Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

- CLAIRE SAFFITZ

Salty brownie ice cream sandwiches

I love the idea of a homemade ice cream sandwich but what I'm looking for, and so often missing, is an exterior that actually yields to the ice cream and isn't impossible to eat. I turned to a fudgy brownie base, since brownies become chewy and don't fully harden when frozen.

MAKES 8 | PREP 30 MINS PLUS FREEZING COOK 30 MINS | EASY

1 Heat the oven to 170C/150C fan/gas 3. Line a 20cm x 20cm baking tin with foil, working it carefully into the corners and pressing it firmly against the sides, smoothing to flatten any creases. Brush with a thin layer of oil.

2 Combine the chocolate, butter and 2 tbsp of oil in a large heatproof bowl and set it over a pan of simmering water, making sure the base of the bowl doesn't touch the water. Heat the mixture, whisking occasionally, until melted and smooth. Remove the bowl from the heat.

3 In a separate bowl, vigorously whisk together the sugar, eggs and vanilla for 1 min until foamy and slightly thickened. Pour into the chocolate mixture and whisk thoroughly to combine. Add the flour and 1/2 tsp of the salt and whisk until thick, smooth and glossy.

4 Scrape half of the batter into the prepared tin and smooth it all the way to the corners and sides. Sprinkle the surface with sea salt flakes then bake for 8-10 mins or until the surface is shiny and puffed in places but firm and dry to the touch.