Brownie & Vanilla Ice Cream
You’ll love this dense, melt-in-your-mouth brownie, offering the perfect balance of sweetness and bitterness! To elevate the experience even further, the Chef suggests using Peruvian chocolate, known for its deep cocoa flavor and fruity, floral notes.
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Place <quantity>200<unit>g</unit></quantity> of unsalted butter and <quantity>150<unit>g</unit></quantity> of dark chocolate chips in a bowl
Melt the butter and chocolate over a double boiler
Place <quantity>200<unit>g</unit></quantity> of sugar and <quantity>200<unit>g</unit></quantity> of demerara sugar in a bowl
Add <quantity>4</quantity> eggs and beat until completely combined
Add the melted chocolate to the sugar and egg mixture and mix until completely combined
Add <quantity>10<unit>g</unit></quantity> of cocoa powder and <quantity>125<unit>g</unit></quantity> of all-purpose flour and mix gently until fully combined
Pour the batter into a baking pan lined with parchment paper
Bake for 30m until firm and a light brown crust forms. Allow to cool and remove from the mold
Slice the brownie at room temperature, add a scoop of vanilla ice cream and your favorite mixed berries
Garnish with edible flowers and sprinkle with a mixture of powdered sugar and cinnamon powder. The brownie & vanilla ice cream is ready
Enjoy!
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