Mini Brownies Top Ice Cream.

Ingredients of Mini Brownies Top Ice Cream

1. Prepare 4 small of eggs.
2. Prepare 150 grams of flour.
3. Prepare 90 grams of cocoa powder.
4. It’s 217 grams of butter.
5. Prepare 2 tbsp of pumpkin seed.
6. Prepare 150 grams of almonds nibs.
7. It’s 1 of ice cream.
8. Prepare 300 grams of brown sugar.
9. You need 1 pinch of salt.
10. It’s 1/2 tsp of vanilla extract.

Mini Brownies Top Ice Cream instructions

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 8×8 baking dish and slice into square.