• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
• Preheat oven at 350F/180C.

BOX BROWNIE CAKE PREPARATION

• In your mixing bowl, whisk the brownie mix together. Make a well and add the egg. Gently start mixing inwards going outwards with your mini whisk. Add the water and vegetable oil. Mix until it is all incorporated.
• Gently pour your batter into the Flexipan® and flatten using your offset spatula.
  

BAKE!

• Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 30min). It is ready when the toothpick inserted into the center comes out almost clean.
• Once your brownie is out of the oven, let it cool down for at least one hour. Then, unmold directly onto your Twisted Crown mold on the top of the softened ice cream.

SALTED CARAMEL SAUCE

• While your Brownie is baking prepare your salted Caramel sauce.
• In a medium saucepan, melt butter on low. When it is almost melted, add at once, both sugars, the heavy whipping cream, vanilla extract and salt. Carefully bring it to a boil. Continue stirring until the caramel thickens about 8-10min. Then let it cool down. Set aside.

ASSEMBLY

• Place your Twisted Crown Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
• Transfer your softened ice cream from the container to your mixing bowl, and stir with your Spatula to create a smooth uniform consistency that is fairly easy to spread. Pour the softened ice cream into your Flexipan®.
• Carefully flip your baked brownie on the top of the softened ice cream and level. Cover tighly with a plastic wrap. Freeze overnight.
  

CHOCOLATE GANACHE

• Just before demolding your ice cream Brownie cake, prepare your Chocolate Ganache.
• Pour the heavy whipping cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Set aside.
• Peel the Flexipan® from your Ice cream cake. Decorate with Chocolate Ganache and Salted Caramel Sauce. Wait about 10 minutes before slicing into your cake. Enjoy & Bon Appétit!