*Adapted from The Hummingbird Bakery cookbook
*These brownies are rich and melt-in-your mouth, and are best enjoyed with no frosting, but a sprinkling of icing sugar.
6 1/2 ounces (185 g) bittersweet chocolate, chopped (I love Callebaut Chocolate - Pure - Bittersweet - 1 kg)
1 1/2 sticks (173 g) unsalted butter
1 2/3 (332 g) cups sugar
1 cup (140 g) all-purpose flour
3 large eggs
1 teaspoon (5 mL) pure vanilla extract
pinch of salt
1. Preheat oven to 325°F. For use in the ice cream cake, line an 8" round pan (or, if you're making these apart from the Ice Cream Cake, you can use a 13 x 9-inch baking pan) with parchment paper (leave some overhang for easy removal).
2. Melt the chocolate and butter in a heatproof bowl over a small pot of simmering water (do not let the bottom of the bowl touch the water). Leave until melted and smooth, stirring occasionally.
3. Remove bowl from the heat, and add the sugar, stirring until well incorporated. Add the flour and stir until well combined. Lastly, stir in the eggs, vanilla, and salt, and mix until thick and smooth.
4. Spread the batter among your pan evenly with a small offset palette knife and bake until the surface of the brownie is cracking and flaky -- about 30 minutes. The center of the brownie will still be soft, and you may feel that they aren't quite done, but they will solidify a bit more during cooling. The result is a melt-in-your mouth texture.
5. Let cool completely in pan on wire rack. Chill in pan, then remove using parchment overhang.
*Notes: Best sliced when chilled and best enjoyed room temperature, warm, chilled, or even frozen.