18 salted Crackers
2 tablespoons melted butter for brushing crackers
50 grams of Dark Chocolate
110 grams of butter
1/2 cup raw sugar
1/2 cup brown sugar
2 large eggs
2/3 cup of plain flour
2 tablespoons of cocoa powder
1/2 teaspoon sea salt
1 teaspoon vanilla extract
Using a square pan, brush the crackers with butter and line the base of the pan with baking paper ready for brownie batter.
To make the brownie batter : Combine chocolate and butter in a large microwave proof bowl heat in microwave for 1 minute until melted and combined. Add sugars, eggs and vanilla. Whisk until smooth then add sifted flour, cocoa and salt and whisk again. Pour batter into the pan and arrange cracker on top evenly, and bake for 10 to 15 mins on moderate oven until cracker are golden and batter is slightly under cooked and when testing, crumbs are moist on skewer.
Bake the other 9 Crackers brushed with butter on a pan at the same time.
Cool pan for 10 mins then place in freezer until completely chill or the next day.
Invert the crackers and brownie so crackers are now on the base.
Make the ice cream ( no churn )
1 1/2 cups of heavy or double cream ( whipped slightly 2 to 3 mins )
add 240 grams of condensed milk and 1 teaspoon vanilla extract
Whisk softly until smooth.
Pour over the brownie base and spread evenly
cover with crackers in the same order as the base.
Chill until ice cream is set and sandwiches can be cut and individually wrapped in foil.
Keep refrigerated until required or freeze for dinner party and serve with a chocolate sauce.