Chocolate Brownies for Ice Cream
by RoryThese soft and chewy chocolate brownies are the perfect companion to homemade ice cream.
Chocolate Brownies for Ice Cream
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Category
Desserts
Ingredients
4 oz. Unsweetened Chocolate
1/2 C. Butter
4 Large Eggs, Room Temperature
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1/2 tsp. Sea Salt, Fine
2 C. Granulated Sugar
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1 tsp. Vanilla Paste (or substitute Vanilla Extract, Mexican)
1 C. All-Purpose Flour
Directions
Preheat oven to 350°F, and spray a 13″ x 9″ baking pan lightly with non-stick cooking spray.
Melt the baking chocolate in a small, heavy pan over low heat (or in the top of a double boiler over simmering water), stirring occasionally as it melts. Remove melted chocolate from stove and allow to cool to room temperature.
Crack eggs into a mixing bowl and use electric mixer to whisk at medium-high speed. Add salt and whisk until eggs are fluffy. Add sugar and vanilla extract, a little at a time. Using a spatula, carefully fold in melted chocolate. Add flour, a little at a time, and stir manually until just combined.
Transfer batter to the prepared 13 x 9 pan and bake in oven, on the middle rack, for 25 – 30 min. Remove pan from oven and allow brownies to cool completely while still in the pan.
Recipe Note
If you plan to mix the brownies into an ice cream, chop them into bite-sized pieces and arrange on a plate. Cover with plastic wrap and chill in the freezer for at least an hour. Add to your homemade ice cream right before it's ready (when it nearly reaches soft-serve consistency).