Chocolate Brownies for Ice Creamby Rory
These soft and chewy chocolate brownies are the perfect companion to homemade ice cream.
Chocolate Brownies for Ice Cream
Rated 5.0 stars by 1 users
4 oz. Unsweetened Chocolate
1/2 C. Butter
4 Large Eggs, Room Temperature
1/2 tsp. Sea Salt, Fine
2 C. Granulated Sugar
1 tsp. Vanilla Paste (or substitute Vanilla Extract, Mexican)
1 C. All-Purpose Flour
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.
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).