recipes barefoot contessa

Plated Brownies - Two Ways (Serves 1)

Copyright 2011, Ina Garten and Claudia Fleming, All Rights Reserved


Photo: Quentin Bacon

First Plating:
1 pint vanilla ice cream
Home-made or store-bought brownies, cut in half
Pint fresh raspberries
Store-bought chocolate sauce

Second Plating:
Pint fresh raspberries
Store-bought chocolate sauce
Home-made or store-bought brownies, cut in half diagonally to make triangles
1 pint vanilla ice cream

First Plating:
Defrost the container of ice cream in a microwave and stir with a spoon.

For each serving, cover the bottom of the serving plate with the melted ice cream and place 2 brownie pieces on top. Sprinkle a handful of raspberries over the plate and drizzle some chocolate sauce over the top.


Second Plating:
Crush the raspberries with a fork and set aside. Pour a small amount of chocolate sauce on the serving plate and place 2 brownie triangles on top of the sauce. Scoop a serving of ice cream and place it next to the brownie. Using a teaspoon make an indentation in the ice cream and fill it with the crushed raspberries. Finish with a drizzle of chocolate sauce circled around the edge of the plate.