Brownie Ice Cream

By cwyorkiex3

Ingredients

• 2 ounces bittersweet chocolate, broken into pieces or chopped
• 1/2 stick unsalted butter, plus more for the pan
• 2/3 cup light brown sugar
• 1/2 teaspoonvanilla extract
• 1 extra-largeegg, lightly beaten
• 1/3 cup plus 1 tablespoon all-purpose flour
• 1 1/2 tablespoons unsweetened cocoa powder
• 3/4 cup pecan pieces, toasted
• 2 pints store-bought or homemade vanilla ice cream

Preparation

Step 1

1. Preheat the oven to 350°F (176°C). Butter a 9-inch square baking dish.
2. Place the chocolate and butter in a heatproof bowl and set it over but not touching a pan of almost but not quite boiling water. Heat until melted, stirring frequently.
3. Carefully remove the bowl from the pan and use a wooden spoon to stir in the sugar and vanilla extract. Let cool for a couple of minutes
4. Stir the beaten egg into the chocolate mixture. Sift the flour and cocoa on top of the mixture, then thoroughly combine the ingredients. Stir in the nuts. Scrape the batter into the prepared pan, spreading it evenly.
5. Bake the brownies in the preheated oven for 12 to 15 minutes, until just firm to the touch. Let cool in the pan before slicing.
6. Meanwhile, transfer the ice cream to the refrigerator long enough to soften but not so long that it starts to melt. Transfer to a large bowl.
7. Chop the brownies into small pieces and mix them into the ice cream. Spoon it into a resealable freezer proof container with a tight lid and freeze until firm.