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Brownie Ice Cream

A square metal dish filled with brownie ice cream and a metal ice cream scoop removing a scoop from the dish.
Here, a fudgy brownie made with plenty of chocolate and toasted pecans, and baked slightly thinner than usual, is combined with a good store-bought ice cream—either vanilla or white chocolate works well.
Linda Collister

Prep 15 mins
Cook 15 mins
Total 45 mins
Dessert
American
6 to 8 servings
682 kcal

Ingredients 

Make the brownies (or substitute your fave homemade brownies)

  • 2 ounces bittersweet chocolate* broken into pieces or chopped
  • 1/2 stick (2 oz) unsalted butter plus more for the pan
  • 2/3 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 extra-large egg lightly beaten
  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 3/4 cup pecan pieces toasted

Make the brownie ice cream

Directions 

Make the brownies (or substitute your fave homemade brownies)

  • Preheat the oven to 350°F (176°C). Butter a 9-inch square baking dish.
  • Place the chocolate and butter in a heatproof bowl and set it over but not touching a pan of almost but not quite boiling water. Heat until melted, stirring frequently.
  • Carefully remove the bowl from the pan. Stir in the sugar and vanilla extract and let cool for a couple of minutes.
  • Stir the beaten egg into the chocolate mixture. Sift the flour and cocoa on top of the mixture and then thoroughly combine the ingredients. Stir in the nuts. Scrape the batter into the prepared pan, spreading it evenly.
  • Bake the brownies for 12 to 15 minutes, until just firm to the touch. Let cool in the pan before slicing.

Make the brownie ice cream

  • Move the ice cream to the refrigerator long enough to soften but not so long that it starts to melt. Dump into a large bowl.
  • Chop the brownies into small chunks and mix them into the ice cream. Spoon it into a resealable freezerproof container with a lid and freeze until firm. You know what to do from here.

Notes

*What can I substitute for bittersweet chocolate?

Bittersweet chocolate rests in the 70% cocoa range and can be used interchangeably with semisweet chocolate, which is around 60%. However, there can be a huge range in the amount of sugar used, from brand to brand, so keep that in mind. There are a few other options that involve a little more measuring and mixing. For this recipe, you can use
—2 tablespoons cocoa powder+2 tablespoons sugar+4 teaspoons butter OR
—1 1/3 ounce of unsweetened chocolate+4 teaspoons sugar
Just add either combination directly to the other ingredients and proceed from there.