Brownie De Chocolate Oscuro Recipe
vanilla ice cream, sherry caramel
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Ingredients
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Brownies
Sherry Caramel
Vanilla Ice Cream
Method
Brownies
- 1
Preheat the oven
Preheat your oven to 180°C (350°F). Grease and line a 9x9 inch baking pan with parchment paper.
- 2
Melt chocolate and butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together either over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- 3
Mix sugars
In a large mixing bowl, combine the granulated sugar and brown sugar. Pour in the melted chocolate mixture and mix until well combined.
- 4
Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until incorporated.
- 5
Add dry ingredients
Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, folding gently until just combined.
- 6
Bake the brownies
Pour the brownie batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- 7
Cool and cut
Allow the brownies to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before cutting into squares.
Sherry Caramel
- 8
Make the caramel
In a saucepan over medium heat, add the granulated sugar. Allow it to melt and turn golden brown without stirring. Once melted, carefully add the sherry wine and stir to combine.
- 9
Add cream and butter
Once fully combined, carefully add the heavy cream and unsalted butter. Stir until the mixture is smooth and well combined. Add salt to taste and remove from heat.
- 10
Cool the caramel
Allow the sherry caramel to cool slightly before serving.
Serve
- 11
Assemble the dessert
Place a square of the brownie on a plate. Scoop a generous portion of vanilla ice cream on top of the brownie. Drizzle with the warm sherry caramel before serving.
