by Tarla Dalal
Added to 480 cookbooks
This recipe has been viewed 62635 times
A rich, gooey, sinful and truly indulgent dessert. Warm, fudgy walnut brownies served with rum marinated fruits, drizzled with chocolate sauce that is streaked with fresh cream. And what is a brownie served without the mandatory scoop of vanilla ice-cream. So dig in and indulge.
- Pre-heat the oven to 180 c (350 f).
- Mix all the ingredients in a mixing bowl using a wooden spoon, making sure there are no lumps.
- Pour this mixture into a greased and dusted 200 mm. X 200 mm. (8" x 8") baking tray.
- Place in the oven and bake for 20 to 25 minutes.
- Cool and cut into 50 mm. X 50 mm. (2" x 2") pieces. Keep aside.
- Keep aside 2 tablespoons of the cream and pour the rest into a pan. Bring it to a boil and remove from the fire.
- Add the chocolate and mix well till it is of a sauce like consistency. Keep aside.
- Lightly heat 2 sizzler plates till they are hot (but not red hot as for other sizzlers) and place them on their respective wooden trays.
- Pour some of the chocolate sauce over 1 sizzler plate and drizzle some fresh cream over.
- Using a toothpick, streak the cream into the chocolate sauce to create a marbled effect.
- Place half the brownies and then the marinated fruits on the sides. (reheat the brownies if cold).
- Serve hot with a scoop of vanilla ice-cream and the chocolate sauce.
- Repeat with the remaining ingredients to make another sizzler.
- Serve immediately.
- If you like, soak the brownies with some rum before you place them on the sizzler platter.
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