Johnny Pump Nutella Fudgy Brownie Shake

Johnny Pump Nutella Fudgy Brownie Shake

Method
Serves 4
Brownies 

Preheat oven to 170°C (160°C fan forced). Grease and line a baking tray (20x30cm), allowing the greaseproof paper to cover the sides.

Place butter and dark chocolate in a heat-proof bowl and melt over a pan of boiling water (don’t allow the base of the bowl to touch the water). Once completely melted set aside to cool slightly.

Use an electric beater to beat the eggs, both sugars, malt powder and vanilla until the mix has doubled in size and thickness. Use a spoon to fold through the sour cream. Once combined slowly add the cooled chocolate mix to the egg mix and stir until well combined.

Use a fine sieve to sift the flour and cocoa into the chocolate mix and gently stir the dry ingredients until all has been well mixed. Be careful not to over mix as this will make the brownies tough and dense.

Pour the mix into the baking tray and use the spoon to spread out to cover the tray. Sprinkle  over the white and milk chocolate buttons.

Place in the oven (use the middle oven rack to cook) and bake for 25-30 minutes. Once the timer has finished, insert a wooden skewer into the centre of the brownie – the skewer should come out looking like melted chocolate with small crumbs coating it. Leave in oven for another 5 minutes if more cooking required – if so then just turn the oven off and leave the brownie in the oven with the door slightly open to allow the residual heat to finalise the cooking without over cooking the brownie.

Once cooled in the oven place the brownie (still in the baking tray) into the fridge to set.

When completely cold, remove the brownie from the tray and transfer to a chopping board. Cut a centimetre from around the outside of the brownie and place the trim to the side (this will be used in the shake so don’t eat it).

Cut the brownie into even pieces. This depends on the glass that you are using to make the shake – it must be big enough to cover the width of the glass.

Shake 

Place 50g of Nutella into a small bowl and add a teaspoon of hot water to loosen (should be the consistency of thickened cream). Set aside.

Using the electric beater (or whisk) beat the cream, vanilla and icing sugar until becomes whipped cream.

In the blender add 200g Nutella, ice cream, ice, brownie trim and milk and blend on high until well combined (will look like an icy thick shake). Using a spoon, rim each glass with the 50g of loosened Nutella. Pour the shake into the glass.

TO SERVE 

Place a straw and spoon in the glass. Place a portion of brownie on top of the glass. Add a heaped spoon of whipped cream on top of the brownie. Drizzle the remaining Nutella over the brownie and allow to run down the side of the glass.

Dust the glass with cocoa then icing sugar.


Chefs Tip: The brownie recipe makes enough for 10 and you’ll only need 4 for this recipe. 


Print this recipe

Other Related Recipes

Loading
Load More