Food Drink

strawberry ice cream brownie cupcakes

strawberry ice cream brownie cupcakes

strawberry ice cream brownie cupcakes

For the brownies:
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 large eggs plus 1 egg yolk
1 1/8 cups sugar
1 tsp. vanilla extract
For the ice cream:
1 batch strawberry ice cream, slightly softened
For the ganache:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
2 tbsp. butter, at room temperature
To garnish:
Fresh strawberry slices
To make the brownie bottoms, preheat the oven to 350˚ F. Line two cupcake pans with foil liners. Combine the flour, baking powder and salt in a small bowl; stir together and set aside. In a heatproof bowl set over simmering water combine the butter and chocolate. Heat, stirring occasionally, until melted and smooth. In a large mixing bowl combine the eggs, egg yolk, sugar and vanilla extract. Whisk to blend. Stir in the warm chocolate mixture, and then the dry ingredients, mixing just until incorporated.

Scoop 1 tablespoon of batter into cupcake liner. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6-8 minutes. Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature. Freeze for at least 30 minutes. Top with strawberry ice cream until the cupcake liner is full. (If the ice cream is freshly made, it is just the right consistency for filling the cupcake liners.) Return the cupcake pans to the freezer for 45 minutes to 1 hour.

To make the ganache, place the chocolate chips in a small bowl. Bring the cream to a simmer in a small saucepan. Pour the cream evenly over the chocolate, let stand for 1 minute. Stir until smooth with a rubber spatula. If the ganache is too thin, allow it to stand at room temperature to cool and become more easily spreadable. Once the ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops. Garnish with fresh strawberry slices, if desired.

Remove cupcakes from the freezer 5-10 minutes before serving. Enjoy!

Soft Molasses Coconut Oil Crinkle Cookies
Waffle brownies al cioccolato
Blackberry and lemon curd
Chili-Bean Soup with Avocado-Lime Cream
Red muscadel & soda cocktails
Masala Channa Dal
herb roasted turkey breast
Golden Morning Glory Muffins
Re-post Mini Oreo Cheese Cake
Dutch Pumpkin Apple Pie
Guilt Free Granola Bars {Two Great Recipes!}
Paleo Sweet Potato Casserole Donuts
Creamy Cranberry-Walnut Chicken Salad
Easy Breakfasts – Bacon, Egg and Cheese Breakfast Sandwich
Golden Morning Glory Muffins
Hot Chocolate Icebox Cake
Apple Cranberry Sauce with Orange & Ginger
Bourbon Soaked Orange Loaf Cake with Currants
Apricot Glazed Pork Chops
Tres Leches Cake ( Three Milks Cake )
Maple Glazed Cinnamon Rolls
Peanut Butter Cup Sandwich Cookies
Cheesy Egg “Crepes”, One Form Among Many
Chicken Stuffed Bell Peppers
Ginger Lamb Patties (Paleo, AIP, FODMAP-free)
Pink Champagne Cupcakes + A Giveaway (for My Blog’s 2nd Birthday)
Fried Honey Citrus Cakes
Peppermint Gooey Bars

Leave a Reply

You must be logged in to post a comment.