Mocha Ice Cream Brownie Bars
6,5 / 10
ready in 3 h. 10 min.
1 Tablespoon, 2 Bowls, 1 Cutting board, 1 Large knife, 1 flache Bowl, 1 Measuring cups, 1 Baking sheet, 1 Parchment paper, 1 Brush, 1 Kitchen shears, 6 Skewers, 1 Small knife, 1 Paper towel
Preheat the oven to 180 °C (top and bottom heat).
Melt the chocolate over a warm water bath. Allow to cool slightly.
Separate the eggs.
Whisk the eggs whites with a pinch of salt until stiff peaks form.
Beat the butter with the sugar until foamy. Add the eggs yolks one at a time. Stir in the chocolate
Combine the flour, baking powder and chopped almonds; mix into the butter and egg mixture. Fold in the egg whites. Put the batter into an ovenproof dish. Bake for approximately 25 minutes (use the toothpick test to check for doneness). Remove from the oven; let cool.
Carefully transfer the brownies from the dish to a work surface. Line the ovenproof dish with cling film.
Remove the ice cream from the deep freeze; allow to soften slightly.
Slice the brownie cake in half horizontally. Place the lower layer of the cake (cut face up) into the baking dish. Pour the espresso over the top; then spread with the ice cream. Top with the reserved cake. Press lightly. Cover well with cling film and freeze for at least two hours.
To serve, slice the ice cream cake into 5 cm bars.