Sticky chocolate Brownie Sundae with a Butterscotch sauce

Ingredients

1 bag Sticky Chocolate brownie mini bites (cut in ½)

vanilla bean ice cream

50g Castor sugar

2 x Vanilla pods

4 x Star anise

1 x Cinnamon stick

300 ml Cream

Butter

Fresh berries to garnish.

Description

How do you make Loaf's brownie even better? Turn it into a sundae

Method

Place the caster sugar into a large pot and place on a high heat allow the sugar to dissolve and form a light caramel this should take about 3-4 minutes if needed move the sugar around the pan to help dissolve evenly do this by rolling the pan on the stove try and avoid using a spoon if possible.

Once the caramel is formed add the butter and ¼ on the cream once this has incorporated add the remaining cream and the spices allow to simmer for 5 minutes and for the cream to reduce by a ¼ then remove from the heat and pass through a fine sieve before serving.

To serve

Place 2 scoops of ice cream into a serving glass then add 6 pieces of Brownie to the glass then drizzle with the butterscotch sauce and finish with fresh berries.