Brownies with Ice Cream

Ingredients:

1st layer – brownie:

• Vegetable oil-based cooking spray
• 2 tablespoons of water
• 1/4 cup vegetable oil
• 1 large egg at room temperature
• 1 3/4 cups chocolate brownie mix (chocolate cake mix can be used)
• 1/2 cup semi-sweet chocolate chips
• 2 coarsely chopped caramel-filled milk chocolate bars

2nd layer – ice cream:

• 0.5 l of softened ice cream with the flavor of boiled condensed milk or caramel

3rd layer – chocolate:

• 1/3 cup heavy whipping cream
• 1 and 3/4 cups milk chocolate chips

Strawberry sauce:

• 1 pack (340 g) frozen strawberries (defrosted)
• 1/3 cup powdered sugar
• 1 teaspoon freshly squeezed lemon juice

Preparation:

1. Brownie: Position a rack in the center of the oven. Preheat oven to 350°F (180°C). Spray an 8x8 inch glass baking dish with cooking spray. Line the dish with parchment paper, leaving a 2-inch overhang on each side. Spray the parchment paper with cooking spray.
2. In a large bowl, whisk together the water, vegetable oil, and egg. Add the brownie mix and mix well. Fold in the chocolate chips and chocolate bar pieces. Pour the batter into the prepared pan. Bake for 20-25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let the brownies cool in the pan for 1.5 hours.
3. Ice cream: Using a spatula, spread the softened ice cream over the surface of the brownie crust and place in the freezer for 4 hours or overnight, until the ice cream is firm.
4. Chocolate glaze: In a small saucepan, warm the cream over medium-low heat, but do not boil it. Remove the saucepan from the heat and add the chocolate. Stir until the chocolate is melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream. Freeze for at least 1 hour, or until serving.
5. Sauce: Place strawberries, sugar and lemon juice in a blender and blend until smooth.
6. Innings: Remove the brownies from the pan and remove the parchment paper. Cut into squares and drizzle with strawberry sauce.
   
   To make the sauce more smooth, strain it through a sieve to remove the seeds.