Chocolate Dessert

Matt Preston's cardamom brownies with sweetened condensed milk ice cream

Name: Cardamom brownies with sweetened condensed milk ice cream
Yield: 8
Ingredients: 250g unsalted butter, melted, cooled; 2 tbs vegetable oil or olive oil; 1 firmly packed cup (250g) brown sugar; 200g caster sugar; 4 eggs; 4.00 tsp vanilla extract; 1 cup (150g) plain flour; 100g cocoa powder; 1 tsp ground cardamom; 100g dark (70%) chocolate, coarsely chopped; 395g can sweetened condensed milk; 200ml pure (thin) cream; 200g Greek yoghurt

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by Matt Preston

delicious. senior editor

May 21, 2019

A devilishly moreish dessert with homemade ice cream.

250g unsalted butter, melted, cooled
2 tbs vegetable oil or olive oil
1 firmly packed cup (250g) brown sugar
200g caster sugar
4 eggs
2 tsp vanilla extract
1 cup (150g) plain flour
1 cup (100g) Dutch cocoa powder
1 tsp ground cardamom
100g dark (70%) chocolate, coarsely chopped

Sweetened Condensed Milk Ice Cream

395g can sweetened condensed milk
200ml pure (thin) cream
200g Greek yoghurt
2 tsp vanilla extract

Method

1.

For the ice cream, place the unopened can of condensed milk in a large saucepan and cover generously with water. Bring to the boil over high heat, then reduce heat to medium and simmer for 1 hour 30 minutes (the can should stay fully submerged, so monitor closely and top up water if necessary). Remove can from water and set aside until completely cooled.
2.

Place cream and yoghurt in a stand mixer fitted with the whisk attachment and whisk on low speed until just combined. Open cooled can and gradually spoon in the caramel (the caramel can be slightly warm), vanilla and a pinch of sea salt. Whisk until well combined and slightly fluffier. Pour into a 4-cup (1L) freezer-proof container, cover and freeze for at least 6 hours or until set (store in the freezer for up to 2 weeks).
3.

Preheat oven to 180°C. Line base and sides of a 30cm x 20cm lamington or slice pan with baking paper. Combine butter, oil and sugars in a large bowl. Add eggs and vanilla, and whisk until well combined. Sift flour, cocoa, ½ tsp sea salt and cardamom over top and stir until well combined. Stir in chocolate. Pour into prepared pan and bake for 35 minutes or until edges are set with a faint wobble in the centre. Remove from oven, place pan on a wire rack and stand for 5 minutes.
4.

Cut brownie into pieces (as big or small as you like) and serve with scoops of condensed milk ice cream.