Mocha Ice Cream Brownie Bars
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
208
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 176 mg | (4 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
24
- Ingredients
- 5 ozs Dark chocolate (coarsely chopped)
- 4 eggs
- 1 pinch salt
- ½ cup softened butter
- 0.333 cup sugar
- ¾ cup flour
- 2 tsps Baking powder (leveled)
- 1 cup chopped almonds
- 3 cups malaga Ice cream (ready to use)
- 3 Tbsps Espresso (cold)
Preparation
Kitchen utensils
1 Tablespoon, 2 Bowls, 1 Cutting board, 1 Large knife, 1 flache Bowl, 1 Measuring cups, 1 Baking sheet, 1 Parchment paper, 1 Brush, 1 Kitchen shears, 6 Skewers, 1 Small knife, 1 Paper towel
Preparation steps
1.
Preheat the oven to 180 °C (top and bottom heat).
2.
Melt the chocolate over a warm water bath. Allow to cool slightly.
3.
Separate the eggs.
4.
Whisk the eggs whites with a pinch of salt until stiff peaks form.
5.
Beat the butter with the sugar until foamy. Add the eggs yolks one at a time. Stir in the chocolate
6.
Combine the flour, baking powder and chopped almonds; mix into the butter and egg mixture. Fold in the egg whites. Put the batter into an ovenproof dish. Bake for approximately 25 minutes (use the toothpick test to check for doneness). Remove from the oven; let cool.
7.
Carefully transfer the brownies from the dish to a work surface. Line the ovenproof dish with cling film.
8.
Remove the ice cream from the deep freeze; allow to soften slightly.
9.
Slice the brownie cake in half horizontally. Place the lower layer of the cake (cut face up) into the baking dish. Pour the espresso over the top; then spread with the ice cream. Top with the reserved cake. Press lightly. Cover well with cling film and freeze for at least two hours.
10.
To serve, slice the ice cream cake into 5 cm bars.
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