I came up with this recipe for Mother’s Day. It is mostly vegan and gluten-free with less sugar than a lot of other brownie recipes.

You do not have to add ice cream and chocolate sauce, but it is really delicious fully constructed with a brownie base, scoop of ice cream, and chocolate sauce on top.

The brownie texture is not fudgy or cakey. Instead, think chewy with a firm exterior.

Notes: I use cacao powder instead of cacoa powder which brings a richer taste to the brownie. Feel free to use whatever ice cream, vegan or non-vegan, you desire. I used vanilla flavored ice cream with a coconut base.
When it comes to baking, start checking brownies after several minutes. Depending on how long the oven preheats will make a difference in the time it takes to bake. One batch of brownies took twelve minutes because I started preheating towards the end. Look for the outer layer to start firming.

Brownie Recipe:

Construction:

1. Once brownies have cooled, add one small scoop of ice cream.

2. Add chocolate sauce on top. Need a chocolate sauce recipe? Here are two:

   2-Ingredient Chocolate Sauce

   3-Ingredient Chocolate Sauce

3. Serve immediately and enjoy.