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FUDGY DARK CHOCOLATE 'N TART CHERRY ICE CREAM BROWNIESFUDGY DARK CHOCOLATE 'N TART CHERRY ICE CREAM BROWNIES

Fudgy Dark Chocolate 'N Tart Cherry Ice Cream Brownines


By: Barb - Appleton, WI - 2016 Recipe Contest

"I found a quality brownie mix worked perfectly in my re-make of an old family ice cream brownie recipe that I always made from scratch. I added Door County Chocolate Cherry ground coffee and tart dried cherries (Door County cherries) to the batter and topped the batter with chopped toasted almonds. A ganache drizzle of heavy cream, brewed Door County Chocolate Cherry coffee and bittersweet chocolate added a touch of decadence to the brownie. They won't last long!"



This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Chocolate Cherry Coffee 10 oz. Bag Ground

  • 1 cup dark chocolate flavor ice cream
  • 1 box family-size dark chocolate brownie mix (18.2 oz. to 18.4 oz.)
  • 1-1/2 cups finely crushed honey graham crackers
  • 3 tablespoons ground Door County Chocolate Cherry coffee
  • 1/2 cup canola oil
  • 2 large eggs
  • 2/3 cup roughly chopped dried tart cherries
  • 3/4 cup coarsely chopped salted roasted whole almonds
  • 1-1/2 tablespoons heavy cream
  • 1 tablespoon medium to strong brewed Door County Chocolate Cherry coffee
  • 3 ounces finely chopped bittersweet chocolate baking bar (60% to 62% cacao)

Instructions:

  1. Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking pan with cooking spray.
  2. In a large bowl, soften ice cream at room temperature then stir until smooth. Add brownie mix, graham crackers, Door County Chocolate Cherry coffee, oil and eggs. Mix together using an electric mixer on low speed until blended. Stir in the dried cherries.
  3. Spread and level batter over bottom of baking pan and top evenly with almonds. Bake 37 to 40 minutes or until edge of brownie is set. Cool completely on a wire rack.
  4. After brownies cool, stir the cream and brewed coffee together in a small microwave safe dish and microwave about 6 to 8 seconds or until hot-not bubbling.
  5. Place dark chocolate in a small dish and pour half of the hot cream/coffee mixture over the chocolate. Let set 30 seconds then stir together. Gradually add the remaining cream/coffee mixture, stirring until smooth.
  6. Drizzle or pipe chocolate over top of brownie. Let set then cut into squares.
36 brownies

Note: Chocolate ice cream can be used, but I prefer dark chocolate ice cream made in Wisconsin.