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Gingerbread brownie cups With maple walnut ice cream
This dessert is what your fall dreams are made of.
YIELDS
4
Ingredients
- 250 gm unsalted butter
- 300 gm milk chocolate
- 4 eggs
- 1 1/3 cup packed golden sugar
- 1/2 teaspoon baking powder
- 1 1/3 cup cake flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/3 cup cocoa
Directions
- Preheat the oven to 350 degrees F.
- Make a double boiler by placing a sauce pot with one cup of water on medium heat. Place a heat-proof bowl onto the sauce pot. Add the milk chocolate and the butter to the bowl, stirring occasionally until it is melted and creamy. Add the cocoa powder, flour, cinnamon, ginger, nutmeg and allspice in a separate bowl.
- Turn the heat off on the double boiler, and add the brown sugar using a whisk. Once fully incorporated, add one egg at a time and mix until smooth. Add the dry mixture in stages, whisking each time until the brownie mix is smooth and creamy.
- Place four mugs or medium-sized ramekins into a baking dish and spray each cup with nonstick cooking spray. Divide the batter into each cup and add one cup of boiling water into the baking dish to create a ban Marie. Place in the oven and bake for 10 to 15 minutes or until the brownie has puffed up slightly.
- Once cooked, carefully remove cups from the ban Marie onto a serving plate. With a spoon, carve out a small hole in the centre of each brownie cup. Scoop the maple walnut ice cream and place it where the spot is. Sprinkle ice cream with a touch of sea salt flakes and enjoy.
