mint brownie
ice-cream sandwiches

To make the brownie, preheat the oven to 180°C (350°F/Gas 4). Grease and line 2 18 cm x 18 cm (7 inch x 7 inch) cake tins with baking paper. Place the butter and chocolate in the top of a double boiler over medium heat and stir until melted and smooth. Remove from the heat and cool slightly.

Place the sugars, eggs and mint extract in the bowl of an electric mixer and beat on medium speed for 3–5 minutes or until light and combined. Add the chocolate mixture and mix well, scraping down the sides of the bowl as required. Add the flour and beat until just combined. Divide between the tins and bake for 12–14 minutes or until still fudgy and a skewer inserted into the centre comes out with moist crumbs. Cool for 5 minutes in the tins, then remove and cool completely on wire racks.

Place the ice-cream in the refrigerator for 10 minutes or until slightly softened. Line an 18 cm x 18 cm (7 inch x 7 inch) cake tin with plastic wrap, overhanging each side by 10 cm (4 inches). Place one of the brownie slabs in the base, cover with the ice-cream in a thick layer and top with the remaining brownie slab. Cover with plastic wrap and freeze for 4–5 hours or overnight.

To serve, use the overhanging plastic wrap to lift out the brownie sandwich onto a chopping board and slice into 4 cm x 4 cm (1 ½ inch x 1 ½ inch) squares.

MAKES 16

1 litre (35 fl oz/4 cups) mint chocolate-chip ice-cream

MINT BROWNIE

125 g (4½ oz) unsalted butter

125 g (4½ oz) dark chocolate (70% cocoa solids), finely chopped

110 g (3¾ oz/½ cup) caster (superfine) sugar

95 g (3 oz/½ cup lightly packed) soft brown sugar

2 eggs

1½ teaspoons natural mint extract

75 g (2¾ oz/½ cup) plain (all-purpose) flour, sifted