Dark Chocolate Brownies With Coffee Ice Cream: The Best Dark Chocolate Brownies With Coffee Ice Cream Recipe from Cook'n

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	Dark Chocolate Brownies With Coffee Ice Cream

Serves: 12

Makes 1 quart ice cream and 12 brownies
I've never described myself as a chocolate lover, but these rich, chewy brownies based on Robert Morocco's recipe in The Baker's Dozen could someday make me join the camp. I like to serve these with coffee ice cream, but they are delicious all by themselves as well.

   COFFEE ICE CREAM:
   2 1/2 cups milk
   1 1/2 cups sugar
   2 eggs, well beaten
   1/2 cup cold espresso
   1/2 teaspoon salt
   1 cup heavy cream

   DARK CHOCOLATE BROWNIES:
   3/4 cup coarsely chopped walnuts
   5 ounces semisweet chocolate chips, chopped
   2 ounces unsweetened baking chocolate, chopped
   1/2 cup unsalted butter (1 stick), cut into pieces
   1/2 teaspoon salt
   1 cup sugar
   1 1/2 teaspoons pure vanilla extract
   2 large eggs at room temperature
   7 tablespoons all-purpose flour

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TO PREPARE THE ICE CREAM: In a medium saucepan, heat the milk over low heat until bubbles form around the edges of the pan. Add the sugar and stir until dissolved. Remove from heat and let cool for 10 minutes.

In a small stainless-steel bowl, combine the milk mixture and beaten eggs. Set the bowl over a saucepan of barely simmering water. Cook, stirring constantly, for 10 to 12 minutes, or until the mixture is thick enough to coat the back of the spoon. Remove from the heat and let cool.

Cover and refrigerate for at least 1 hour. Stir in the coffee, salt, and cream. Refrigerate for 1 more hour. Freeze in an ice cream maker according to the manufacturer's instructions.

TO PREPARE THE BROWNIES: Preheat the oven to 325°F. Adjust an oven rack in the lower third of the oven. Butter an 8- or 9-inch square baking pan. Line the bottom of the pan with aluminum foil, allowing the extra to hang over the sides.

Spread the walnuts on a baking sheet and bake for 10 to 12 minutes, or until toasted and fragrant. Remove from the oven and let cool.

In a double boiler over barely simmering water, melt the chocolates and butter. Remove from heat and let cool for about 10 minutes.

Stir in the salt, sugar, and vanilla until well blended. Whisk in the eggs one at a time. Stir in the flour until well blended. Stir in the walnuts.

Spread in the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. The top should be puffy and shiny and cracked. Remove from the oven and let cool in the pan for 1 hour.

Lift the cake from the pan using the foil and invert onto a plate. Carefully remove the foil and turn the cake right-side up. Using a sharp knife, cut into 10 or 12 equal brownies.

To serve, place a brownie on each of 10 or 12 plates and top with a scoop of ice cream.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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