These are the best brownies for crumbling into ice cream, since they’ll stay nice and chewy even after they’re frozen.

　　

Ingredients

makes 12 brownies

　　1/2 cup (115 g) unsalted butter, cut into pieces

　　4 ounces (115 g) unsweetened chocolate, cut into small pieces

　　1 1/4 cups (250 g) sugar

　　2 large eggs

　　1 teaspoon vanilla extract

　　1/2 cup (70 g) flour

　　1/8 teaspoon salt

　　1/2 cup (80 g) semisweet or bittersweet chocolate chips

　　3/4 cup (75 g) hazelnuts, pecans, almonds, or walnuts, toasted (see page 13) and chopped (optional)

　　

Step 1

Preheat the oven to 350°F (175°C).

　　

Step 2

Line an 8-inch (20-cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with butter or nonstick spray.

　　

Step 3

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly with a whisk over very low heat until the chocolate is melted.

　　

Step 4

Remove from the heat and stir in the sugar, then the eggs one at a time, and the vanilla. Stir in the flour and the salt. Beat the batter vigorously for 30 seconds, until it begins to form a smooth ball. Stir in the chocolate chips and nuts, if using.

　　

Step 5

Scrape the batter into the prepared pan, smooth the top, and bake for 30 minutes, until the center feels just about set. Remove from the oven and let cool. Serve topped with ice cream and sauce. To mix brownies into ice cream, chop or crumble them into bite-sized pieces and fold them into the frozen ice cream as you remove it from the machine.

　　

Storage

Step 6

Wrap the pan of brownies with foil and store at room temperature. These brownies will keep for up to 3 days.

　　

Brownies

Step 7

It seems that the entire world—well, my world—is divided into two camps. On one side are the folks who like cakelike brownies, and on the other side are those who like chewydense brownies. To keep the peace, I’m giving you two recipes. Because both types of brownies can be somewhat sticky once baked, it’s best to line the pan with aluminum foil that goes up and overhangs all sides of the pan. After baking, you’ll be able to lift the brownies right out with the greatest of ease.

　　The Perfect Scoop