bake it in a 8x8 baking dish and slice into square

1253

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 small eggs, 150 grams flour, 90 grams cocoa powder, 217 grams butter, and more.

Yes, Mini Brownies Top Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Mini Brownies Top Ice Cream

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