Layered Chocolate-Strawberry Dessert

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Prep Time: 25 minutes
Cook Time: 25 minutes (Freeze Time: 4 hours minimum)
Yield: 9

Ingredients

  • Brownie Layer:
  • 1/2 cup (125 mL) sugar
  • 1/3 cup (75 mL) Robin Hood® Original All Purpose Flour
  • 2 tbsp (30 mL) cocoa
  • 1/4 tsp (1 mL) each baking powder and salt
  • 1/4 cup (50 mL) oil
  • 1 egg
  • 1/2 tsp (2 mL) vanilla extract
  • 1 tbsp (15 mL) water
  • 1/4 cup (50 mL) chocolate chips
  • Filling:
  • 1/3 cup (75 mL) Smucker’s® Pure Strawberry Jam
  • 4 cups (1 L) vanilla ice cream, softened
  • Sauce:
  • 3/4 cup (175 mL) Smucker's Pure Strawberry Jam
  • 3 tbsp (45 mL) orange juice
  • Fresh strawberries (optional)

Directions

  1. Line 8-inch (20 cm) square baking pan with foil, leaving overhang to be able to lift out and grease.
  2. In bowl, combine sugar, flour, cocoa, baking powder and salt. Add oil, egg, vanilla and water; mix well. Stir in chocolate chips.
  3. Spoon batter into prepared pan and bake at 350°F (180°C) for about 25 minutes or until cake tester comes out clean when inserted in center. Cool completely in pan.
  4. Spread cooled brownie evenly with 1/3 cup (75 mL) jam, then ice cream; freeze until firm, about 4 hours. Cover with plastic wrap.
  5. Place ¾ cup (175 mL) jam and orange juice in blender and blend until smooth.
  6. Serve dessert cut in squares with sauce and fresh strawberry slices, if desired.