Brownie With Ice Cream Recipe
Make Brownie With Ice Cream Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie
Ice cream & toppings
Method
Brownie
- 1
Preheat and prepare pan
Preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal; lightly butter the paper.
- 2
Melt chocolate and butter
Place the chopped bittersweet chocolate and butter in a heatproof bowl set over a pan of simmering water (double boiler) making sure the bowl does not touch the water. Stir occasionally until melted and smooth. Alternatively, melt in 20–30 second bursts in the microwave, stirring between bursts.
- 3
Mix sugars and eggs
In a medium bowl, whisk together the granulated sugar and (if using) brown sugar. Add the eggs and vanilla extract and whisk vigorously until the mixture is glossy and slightly thickened, about 1–2 minutes.
- 4
Combine chocolate with egg mixture
Temper the egg mixture by stirring a few tablespoons of the melted chocolate into the eggs to warm them, then slowly fold the remaining melted chocolate into the egg mixture until fully combined and smooth.
- 5
Add dry ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture with a spatula, mixing just until no streaks of flour remain. Do not overmix.
- 6
Bake
Pour the batter into the prepared pan, spreading an even layer. Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter) for fudgy brownies. For cakier brownies, bake 2–4 minutes longer.
- 7
Ice cream & assembly
- 8
Prepare ice cream and toppings
If using homemade hot fudge, warm it gently so it is pourable but not boiling. Scoop the vanilla ice cream into balls and keep chilled until assembly. If using nuts, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant; let cool.
- 9
Slice brownie
Using a sharp knife, slice the cooled (or slightly warm) brownie into 6 equal squares for large portions or 9 squares for smaller portions. Wipe the knife clean between cuts for neat edges.
- 10
Plate and top
Place one brownie square on each serving plate. Top each brownie with 1–2 scoops (about 50–75 g per scoop) of vanilla ice cream. Drizzle 20 ml–30 ml hot fudge over the ice cream and brownie. Sprinkle toasted nuts and a pinch of sea salt flakes over the top if using. Garnish with fresh berries or a mint leaf.
- 11
Serve
Serve immediately so the warm brownie (if warm) contrasts with the cold ice cream. Provide spoons and enjoy.