This is the most decadent, rich dessert I have ever made and will quite possibly hold that status for a long time. Not one person out of 7 could ever get close to finishing this it was so over the top. Don't get me wrong, it was amazing but the serving size could easily be half which is plenty. It just looked better this way.
Anyway, it was quite spectacular and I would recommend the brownies by themselves for a delicious dessert and the Maggie Beer ice cream is just divine. Although at $9.00 a tub slightly expensive!
Ok well here is the recipe if you dare to create this one!
Chocolate Brownie Ingredients
175g caster sugar
240g organic dark chocolate (around 70%)
150g unsalted butter, chopped into cubes
1 tsp vanilla essence
20g cocoa powder
1/2 teaspoon baking powder
60g plain flour
50g walnuts chopped
50g pistachios chopped
Beat the eggs and sugar together until thick and pale. Put the dark chocolate in a large bowl and melt over a pan of simmering water or in a microwave.
Stir in the chopped butter (still over turned down heat) and vanilla until melted through smoothly. Allow to cool a little.
Add the nuts then transfer the mixture to a lined baking tray and place in an oven preheated to 180 degrees celsius. I baked mine for 24 minutes, until just cooked but still a little soft in the middle, whatever you do, don't overcook this as it will just dry out. Yuck!
Remove from the oven and leave to cool, then place in fridge to store until ready for use.
Ice cream Ingredients
I didn't make the ice cream since I don't have an ice cream maker. But buy some GOOD ice cream; I got the expensive Maggie Beer one. It is so worth it. It tastes amazing.
Let it soften to room temperature, then line the same sized tray as what the brownies are cooked in with baking paper. Spread the ice cream and cover with a layer of baking paper. Place in freezer for around 2-3 hours to fully freeze again.
2 egg whites
1 cup icing sugar
1 tsp cornflour
1 tsp white vinegar
1 tsp vanilla essence
chopped pistachios to garnish
Using electric beaters or a mixmaster, whip eggs and add sugar once soft peaks have formed. Add cornflour, vinegar and vanilla essence. Beat through for at around 10-15 minutes until stiff peaks have formed. On baking trays lined with baking paper, dollop spoonfuls of meringue and scatter pistachios over top. Or you could pipe them if you wanted, but personally the thing I love most about meringue is the natural texture of it so I would rather play around with them!
Cook on medium heat (180 degree celsius) for 10 minutes, then turn to a slow heat (120 degree celsius) for a further 50 minutes. (Watch them as your oven may be hotter and you don't want to burn these babies!)
Cut brownies to size, careful not to break or crumble it - having it cold from the fridge helps. Remove ice cream from the tray by lifting out the baking paper. Working quickly, cut to same size and stack on top of brownie.
Finish with meringue and drizzle the WHOLE amazing little thing with cream. Or whip the cream and dollop it on.
It doesn't even matter.
Just enjoy the little heart attack. (In more ways than one.) Oh. My.