Smoked Chocolate Brownie Recipe
Olive Oil Ice Cream & Candied Pecans
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Ingredients
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Brownies
Olive Oil Ice Cream
Candied Pecans
Method
Brownies
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Melt Butter and Mix Sugars
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar and brown sugar until combined.
- 3
Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, and smoked sea salt.
- 5
Mix Dry with Wet
Gradually add the dry ingredients to the butter mixture, stirring until just combined. Fold in the dark chocolate chips.
- 6
Bake
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- 7
Cool
Remove from the oven and allow to cool completely in the pan before cutting into squares.
Olive Oil Ice Cream
- 8
Mix Ingredients
In a mixing bowl, whisk together heavy cream, whole milk, sugar, olive oil, vanilla extract, and sea salt until the sugar is dissolved.
- 9
Chill Mixture
Cover and refrigerate the mixture for at least 2 hours or overnight.
- 10
Churn Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 11
Freeze
Transfer to an airtight container and freeze for at least 4 hours to firm up before serving.
Candied Pecans
- 12
- 13
Add Pecans
Add the pecan halves to the saucepan and stir to coat them evenly with the syrup.
- 14
Cook and Cool
Continue cooking, stirring frequently, until the pecans are toasted and the syrup crystallizes. Spread the pecans on a baking sheet to cool.