Ingredients
Brownie layer:
Vegetable oil cooking spray
2 tablespoons water
1/4 cup vegetable oil
1 large egg, at room temperature
1 3/4 cups brownie mix
1/2 cup semisweet chocolate chips
2 (1.4-ounce) milk chocolate-toffee candy bars, coarsely
chopped
Ice cream layer:
1 pint vanilla softened
Chocolate layer:
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips
Fruit Sauce:
1 (12-ounce) bag frozen strawberries, raspberries or mangoes, thawed
1/3 cup powdered sugar
1 teaspoon fresh lemon juice if using strawberries
Method
Brownie layer: Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with cooking spray.
In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the centre of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.
Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
Chocolate layer: In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
Fruit Sauce: Put the strawberries or the fruit of your choice, sugar and lemon juice in a blender and blend until smooth. Strain the sauce through a sieve and discard the seeds.
To serve: Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry or fruit of your choice sauce.
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