Ingredients

Chocolate brownie sponge
wheat flour
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
nut flour
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
cocoa powder
2 tbsp
30 g
1.05 oz
0.99 fl oz
salt
1 g
0.04 oz
0.03 fl oz
bitter chocolate
0.50 cup
150 g
5.25 oz
4.95 fl oz
butter 82.5%
0.25 cup
90 g
3.15 oz
2.97 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
eggs
0.50 cup
120 g
4.20 oz
3.96 fl oz
cream cheese
0.25 cup
80 g
2.80 oz
2.64 fl oz
cherries (frozen)
0.50 cup
100 g
3.50 oz
3.30 fl oz
Gourmet glaze
milk chocolate
0.50 cup
150 g
5.25 oz
4.95 fl oz
vegetable oil
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
chopped roasted nuts
to taste

Method

Brownie sponge

  • Cut the cream cheese into 1*1cm (0.40*0.40 inch) cubes.
  • Combine the dry ingredients (apart from sugar) together.
  • Melt the butter and add the sugar.
  • Melt the chocolate, then add the eggs and mix it all together.
  • Combine the two mixtures together (butter and sugar mixture+chocolate and eggs one).
  • Pour in the dry ingredients and mix well.
  • Preheat the oven to 170C (338F) and choose the top & bottom element heating setting.
  • Place little brownie batter circles onto the baking tray (we used about 1 tbsp for each brownie), then drown cream cheese cubes and cherries in them.
  • Insert the ice cream sticks.
  • Bake for 25 minutes.
  • Remove the brownies from the oven, then leave them to sit at room temperature to cool, then put them in the freezer for about 5-6 hours, or better overnight, to chill.

Gourmet glaze

  • Melt 150 gr (5.30 oz) of milk chocolate, then add 20 gr (0.70 oz) of vegetable oil.
  • Add any type of roasted and chopped nuts, or some pine nuts.
  • Once the brownies have chilled, transfer them to a wire rack and put them in the fridge to defrost.