Description
There is nothing quite like a warm, intensely chocolatey, fudgy brownie paired with cold, sweet vanilla bean ice cream. This recipe delivers that ultimate dessert experience every time. The brownies are dense, rich, and crackly on top, providing the perfect contrast to the melting ice cream.
Ingredients
Scale
- 1 cup (2 sticks/226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¾ cup (75g) unsweetened cocoa powder (high quality recommended)
- 1 cup (120g) all-purpose flour
- ½ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips (plus extra for sprinkling)
- 1 quart (approx. 4 servings) high-quality Vanilla Bean Ice Cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
- In a large bowl, whisk the melted butter and sugar together until well combined.
- Whisk in the eggs one at a time until the mixture is smooth and slightly lighter in color. Stir in the vanilla extract.
- Sift the cocoa powder and salt over the wet ingredients. Whisk until just combined and no streaks of cocoa remain. Be careful not to overmix.
- Gently fold in the flour until just incorporated. Finally, fold in the chocolate chips.
- Pour the batter evenly into the prepared pan and sprinkle the extra chocolate chips over the top.
- Bake for 25–30 minutes. For fudgy brownies, the edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached (not wet batter).
- Let the brownies cool completely in the pan on a wire rack (at least 2 hours, or chill for easier cutting).
- Once cooled, lift the brownies out using the parchment overhang, cut into squares.
- To serve, place one warm or room temperature brownie square on a plate and top immediately with one large scoop of vanilla bean ice cream. Serve immediately.
Notes
- For an extra fudgy texture, slightly underbake the brownies (check at 25 minutes).
- If you prefer cake-like brownies, increase flour to 1 1/4 cups and bake until a toothpick comes out mostly clean.
- Make sure your eggs are room temperature for better incorporation into the batter.
- Substitute the vanilla ice cream with salted caramel or coffee flavor for a twist!
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Chocolate Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Brownie + 1 scoop Ice Cream (Estimate)
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg