A dense and fudgy American brownie, served warm under a scoop of vanilla ice cream that gently melts over the chocolate. The hot-and-cold contrast makes for a simple, generous, and highly classic dessert.
Ingredients
- 200 g dark baking chocolate
- 120 g unsalted butter
- 160 g granulated sugar
- 3 pieces eggs
- 75 g T45 all-purpose flour
- 15 g unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 pinch fine salt
- 80 g walnut halves
- 400 g vanilla ice cream
Method
- Preheat the oven until it is well stabilized at medium heat, then line a square baking pan with parchment paper for easy removal.
- Gently melt the dark chocolate with the butter in a double boiler or over very low heat, stirring until you have a smooth, glossy, and lump-free cream.
- Off the heat, stir the sugar into the chocolate mixture, then let it cool for a few moments so the eggs do not scramble upon contact.
- Add the eggs one by one, mixing vigorously after each addition, until the batter becomes thick, satiny, and slightly elastic.
- Fold in the vanilla, salt, sifted flour, and cocoa powder, mixing just until no dry streaks remain.
- Stir in the roughly chopped walnuts, then pour the batter into the pan and smooth the surface without overworking it.
- Bake until the top forms a thin crust and the center is still slightly jiggly; a knife inserted into the middle should come out with moist crumbs.
- Let the brownie rest for a few minutes in the pan, then cut into squares while it is still warm and fudgy.
- Serve each slice on a ceramic plate with a scoop of vanilla ice cream placed on top or alongside, so it begins to melt upon contact with the warm brownie.
Nutrition
Per serving
- Energy
- 1141.7 kcal
- Protein
- 19.67 g
- Carbohydrate
- 93.14 g
- Fat
- 76.2 g
- Fibre
- 9.41 g
- Calcium
- 38.33 mg
- Iron
- 4.25 mg
- Magnesium
- 89.71 mg
