Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 12 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
12
- 1 1/2 cup self-raising flour
- 1L plantitude frozen dessert cookies & cream, slightly softened
- 1tablespoons vanilla extract
- 1 punnet raspberries
- 1/2 cup cocoa
- 1 cup caster sugar
- 250milliliter vegetable oil, plus extra for greasing
- 1 1/2 cup soy milk
Nutrition per serving
1910kJ / 457Cal
1910 Kilojoules or 457 Calories
22% of daily energy intake*
Protein
4.4grams
Fat
28.9grams
Carbs
44.7grams
Sugars
29.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Next level brownie This super easy dessert looks super impressive for how simple it is. Filled with cookies & cream vegan ice-cream and fresh raspberries, bring these brownie slices to your next summer party.
Method
Step 1 of 3
Preheat oven to 180°C. Grease and line two 27x17x3.5cm brownie tins with baking paper.
Step 2 of 3
Mix together flour, sugar, cocoa, oil, vanilla and soy milk in a large bowl until smooth. Divide mixture between tins and bake for 15 minutes. Remove from oven and then place trays in the freezer for 15 minutes or until brownies are cool.
Step 3 of 3
Spoon frozen dessert over one brownie and smooth. Press in raspberries, then top with other brownie. Freeze for 4 hours, or overnight until frozen dessert is firm. Cut into squares and serve immediately.
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