Ingredients

Chocolate brownie sponge
wheat flour
40g
1.40oz
2.68tbsp
nut flour
40g
1.40oz
2.68tbsp
cocoa powder
30g
1.05oz
2tbsp
salt
1g
0.04oz
0.07tbsp
bitter chocolate
150g
5.25oz
0.60cup
10tbsp
butter 82.5%
90g
3.15oz
0.36cup
6tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
eggs
120g
4.20oz
0.48cup
8tbsp
cream cheese
80g
2.80oz
0.32cup
5.36tbsp
cherries (frozen)
100g
3.50oz
0.40cup
6.70tbsp
Gourmet glaze
milk chocolate
150g
5.25oz
0.60cup
10tbsp
vegetable oil
20g
0.68fl 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.