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Ice cream brownie with a touch of Gimber


60 g butter
150 g pure chocolate
2 eggs
120 g sugar
80 g flour
Vanilla ice cream

How to make it

Melt the chocolate and butter au bain-marie and let it cool down. Separate the eggs and beat the eggs with sugar. Beat the proteins in a dry bowl. Mix the melted chocolate with the egg yolks. Bake in a preheated oven at 185°C for 20-25 minutes or until lightly crispy. Allow to cool down.
Serve a piece of brownie with a scoop of vanilla ice cream.
Finish with powdered sugar and GIMBER.