These are the brownies I used for the Brownie Cheesecake Ice Cream recipe. They’re perfect as an ice cream mix-in because they stay chewy while frozen.
They’re rich, chewy and dense, just like a box mix without all the extra chemicals. They’re also very dark and slightly bitter-sweet tasting, which I like. If you want them sweeter, just add more sugar.
I’d recommend leaving the chocolate chips out of the brownies if you plan on crumbling them into a batch of ice cream because they end up like little rocks after they’ve frozen.
adapted from The Perfect Scoop by David Lebovitz
1/2 c butter, cut into pieces
4 oz unsweetened chocolate, cut into pieces
1 1/2 c sugar
1 tsp vanilla
1/2 c flour
pinch of salt
1/2 c semisweet or milk chocolate chips
Preheat oven to 350 degrees.
Line an 8-inch square pan with aluminum foil, making sure the foil covers the bottom and sides. Spray foil with nonstick cooking spray.
In a medium saucepan, melt the butter over med-low heat. When butter is melted, reduce heat to low and add chocolate, stirring constantly until melted. Remove from heat and stir in sugar. Add eggs one at a time, mixing between each addition. Add vanilla. Stir in the flour and salt, and stir vigorously for 30 seconds until batter is smooth. Stir in chocolate chips, if using.
Pour batter into prepared pan and bake for 30 minutes, until the center is barely set. Remove from oven and allow to cool. Store at room temperature.
To use as an ice cream mix-in, combine with ice cream after you remove it from the machine and before you put it into the freezer.