Congrats, you survived Monday! Now have some ice cream to celebrate.
Campfire brownies Makes 16 400g dark chocolate, chopped 280g butter 350g demerara sugar 6 eggs 1 cup (150g) plain flour 100g mini marshmallows ½ cup smooth peanut butter Harry’s Ice Cream Co. Peanut Butter Fudge ice cream, to serve Preheat an oven grill to high. Line a baking tray with alfoil, scatter marshmallows evenly on tray and grill until charred (if you have one, you can also use a kitchen blowtorch to char the marshmallows). Set aside to cool. Preheat oven to 180°C (160ºC fan). Place half the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Allow to cool slightly. Combine sugar, eggs and flour in a large bowl, add the chocolate mixture and stir well. Add remaining chopped chocolate and pour half of the mixture into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Scatter toasted marshmallows evenly over the surface and dab teaspoon-sized portions of peanut butter evenly over the surface. Pour over remaining brownie batter and smooth top with a spatula. Bake for 30–35 minutes or until cooked when tested with a skewer. Cool in tin and cut into 16 even squares. Serve warm with Harry’s Ice Cream Co. Peanut Butter Fudge ice cream. ... See more
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