Name: Brownies with ice cream and berry sauce
Yield: 12 servings
Cuisine: American Style
Ingredients: 150.00 g butter; 350.00 g dark chocolate coarsely chopped; 175.00 ml flour cake; 5.00 ml Baking powder; 3.00 eggs extra-large; 430.00 ml brown sugar; 430.00 ml pecan nuts coarsely chopped; 0.00 a few coins, well washed; 250.00 g mixed berries frozen; 250.00 g jam strawberry; 500.00 ml white sugar; 125.00 ml wine red; 125.00 ml sherry; 250.00 ml lemon juice; 250.00 ml water; 7.00 ml cornflour mixed with water; 250.00 g berries frozen or fresh

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Ingredients (17)

Brownies

150.00 g	butter
350.00 g	dark chocolate — coarsely chopped
175.00 ml	flour — cake
5.00 ml	Baking powder
3.00	eggs — extra-large
430.00 ml	brown sugar
430.00 ml	pecan nuts — coarsely chopped
0.00	a few coins, well washed

BERRY SAUCE

250.00 g	mixed berries — frozen
250.00 g	jam — strawberry
500.00 ml	white sugar
125.00 ml	wine — red
125.00 ml	sherry
250.00 ml	lemon juice
250.00 ml	water
7.00 ml	cornflour — mixed with water
250.00 g	berries — frozen or fresh

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Method:

BROWNIES
Preheat the oven to 160 &degC.
Grease and line a 23 cm round pie dish with baking paper.
Heat the butter and chocolate in a glass bowl over a saucepan with boiling water or in the microwave oven, stirring occasionally, until melted. Leave to cool.
Sift the dry ingredients together.
Beat the eggs until light and fluffy, gradually beat in the sugar.
Fold the flour mixture into the egg mixture, alternating with the melted chocolate mixture.
Fold in the nuts and turn the batter into the prepared pie dish.
Insert the coins in the batter.
Bake for 40 to 45 minutes or until the surface is slightly cracked and the centre firm to the touch. (The brownies should not have a cake-like texture.)
Serve with ice cream and berry sauce.
BERRY SAUCE
Place all ingredients in a saucepan and slowly bring to the boil. Simmer for about 1 hour, stirring occasionally.
Thicken with cornflour and add the extra berries.
Bring to the boil, then cool and serve.