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Brownie with ice cream
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Brownie with ice cream is a true classic for those with a sweet tooth. This dessert will win you over with its contrasting textures: warm, rich chocolate brownies and cold creamy ice cream. Making this treat at home is much easier than it seems, and the result exceeds all expectations. The perfect choice for a party or a special evening at home. This chocolate brownie recipe is ideal for those who appreciate the true taste of chocolate with ice cream.
Variations
If you are looking for something unique, try adding chopped nuts or white chocolate chips to the brownies. You can also use different types of ice cream, such as mint or caramel, to create your own version of this classic dessert. Choosing different types of ice cream, such as caramel or mint, will allow you to create your own unique brownie and ice cream recipe.
Secrets of tenderness and taste
The main secret is not to overcook the brownies. They should remain slightly moist inside, which gives them incredible tenderness. Make sure your brownies remain slightly moist inside for the best texture and taste.
Tips on ingredients
Choose high-quality dark chocolate — it is the basis of your dessert and gives the brownies a deep flavour. Butter and fresh eggs will make the texture especially tender. Using high-quality dark chocolate guarantees the rich flavour of your brownies with ice cream.
Small culinary nuances
For a richer brownie flavour, add a pinch of sea salt. It enhances the chocolate flavour and makes it more refined. Use sea salt to enhance the chocolate flavour.
Ingredients for the recipe
Ingredients
Millennium Favorite Brut Dark Chocolate 80% 100g
200 g
Molokia Sweet Cream Butter 82% 180g
150 g
Khutorok White Crystalline Sugar 800g
200 g (adjust sweetness to taste)
Chicken Egg С1 1pc
3 pcs
Khutorok Premium Wheat Flour 1kg
100 g
Salute di Mare Grinding №0 Natural Edible Sea Salt 750g
pinch
Rud Ice-Cream 100%
300–400 ml (for serving, ~1 scoop per serving)
Preparation steps
01
Preparation of the chocolate base — Melt the dark chocolate together with the butter in a double boiler or in short bursts in the microwave. Stir until completely smooth and shiny.⏱ 7–10 min. Guideline: the mixture should be homogeneous, without lumps, slightly warm but not hot.
02
Whisking eggs with sugar — In a separate bowl, whisk the eggs with sugar until light and slightly fluffy. Add a pinch of salt. ⏱ 4–5 min. Guideline: the mixture has lightened in colour and the sugar has partially dissolved.
03
Combining the liquid ingredients — Pour the chocolate and butter mixture into the egg mixture and gently stir with a whisk or spatula until smooth. ⏱ 2–3 min. Guideline: the dough is shiny, smooth, without separation.
04
Adding flour — Sift the flour into the dough and gently stir until the dry areas disappear (do not overmix, so that the brownies do not become ‘cake-like’). ⏱ 1–2 min. Guideline: the dough should be thick and slowly dripping off the spatula.
05
Baking the brownies — Pour the dough into a baking tin (20×20 cm) lined with parchment paper. Bake at 170–180°C for 22–28 minutes. ⏱ 25 minutes. Guideline: the edges should be set and slightly pull away from the pan, while the centre remains slightly moist (fudge effect).
06
Cooling and serving with ice cream — Let the brownies stand in the pan for 10 minutes, then cut into portions. Serve warm with a scoop of ice cream on top. ⏱ 5 minutes. Guide: the ice cream begins to melt slightly, forming a sauce.
07
Tip: Before serving, warm the brownies slightly (10–15 seconds in the microwave or 3–5 minutes in a warm oven) — warm brownies + cold ice cream create a temperature contrast that makes the dessert much tastier and more impressive for guests.
Where to order ingredients
Select the required ingredients in one of the stores
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