I came up with this recipe for Mother’s Day. It is gluten free with a lot less sugar than most brownie recipes. You do not have to add ice cream and chocolate sauce, but it is a really delicious dessert fully constructed with brownie base, preferred scoop of ice cream, and drizzled with homemade chocolate sauce.
Brownie texture is not fudgy or cakey. Think chewy with a firm exterior.
Note: I use cacao powder instead of cocoa powder, which brings a richer taste to the brownie. Once baking, check brownie after several minutes. Depending on how long oven preheats will make a difference in the time it takes to bake. Look for outer layer to start firming. One brownie batch took twelve minutes because I preheated a little late.
Construction:
- Once brownies have cooled, add one small scoop of ice cream.
- Add chocolate sauce on top. Need a chocolate sauce recipe? Here are two: 2-Ingredient Chocolate Sauce 3-Ingredient Chocolate Sauce
- Serve immediately and enjoy.
Adrienne Holton 