These brownie ice cream bars are insane

Do you by any chance think that brownies should only be enjoyed as a warm, comforting winter pudding? Abigail Donnelly’s brownie ice cream bars with cornflake crisp will change your opinion (and your life) forever.

Preparation time: 20 minutes, plus freezing time

Cooking time: 25 minutes

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Ingredients:

Butter, for greasing
1 x 615 g box Woolworths Easy To Bake Chocolate Brownie Mix
50 g macadamia nuts, roughly chopped
2 L Woolworths Cookies & Cream Flavoured Dairy Ice Cream
3 T water
100 g sugar
50 g cornflakes
150 g Woolworths Toffee Dessert Sauce

Method:

Preheat the oven to 180°C and grease a 20 x 20cm cake tin with butter.
Make the brownie mixture according to package instructions. Toss the macadamias through the brownie mixture. Bake and allow to cool completely.
Top the brownies with the ice cream, then place in the freezer until set and ready to serve.
To make the cornflake crisp, place the water and sugar in a saucepan over a medium heat and allow to dissolve. Once the sugar has dissolved, increase the heat and allow to caramelise. Once golden, remove from the heat and stir through the cornflakes. Turn out onto a silicone mat and allow to cool.
To serve, slice the brownies into bars and top with the toffee sauce and cornflake crisp.

(Recipe by Abigail Donnelly)

(Serves 9)

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