fudgy caramel brownie ice-cream parfaits
- 1 packet Donna Hay’s salted caramel fudge brownie mix
- 125g unsalted butter, melted
- 2 eggs
- 1 sachet chocolate chunks
- ½ teaspoon sea salt flakes (optional)
- vanilla ice-cream, to serve
each packet contains
- 1 sachet salted caramel brownie mix
- 1 sachet chocolate chunks
- Preheat oven to 160°C (fan forced).
- Following the packet instructions, place the caramel brownie mix, melted butter, and eggs in a mixing bowl. Using a spatula, stir the mixture until well combined. The mixture will be quite thick. Add the chocolate chunks and stir to combine.
- Spoon the caramel brownie mixture into a 20cm square cake tin, lined with non-stick baking paper.
- Sprinkle with salt (optional) and bake for 40-45 minutes or until the brownie is set. Allow the brownie to cool completely in the tin. Slice into small squares and divide between 4 x 1-cup-capacity (250ml) serving glasses. Top with vanilla ice-cream and serve. Serves 4
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