I’m in a baking frenzy nowadays, and for this week’s baking session, I made marbled brownies, a perfect marriage of fudgy yet fluffy chocolate brownie base and smooth cream cheese topping swirled on top. And as if that isn’t enough, I made mocha madness ice cream to compliment the brownies – delicious bitter-tasting chocolate-coffee ice cream with chocolate mint creme biscuit bits. I have to say the chocolate mint creme biscuit is a little bit of an overkill, though. It’s a little to sweet and takes away the spotlight from the bitter taste of coffee. Next time, I’ll probably use Oreo or dark chocolate chips. Enough talking, I need to grab myself another slice.
Source: Cadbury Kitchen
125g butter, chopped
125g dark cooking chocolate, chopped
1 cup brown sugar
3 eggs, lightly beaten
⅓ cup flour
⅓ cup of cocoa powder
¼ teaspoon baking powder
250g spreadable light cream cheese
¼ cup caster sugar
1 egg, extra, lightly beaten
1. Combine the butter, chocolate and brown sugar in a saucepan and stir over a medium heat until chocolate and butter have melted. Remove from heat and whisk in the eggs. Add the sifted flour, Cocoa and baking powder. Stir until well combined then pour into a greased and base lined 18cm × 28cm slice pan.
2. Beat the cream cheese, caster sugar and extra egg until smooth and creamy. Spoon randomly over chocolate mixture and swirl with the tip of a knife.
3. Bake in a moderate oven 180°C for 35-40 minutes or until cooked through. Cool on a wire rack before cutting into 24 pieces.
Mocha Madness Ice Cream
Adapted from King Arthur Flour
1 cup cold milk
3/4 cup sugar
2 tablespoons espresso powder
2 tablespoons cocoa powder
2 cups cold heavy cream
1 teaspoon vanilla extract
150 gr chocolate mint creme biscuit ( or Oreo )
1. Whisk or mix together the milk, sugar, espresso powder, and cocoa till the sugar has dissolved.
2. Stir in the heavy cream and vanilla.
3. Freeze in ice cream maker according to manufacturer’s directions.
4. Stir cookie bits into soft ice cream. Serve.