Ice Cream Brownie Tarts

• 1 pint Non Dairy Chocolate Ice Cream (Almond Dream), Divided
• 3/4 cups Unbleached White Flour
• 1/4 cups Cocoa Powder
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/4 cups Sunflower Or Safflower Oil
• 1 teaspoon Vanilla Extract
• 3/4 cups Unbleached Sugar
• 6 ounces, weight Fresh Raspberries
• 1/3 cups Coarsely Chopped Almonds (roasted Or Raw)
• 1/3 cups Dark Chocolate Chips
• 1/4 cups Fudge Sauce

1. Preheat your oven to 350u0b0F. Spray four 4 1/2 inch tart pans with (removable bottoms) with oil.
2. Remove a heaping 1/2 cup of ice cream and allow it to melt. (It should melt down to 1/2 cup.)
3. Whisk together the flour, cocoa powder, baking powder and salt in a bowl.
4. In another bowl, whisk together the oil, vanilla, sugar and melted ice cream.
5. Pour the wet ingredients into the dry and stir until completely blended. It will be stiff.
6. Divide the batter equally into the 4 tart pans and spread it out to cover the pans. Bake for 14 minutes.
7. Allow to cool completely. (You can make the brownies a day ahead.)
8. Soften the remaining ice cream and divide equally onto the top of the 4 brownie tarts.
9. Top the ice cream with the raspberries. Sprinkle the tops with the chopped almonds and the chocolate chips.
10. Put the tarts in the freezer for 30 minutes or until the ice cream has firmed up.
11. Warm some fudge sauce. Remove the tarts from the freezer and drizzle the tops with fudge sauce.
12. Eat immediately.

non dairy, flour, ubc, baking powder, ubc, ubc, vanilla, unbleached sugar, raspberries, chocolate chips, ubc

Taken from tastykitchen.com/recipes/desserts/ice-cream-brownie-tarts/ (may not work)