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Brownie & ice cream
Also known as brownie with ice cream · brownie sundae · chocolate brownie and ice cream
A warm chocolate brownie, crackled on top and fudged beneath, vanilla ice cream melting into the seams. Hot and cold on one spoon.
Typical serving
560 kcal
usually 440–710 kcal
 Protein | 7 g |
|---|---|
 Carbs | 70 g |
 Fat | 28 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- an oven, and a 20cm square tin lined with paper
Ingredients
Serves 6 · dimmer marks are storecupboard
- 120gdark chocolate — about 70% cocoa
- 150gbutter
- 200gcaster sugar
- 3eggs
- 90gplain flour
- 330gice cream — vanilla
- to tastesalt
Method
6 steps
boil · 8mChocolate and butter melted together in a bowl over barely simmering water, stirred until smooth, then taken off and left to cool to blood heat.
fold · 5mSugar beaten into the eggs for a good three minutes, until the mixture is pale and thick and leaves a trail. This is what makes the papery crust on top, and skipping it is why some brownies have none.
- fold · 4m
The cooled chocolate folded in, then the flour and a good pinch of salt, worked only until the last streak disappears. Beaten hard at this stage it goes cakey.
roast · 22m walk awayInto the tin at 180°C until the top is set and cracked at the edges but the centre still moves when the tin is knocked. Twenty minutes, and the difference between twenty and twenty-five is the difference between a brownie and a sponge.
rest · 1h 30m walk awayLeft in the tin until completely cold, which is not a suggestion — warm, it will not cut, it tears.
finish · 5mCut into squares with a hot dry knife, wiped between cuts, and a scoop of ice cream against each while the squares are barely warm.
Worth knowing
The brownie is a fallen cake that refused rescue — early recipes read as failures until someone printed one on purpose in 1896.
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