Warm brownie with vanilla ice cream

Pasos

1. Preheat the oven until it is well stabilized at medium heat, then line a square baking pan with parchment paper for easy removal.
2. 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.
3. 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.
4. Add the eggs one by one, mixing vigorously after each addition, until the batter becomes thick, satiny, and slightly elastic.
5. Fold in the vanilla, salt, sifted flour, and cocoa powder, mixing just until no dry streaks remain.
6. Stir in the roughly chopped walnuts, then pour the batter into the pan and smooth the surface without overworking it.
7. 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.
8. Let the brownie rest for a few minutes in the pan, then cut into squares while it is still warm and fudgy.
9. 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.