1/2 cup unsalted butter
4 oz bittersweet chocolate, chopped
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla
2 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder, sifted
1 cup raspberries
1 tbsp granulated sugar
1 pint premium vanilla ice cream, or other ice cream, softened
Preheat oven to 350F. Line a 9 x 13-in. pan with parchment paper. Set aside.
Combine butter and chocolate in a large heavy pot over low heat and stir until melted. Add sugar, salt and vanilla, and stir until uniform. Add eggs, one at a time, and stir until fully combined. Add flour and cocoa powder and stir until batter is smooth. Scrape batter into prepared pan and spread into a thin, even layer. Bake for 18 min or until brownies are set and a toothpick comes out with crumbs stuck to it. Do not overbake.
Let cool completely. Combine raspberries and sugar in a bowl and mash slightly with a fork. Set aside. Pull on parchment paper to loosen brownies from pan and carefully trasfer them (still on parchment paper) to a large cutting board. Use a knife to cut brownies in half through the middle. Carefully loosen brownie from parchment paper. Lay a large sheet of plastic wrap on the counter and place one half of the brownie in the middle. Scoop ice cream onto one piece of the brownie and spread into an even layer. Spread mashed raspberries over ice cream and top with other brownie half. Wrap tightly in plastic wrap and freeze for 3 hours or until ice cream has firmed up. Cut into 12 pieces to serve.
Protein 4g, Carbohydrates 37g, Fat 17g, Fibre 2g, Sodium 122mg.