Mini Brownies Top Ice Cream

Name: Mini Brownies Top Ice Cream
Total time: 1800 s
Yield: 36 servings
Cuisine: American
Ingredients: 4 small eggs; 150 grams flour; 90 grams cocoa powder; 217 grams butter; 2 tbsp pumpkin seed; 150 grams almonds nibs; 1 ice cream; 300 grams brown sugar; 1 pinch salt; 1/2 tsp vanilla extract

Lyii G @LyiiG

NO MESS GREAT FOR CHILDREN PARTY
A RICH CHOCOLATE BROWNIES IN BITE SIZE
INSPIRED BY TOSHIBA FREE COOKING BOOKLET

Lyii G @LyiiG

NO MESS GREAT FOR CHILDREN PARTY
A RICH CHOCOLATE BROWNIES IN BITE SIZE
INSPIRED BY TOSHIBA FREE COOKING BOOKLET

Saved

Ingredients

30 mins

36 servings

4 smalleggs
150 gramsflour
90 gramscocoa powder
217 gramsbutter
2 tbsppumpkin seed
150 gramsalmonds nibs
1ice cream
300 gramsbrown sugar
1 pinchsalt
1/2 tspvanilla extract

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Steps

30 mins

1

Melt butter over a pot of hot water (bain marie) then set aside to let it cool
2

Seive flour and cocoa powder set aside
3

Break 4 small eggs (room temperature ),mix with sugar, salt and vanila gently till blended and dont whip (whipping will result in crumbly ,less fudgy brownies)
4

Gently blend the egg mixture with the melted butter then add the seive flour and cocoa powder
5

Then gently fold in the almonds nibs and pumpkin seed
6

Spoon 2 tsp onto the mini muffin tray and bake it at 165 C for 25 minutes
7

Serve mini brownies as it is or top with ice cream
8

Another Option ,bake it in a 8x8 baking dish and slice into square