This may be an extremely decadent breakfast, but there is cereal milk in the ice cream, after all. Enjoy!
SERVES 4
INGREDIENTS
- ⅓ cup dark cocoa powder
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ½ cup unsalted butter, cubed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 cups Better than Breakfast Cereal Ice Cream (see Chapter 5)
- 1 cup complementary breakfast cereal
A Little Extra
- Melted chocolate, cooled
- Additional breakfast cereal for sprinkling
PREPARATION
- Preheat the oven to 350°F. Lightly grease an 8 × 8 pan with butter.
- Sift together cocoa powder, flour, salt, and baking powder. Set aside.
- In a large saucepan, melt together butter and sugar. When butter is completely melted, remove from heat and add eggs and vanilla. Beat until thoroughly combined. Add cocoa mixture; stir until just combined. Spread into the prepared pan.
- Bake for 25–30 minutes or until a toothpick inserted into the middle comes out with crumbs but is not gooey. Cool to room temperature, then freeze in the pan for 30 minutes. Once frozen, remove entire brownie in one piece.
- Cut brownie in half, making two rectangles. Cover one half with ice cream, then top with the other half. Cut the filled brownie into 2 × 2 sections, totaling four squares, then dip each side into the cereal.
- If desired, dip the edges of the squares into cooled melted chocolate and sprinkle with additional breakfast cereal. Serve immediately, or wrap in parchment paper and refreeze for up to 2 weeks.
