I happened to come across this recipe when I was looking for the perfect ice cream mix-in. While I like all types of brownies, from chewy to cake-like, these brownies are perfect for mixing into ice cream because they stay chewy even when frozen.
I have to admit that the first batch I baked never made it as an ice cream mix in. They were eaten before I had a chance to make the ice cream. I baked a second batch and made brownie caramel swirl ice cream with them. I’ll be sharing the recipe for the ice cream later this week, but since these brownies were tasty enough to be eaten alone, I’ve decided to share this recipe in a separate post. I didn’t add any nuts, but feel free to add nuts as you desire.
- ½ cup unsalted butter, cut into pieces
- 4 oz. semi-sweet chocolate, cut into small pieces
- 1 ¼ cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- ½ cup all-purpose flour
- 1/8 tsp. salt
- ½ cup semi-sweet or bittersweet chocolate chips
- ¾ cup hazelnuts, pecans, almonds, or walnuts, toasted and chopped (optional)
- Preheat the oven to 350 degrees. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.
- Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly with a whisk over very low heat until the chocolate is melted. Remove from the heat and stir in the sugar, eggs, and the vanilla. Then stir in the flour and salt. Beat the batter vigorously for 30 seconds. Stir in the chocolate chips and nuts, if using.
- Pour the batter into the prepared pan, smooth the top, and bake for 30 minutes, or until the center feels just about set. Remove from the oven and let cool.
barely adapted from The Perfect Scoop by David Lebovitz