Perfect by themselves, brownies are also the perfect companion to a scoop of vanilla ice cream. If you like nutty brownies, stir 2/3 cup (3 oz./90 g) coarsely chopped walnuts into the batter.
- 1/4 lb. (125 g) unsweetened chocolate, chopped
- 1/2 cup (4 oz./125 g) unsalted butter
- 1 1/4 cups (10 oz./315 g) sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 eggs
- 3/4 cup (4 oz./125 g) all-purpose flour
1. Preheat an oven to 325°F (165°C). Line an 8-inch (20-cm) square baking pan with aluminum foil, allowing the foil to overhang the sides slightly.
2. In a large heatproof bowl, combine the chocolate and butter. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until melted and smooth. Remove the bowl from the pan and let the mixture cool slightly.
3. Whisk the sugar, vanilla and salt into the chocolate mixture. Whisk in the eggs 1 at a time, mixing well after each addition. Continue to whisk until the mixture is velvety, about 2 minutes. Add the flour and whisk just until blended.
4. Scrape the batter into the prepared pan and smooth the top. Bake until the top is just springy to the touch and a tester inserted into the center comes out with a few moist crumbs attached, about 40 minutes. Let cool completely in the pan on a wire rack.
5. Grasp the foil at opposite ends and lift out the brownie sheet onto a cutting board. Cut into 16 squares. Store in an airtight container at room temperature for up to 4 days. Makes 16 brownies.
For more than 60 recipes and ideas for scoops, shakes, slushes, sundaes, sandwiches and special-occasion treats check out our cookbook Frozen Desserts.