26.09.2017
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14.08.2017

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Easy, chewy, deeply chocolatey olive oil brownies, and even easier no-churn mascarpone ice cream with a gorgeous milky coffee flavour. Add some Irish cream soaked biscuits and a boozy chocolate sauce, and you have yourself a very special ice cream sundae.

Olive Oil Brownie and No-Churn Coffee Mascarpone Ice Cream Sundae www.thefoodiecorner.gr Photo description: A top view of the brownies as they came out of the pan, cut into slices. They are sitting on the grease proof paper they were baked on. To the right a tub of coffee ice cream with some missing from the top. To the top of the photo a scoop with ice cream in it. Next to it a bowl with coffee beans, biscuits and some pieces of chocolate. To the bottom of the photo a small bowl with chocolate sauce.

Does anyone fancy dessert? Well here is a rather good one if I may say so myself! Whip up the super simple and tasty olive oil brownies, chop them into bite sized pieces and serve them with delicious and oh so easy to make, coffee mascarpone ice cream.

Olive Oil Brownie and No-Churn Coffee Mascarpone Ice Cream Sundae www.thefoodiecorner.gr Photo description: A closer view of the main photo. Better view of the layers inside the jars.

But don’t stop there. Before layering all this deliciousness into your bowls or glasses, make sure to drizzle some Irish cream liqueur over a few broken-up biscuits (cookies), and when they soak it up nicely, add them to the mix. To complete the chocolate coffee flavour bomb, make some sauce by melting dark chocolate with Irish cream liqueur. Drizzle over everything and dive in.

Olive Oil Brownie and No-Churn Coffee Mascarpone Ice Cream Sundae www.thefoodiecorner.gr Photo description: A slightly closer view of the brownies, after coming out of the oven and being sliced. They are still on the baking paper, sitting on a dark rough surface.

Just a couple of things before I let you make that shopping list (you know you want to). The brownies are not overly sweet, because they are made to accompany ice cream. Personally I like them like this. If you want though, you could up the sugar a bit to make them super sweet. They are gorgeously chewy; just had to mention that.

Olive Oil Brownie and No-Churn Coffee Mascarpone Ice Cream Sundae www.thefoodiecorner.gr Photo description: A top view of the full tub of ice cream (to the top of the photo) and the ice cream scoop with some of the ice cream in it (to the bottom). On the left some of the broken biscuits soaked in liqueur.

Finally, the ice cream. Wow, this ice cream. Its milky coffee flavour, its silky creaminess, its perfect texture even though it’s no-churn… Gorgeous. And so so easy. I’m going to be making this by the gallon. Keep in mind that like all no-churn ice creams, it needs to come out of the freezer about 10 minutes before serving so it has time to soften. Now go shopping.

Olive Oil Brownie and No-Churn Coffee Mascarpone Ice Cream Sundae www.thefoodiecorner.gr Photo description: A ¾ view of the sundaes with some of the ice cream, chocolate sauce and biscuits visible on top.

Ingredients

For the coffee mascarpone ice cream
400ml heavy cream, full fat, cold
400gr sweetened condensed milk
250gr mascarpone cheese, room temperature
2 Tbs instant coffee granules, “Gold” type
4 Tbs boiling water

For the brownies
120gr dark chocolate, roughly chopped
120ml olive oil, mildly flavoured
1 tsp instant coffee granules, “Gold” type
1/2 tsp salt
250gr sugar
3 eggs
150gr flour, all purpose
30gr cocoa powder, unsweetened

For the Irish cream soaked biscuits
plain biscuits (cookies) such as rich tea or petit beurre, broken
Irish cream liqueur, at a ratio of approx. 2 Tbs for every 6 biscuits

For the chocolate sauce
80gr dark chocolate, roughly chopped
2 Tbs Irish cream liqueur

Step 1

To make the ice cream: Whip the cold cream until stiff peak stage. In a separate bowl beat the sweetened condensed milk with the mascarpone until smooth. Combine the coffee granules and boiling water in a mug, stir till dissolved and add to the mascarpone mixture. Fold the whipped cream into the mascarpone mixture until incorporated. Pour into a freezer-proof container, cover and freeze. To serve you will need to remove it about 10 minutes earlier.

Step 2

To make the brownies: Preheat the oven to 160C fan assisted. In a large bowl combine the chocolate and olive oil. Melt in the microwave on high power, in short 15-second bursts. It should take about 3 bursts. Stir well between each one. Add the coffee granules and salt, stir to dissolve and beat in the sugar. Then quickly beat in the eggs till smooth and shiny.

Step 3

In a separate bowl whisk the flour and cocoa to get rid of lumps, then add it to the chocolate mixture and stir with the whisk until incorporated. Transfer the batter to a grease-proof paper lined baking tin (approx.25x18cm) and bake for about 40-45 minutes. Let the brownies cool in the pan before turning out.

Step 4

For the biscuits: Put the pieces of biscuit in a small bowl and drizzle the Irish cream over them. You need about 2 tablespoons for every 6 biscuits (depending on how many sundaes you are making). Let them soak up the liqueur.

Step 5

For the chocolate sauce: Melt the chocolate with the Irish cream liqueur in the microwave in short 15” bursts. Stir well in between till smooth.

Step 6

To assemble the sundaes: In a tall glass or large bowl layer brownie pieces, ice cream and biscuit pieces, and top with chocolate sauce.

Notes:
- You could also whip some more cream and dollop some on top of the sundae. Or use canned whipped cream.
- The recipe yields 12 brownies, about 1.3lt ice cream and about 100ml chocolate sauce.

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