Restaurants›Palmer Alehouse›Brownie À La Mode Recipe

Brownie À La Mode Recipe

Inspired by Palmer Alehouse
Time1h 15m
Serves4

Make Brownie À La Mode Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brownies

Vanilla Ice Cream & Finish

Method

Brownies

1

Prep

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving a 2-inch overhang for easy removal; lightly butter the parchment.

2

Melt chocolate and butter

In a heatproof bowl set over a pan of barely simmering water (double boiler), combine the chopped bittersweet chocolate and butter. Stir occasionally until fully melted and smooth (about 4–6 minutes). Remove from heat and let cool 5 minutes.

3

Whisk eggs and sugar

In a medium bowl, whisk the granulated sugar and eggs together until combined and slightly thickened (about 1–2 minutes). Stir in the vanilla extract.

4

Combine chocolate and egg mixture

Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture and fold gently with a rubber spatula until evenly combined and glossy. Do not overbeat; you want a ribbon-like consistency.

5

Add dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt directly over the chocolate mixture. Fold in just until no dry streaks remain. If using nuts, fold them in now.

6

Bake

Scrape the batter into the prepared pan and smooth the top. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even color.

7

Cool

Remove brownies from the oven and let cool in the pan on a wire rack for 30 minutes. Use the parchment overhang to lift brownies from the pan and transfer to the rack to cool to warm (about another 15–20 minutes). Brownies should be warm — not hot — when serving with ice cream.

Assemble à la Mode

8

Portion brownies: Using a sharp knife warmed under hot water and wiped dry, cut the warm brownie into 4 equal squares.

9

Plate: Place one brownie square on each dessert plate.

10

Top with ice cream: Immediately place one heaping scoop (1 scoop = approx. 1/2 cup) of vanilla ice cream on top of each warm brownie so it begins to soften and slightly melt at the edges.

11

Finish: Drizzle about 30 ml (2 tbsp) of hot fudge sauce over each ice cream-topped brownie. If desired, sprinkle a tiny pinch (about 1/8–1/4 tsp) of sea salt flakes over each serving and garnish with a mint sprig.

12

Serve: Serve immediately while the brownie is warm and the ice cream is cold for the classic hot-and-cold contrast.