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Strawberry Dream
Strawberry Dream





Print This Delicious Slutty Brownie Ice Cream Cake Recipe

Slutty Brownie Ice Cream Cake Recipe

Slutty Brownie Ice Cream Cake, a sugary decadent dessert. This rich chocolatey sinful dessert is best shared with about 8-9 friends.

Slutty Brownies with ice cream top

10 tbsp unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup all-purpose flour

1/2 cup unsalted butter (at room temp)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup semi-sweet chocolate chips

4 cups vanilla bean ice cream, slightly melted

For the Brownie layer:
In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the Cookie Dough layer:
Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
Assembly:
Pre-heat the oven to 350 degrees.
Line the bottom of a 9 inch spring form baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer the cookie dough on the bottom of the baking pan, pressing down to form the bottom of the slutty brownies.
Pour the brownie batter on top of the cookie dough layer and make sure it evenly layers on top.
Bake for 30-35 minutes.
Test with a knife to see if the center is done. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
Place the cake in the freezer for 1 hour.
Once the cake is chilled and while it's still in a springform pan, pour one of the ice creams on top of the brownie layer. Place the entire dish back into the freezer and freeze for 1-2 hours.
Drizzle with chocolate sauce or ganache for a fabulous looking dessert.

Oven Temp ~
Baking Time ~
Pan Type ~ spring-form cake pan


8 Servings
Nutrition facts:
Serving Size 225 g
Amount Per Serving
Calories 778
Calories from Fat 339
Total Fat 37.6g 58%
Saturated Fat 21.2g 106%
Trans Fat 0.0g
Cholesterol 146mg 49%
Sodium 700mg 29%
Potassium 323mg 9%
Total Carbohydrates 107.7g 36%
Dietary Fiber 3.8g 15%
Sugars 76.9g
Protein 10.6g
Vitamin A 24% • Vitamin C 0% • Calcium 15% • Iron 19%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!