Name: Hot Brownie Dessert with Vanilla Ice Cream
Prep time: 5 min
Cook time: 15 min
Ingredients: 140g unsalted butter, in cubes; 140g dark chocolate, 70% cocoa solids, broken into pieces; 70g soft brown sugar; 70g caster sugar; 2 eggs; small ¼ teaspoon fine salt; 70g plain/all-purpose flour, sieved; 15g cocoa, sieved; ½ teaspoon instant coffee powder, sieved; coarse sea salt flakes; vanilla ice cream; grated chocolate

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With a meltingly soft centre and slightly crispy, cake like edges, this rich, intense chocolate dessert is made in one bowl and served in the same pan you cook it in. It takes 5 minutes to whip together, 15 minutes in the oven and uses only store cupboard ingredients. This dessert is as at home on the table of a smart dinner, as it is when whipped up for surprise visitors or sudden chocolate pudding craving.

It is a rich dessert, so you only need a small portion. I like to serve it with cold vanilla ice cream which provides the perfect balance to the heat and sweet, intense flavours.

How to make Hot Brownie Dessert with Vanilla Ice Cream

This recipe is adapted from my Daffodil Brownies – Core Recipe. For further brownie ideas and inspiration, see here. The changes I have made include:

reducing the quantities by one third. This size serves 8 but if you are catering for larger number, you can increase the ingredients.
changing the method of preparation. When making brownies, I whip the eggs and sugar until light and fluffy and then continue to whip when adding the melted butter and chocolate. This can take up to 10 minutes and ensures your brownies have the classic crinkly top. This dessert is made much more quickly in one bowl using a balloon whisk. You don’t get the crinkly top, but the ice cream would smother that anyway.
cooking and serving the dessert in an ovenproof frying/cast iron pan rather than a cake tin.

Collect all your ingredients together:

unsalted butter, in cubes
dark chocolate, 70% cocoa solids, broken into pieces
soft brown sugar
caster sugar
eggs
fine salt
plain/all-purpose flour, sieved
cocoa, sieved
instant coffee powder, sieved
coarse sea salt flakes

To serve:

vanilla ice cream
grated chocolate

How to make this intense chocolate dessert:

Chop the butter into squares and place in a microwave safe mixing bowl with the chopped chocolate. Melt in a microwave or a bain marie and mix until smooth. (See Recipe Notes for details.)
Add the sugars and salt and mix well with a balloon whisk.
Next add the eggs and continue to mix with a balloon whisk until thoroughly combined, shiny and slightly thickened. This should only take a minute or two.
Put a sieve over the bowl and add the flour, cocoa and coffee. Sift directly over the cake batter and gently combine with the chocolate mix. Be careful not to over-mix at this stage.
Transfer to the prepared pan and sprinkle over sea salt, to taste.
Cook in the centre of a preheated oven for 15 minutes, or until cooked to your liking. After 15 minutes it should be very soft and gooey in the centre and a little crispy and cake like around the edge. Remember it will continue to cook when you take it out of the oven.
Top with ice cream and grate over some chocolate. Serve in the pan at the table and let everybody help themselves and enter chocolate heaven.

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Hot Brownie Dessert with Vanilla Ice Cream

With a meltingly soft centre and slightly crispy, cake like edges, this rich, intense chocolate dessert is made in one bowl and served with a few scoopfuls of vanilla ice cream, in the same pan you cook it in. It takes 5 minutes to whip together, 15 minutes in the oven and uses only store cupboard ingredients. This dessert is as at home on the table of a smart dinner, as it is when whipped up for surprise visitors or sudden chocolate pudding craving.

Serves 6 – 8

Course Dessert

Keyword Chocolate, dessert, hot

Prep Time 5 minutes

Cook Time 15 minutes

Author Susan

Ingredients

140g unsalted butter, in cubes
140g dark chocolate, 70% cocoa solids, broken into pieces
70g soft brown sugar
70g caster sugar
2 eggs
small ¼ teaspoon fine salt
70g plain/all-purpose flour, sieved
15g cocoa, sieved
½ teaspoon instant coffee powder, sieved
coarse sea salt flakes

To serve:

vanilla ice cream
grated chocolate

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to 190°C/375°F/Gas 5 (fan 170°C). Generously butter a 20cm/8in ovenproof frying/cast iron pan.
Chop the butter into squares and place in a microwave safe mixing bowl with the chopped chocolate. Melt in a microwave or a bain marie and mix until smooth. (See Recipe Notes for details.)
Add the sugars and salt and mix well with a balloon whisk.
Next add the eggs and continue to mix with a balloon whisk until thoroughly combined, shiny and slightly thickened. This should only take a minute or two.
Put a sieve over the bowl and add the flour, cocoa and coffee. Sift directly over the cake batter and gently combine with the chocolate mix. Be careful not to over-mix at this stage.
Transfer to the prepared pan and sprinkle over sea salt, to taste.
Cook in the centre of a preheated oven for 15 minutes, or until cooked to your liking. After 15 minutes it should be very soft and gooey in the centre and a little crispy and cake-like around the edge. Remember it will continue to cook when you take it out of the oven.
Top with ice cream and grate over some chocolate. Serve in the pan at the table and let everybody help themselves and enter chocolate heaven.

Recipe Notes

Equipment

Large microwave safe bowl and balloon whisk
Kitchen scales and measuring spoons
Sieve
20cm/8in ovenproof frying/cast iron pan

Be very careful melting the chocolate. Chocolate can be very difficult to work with. You can overheat it very easily and the mixture will go grainy. When this happens, there is no way to resolve it I’m afraid!

Microwave: I give the chocolate and butter a minute in the microwave, take it out and stir it well, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 – 15 second bursts.

Bain Marie: if you do not have a microwave, put the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate and butter are very nearly melted then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan. Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.