Fuzz and I are heading to Chicago for Blogher 2013, which means Todd has to fend for himself for a few days. He’s on his own for dinner, but I did leave him with one fantastic dessert! This is my best Black Silk creation yet! Please try it and let me know what you think. It’s a frozen dessert with a bottom layer of brownie, a layer of Oreos and chocolate chips, a layer of quick no-churn coffee ice cream, fudge sauce, whipped cream and nuts. It’s so easy to make that I am going to try to convince Folgers to adopt it and put it on their web page.
If the ingredient list looks long, it’s because some things are listed twice. That, and I used a really basic scratch brownie as a base. And getting that brownie base just right was tricky because a lot of brownies are rock hard when frozen and difficult to put a fork in. To fix that, I used the old chocolate syrup based brownie recipe which makes a slightly cakey yet dense brownie which doesn’t get incredibly hard when frozen. The Oreos and chocolate chips add more chocolate and crunch, and the no-churn ice cream is a little recipe I learned in the Smucker’s test kitchen where you beat some cream and fold it into the condensed milk mixture. Adding a packet of Folgers Fresh Breaks Black Silk instant coffee gives it a deep mocha flavor. As for the fudge sauce, after trying a few different sauces (including the Silver Palate recipe), I was happy to discover that the one that worked best was the one that used the rest of the can of condensed milk. So you use half the can for your quick ice cream and the other half for the fudge topping. Which leads me to scales. This is another instance where a kitchen scale is really useful.You can measure out condensed milk by volume, but for accuracy, the best way to measure condensed milk is to put your bowl on a scale, set the tare to zero, and pour in milk until the scale says 7 ounces (or whatever measure you want).
Update: The giveaway I mentioned earlier is over! Congratulations to Kim at Kim’s Cooking Frenzy.
- 2 tablespoons butter, softened (I used salted)
- 1/4 cup granulated sugar
- 1 large egg
- 6 tablespoons chocolate syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup carefully measured (aerate and stir) all-purpose flour
- 1/2 cup dark chocolate chips
- 6 broken Oreo Cookies or a large handful of Mini Oreos
- 1 cup plus 2 tablespoons heavy whipping cream
- 2 tablespoons milk
- 7 ounces (1/2 can or about 2/3 cup) Eagle Brand condensed milk**
- 1 ½ teaspoons vanilla extract
- 1 packet Folgers Fresh Breaks Black Silk
- 1/2 cup semisweet or dark chocolate chips
- 1/2 can (7 oz) of condensed milk
- 1 1/2 tablespoons butter at room temperature, cut into small chunks
- 1 tablespoon hot water
- 1/2 teaspoon vanilla
- Preheat the oven to 350 degrees F. Line the inside of an 8 inch square metal pan with parchment paper. If using a glass pan, preheat to 325F.
- Beat the butter and sugar until creamy. Beat in the egg; stir in the chocolate syrup and vanilla. Add the flour and stir just until incorporated. Pour into pan and bake on center rack for about 15-17minutes or until brownie feels set (top will still be sticky). Remove from oven and immediately sprinkle chocolate chips (they should melt slightly and stick) and cookies over the top. Let cool at room temperature, then transfer to the refrigerator to cool completely.
- To make the ice cream, beat 1 cup of the cream in a mixing bowl with a handheld electric mixer until stiff peaks form. In a second bowl, beat together the remaining 2 tablespoons of cream, 2 tablespoons of milk, 7 ounces (2/3 cup) condensed milk, vanilla extract and Black Silk instant coffee powder. Stir well so that instant coffee dissolves. Fold in the whipped cream. Pour ice cream mixture over crumb crust and put in the freezer at least 4 hours or until the ice cream is very firm.
- Prepare the fudge sauce. Combine the chocolate chips and condensed milk in a small saucepan and heat over medium low, stirring gently to melt the chips. Remove from heat and stir in the butter. Stir until butter melts. Add the water and vanilla. Let mixture cool at room temperature for about an hour.
- When the ice cream that you’ve spread over the crust is firm, spread sauce over ice cream. Return to the freezer and freeze for about an hour or until the fudge sauce is very firm. Spread or pipe whipped cream over the top and freeze for several hours or until the whipped cream is firm. Sprinkle with nuts if desired.
- When ready to serve, lift from the pan and peel away the nonstick foil or parchment. Put on a cutting board and use a chef’s knife to cut into squares. Plate the frozen squares or just put them in a freezer container and store in the freezer until you’re ready to plate the dessert. You can serve straight from the freezer or let them soften slightly on the plate for 10 minutes.
If you want to skip the brownies altogether, an Oreo crust works very well. Just grind 18 Oreos and crumbs with 4 tablespoons of melted butter.