Chocolate ganache

1. Add the cream and chocolate to a microwave safe bowl. Microwave in 20 second increments, stirring in between, until a smooth ganache forms. Set it aside to cool down

Brownies

1. Pre-heat your oven to 350F (conventional / no fan). Line a 9×9 light colored metal baking pan with butter / baking spray and parchment paper
2. Measure the granulated sugar first, then add it to a food processor. Blitz for 30-60 seconds or until the sugar turns powdery
3. Melt the butter in the microwave in 15 second increments. Add the melted butter and ground sugar to a bowl. Whisk with a hand whisk for about 60 seconds or until the mixture looks smooth
4. Add the eggs and whisk again until the eggs are fully combined and the mixture looks smooth
5. Now sift in the flour, cocoa powder, baking powder and salt directly into the bowl. Gently mix in the dry ingredients using slow folding motions until just combined. Do not over-mix to prevent gluten formation. I like using a rubber spatula for this step
6. Spread the brownie batter into the prepared pan. It will become thicker with time so you may need to use a spatula to spread it evenly
7. Bake the brownies in the pre-heated oven for 18-20 minutes, until the edges are set but the middle is still a little soft to touch. A toothpick inserted in the center should come out with moist crumbs on it
8. Remove from the oven and place the pan in the fridge to chill

Chocolate kulfi

1. Add the cream, sweetened condensed milk, coffee and bread rolls to a blender. Blend in pulses, stirring in between if needed, until the bread is blended and the mixture looks creamy and slightly fluffy. Take care not to over blend, as that can cause the mixture to split and become grainy. Blending shouldn’t take too long!
2. Pour the ice cream base into a bowl. Add 1 cup (240g) of the chocolate ganache prepared earlier, and fold it in with a spatula

Assembly

1. Chop the cooled down brownies into bite sized chunks. Add them to the chocolate kulfi, saving about a quarter for decoration, and mix in gently
2. Line a 9×9″ pan with 2 parchment paper sheets, or 2 sheets of cling wrap placed perpendicularly. Pour in the chocolate brownie kulfi mixture and spread if needed
3. Add the remaining ganache on top in dollops, and use a knife or skewer to swirl it into the ice cream. You can also save some ganache for serving with the ice cream. Press in the leftover brownie chunks
4. Cover the pan with cling wrap and freeze for 6 hours, or until the kulfi is frozen solid
5. When ready to serve, carefully lift the ice cream slab from the pan using the parchment or cling wrap. Place it on your serving stand, cut into slices, serve and enjoy!