browniebabe #2: Brownie SundaeJune 4, 2007 at 7:16 pm | Posted in cookies & bars, events, sweet things | 7 Comments
I’ve been known to like some flashy things: fancy shoes, handbags, caviar. When it comes to brownies, though, I am decidedly plain-jane. No swirls of cheesecake, peanut butter or raspberry jam….a few walnuts on top are the only bling I like baked into my brownies.
Now I know that, as much as I love it, my humble little square of chocolatey goodness probably won’t win me any awards on its own. Myriam at Once Upon a Tart has the cutest apron ever reserved for the winner of browniebabe of the month, and I at least want a shot at it! After wondering how I could jazz it up for my entry into the second event, I decided to turn it into a brownie sundae. Ice cream and chocolate sauce really do make everything better, don’t they?
This is my mother’s brownie recipe, and it’s the fudgy kind of course. My puddle of sauce is David Lebovitz’s “Lean Chocolate Sauce” from page 165 of his newest book, The Perfect Scoop, but he has a similar recipe here on his site. Any ice cream flavor you love with chocolate would be great on a brownie sundae. I used a caramel ice cream from Paddington-based Nice Cream (altough if KitchenAid Australia will ever finally sell me a part allowing me to use the ice cream maker attachment I brought from the US on my new machine here, I’d sure like to make Monsieur Lebovitz’s Vietnamese Coffee Ice Cream).
Julie’s Brownies – makes 6 servings (or one loaf pan)
3 oz unsalted butter
2 1/2 oz unsweetened chocolate
2 t instant coffee or espresso powder
scant 1 cup sugar
2 large eggs
scant 1/2 cup all-purpose flour
handful of broken walnut pieces
– Preheat oven to 325°F/160°C. Butter a loaf pan and line the bottom with parchment.
– In a heavy bottomed pot, melt the butter and chocolate together over low heat, paying close attention so as not to burn. Add instant coffee or espresso powder and stir to dissolve. Stir in the sugar and salt. Let mixture cool until just warm.
– Once cooled, beat in the eggs, one at a time. Then fold in the flour until just combined.
– Spread batter into prepared pan, top with nuts and bake. Start checking them after 35 minutes, but they will probably take closer to 45. A tester will probably still come out sticky, so look for a thin slightly crackled layer on top.
– Let brownies cool completely before cutting them. (I think they are even better the second day.)