Keep it sweet
Olive|May 2023
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
CLAIRE SAFFITZ
Keep it sweet

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.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM OLIVEView all
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 mins  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 mins  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 mins  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 mins  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 mins  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 mins  |
May 2023
Keep it sweet
Olive

Keep it sweet

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

time-read
9 mins  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 mins  |
May 2023