When I picked up The Perfect Scoop last year, I read through the Introduction and The Basics chapter then drooled over about 15 recipes I wanted to make immediately. But somehow I neglected to pay much attention to the Vessels chapter at the end of the book. Vessels, as in what you put your ice cream in or on top of, not as in boats…though, I suppose theoretically they are similar concepts.
Anyway, I’d heard about these chewy dense brownies in passing over the past year and never thought to make them until I decided to make some Milk Chocolate Ice Cream where David suggests adding brownie chunks to the ice cream. Well, this could have been the best idea I’ve ever acted on because these brownies were hands down the BEST brownies I’ve ever eaten. Ever ever.
These brownies are just as they are promised to be – chewy and dense. And utterly delicious. I added 3/4 cup of Heath Bar bits – because, why not? – which you can find in just about any grocery store baking aisle, in place of the nuts and they melted into the brownies as they baked.
Can we say pure heaven?!
- Prep Time: 15min
- Cook Time: 30min
- Yield: 9, 12, or 16, depending on how large/small you cut them
I urge you to mix these brownies into ice cream! Just chop or crumble them into bite-sized pieces (about 1/2-square pieces work best) and fold them into the frozen ice cream as you remove it from the machine or into softened store-bought ice cream and then refreeze until ready to serve. So easy!!
½ cup unsalted butter, cut into pieces
4 oz semisweet chocolate, cut into small pieces
1 ¼ cups sugar
2 large eggs
1 tsp vanilla extract
½ cup all-purpose flour
1/8 tsp salt
½ cup semisweet or bittersweet chocolate chips
¾ cup Heath Bar bits
Preheat the oven to 350° F. Line an 8-inch square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with butter or nonstick spray.
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, then the eggs one at a time, and the vanilla. Stir in the flour and the salt. Beat the batter vigorously for 30 seconds, until it begins to form a smooth ball. Stir in the chocolate chips and Heath Bar bits.
Scrape the batter into the prepared pan and smooth the top out.
Bake for 30 minutes, until the center feels just about set. Remove from the oven and let cool completely before removing them from the pan with the foil and cut into pieces.
adapted from The Perfect Scoop by David Lebovitz
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