Ingredients
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1 cup (130 g) all-purpose plain Flour
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½ tsp Baking Powder
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½ tsp Salt
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1 cup (225 g) Unsalted Butter
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2 cups (400 g) Sugar
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2 tsp Vanilla Extract
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4 large Egg
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¾ cup (60 g) Scharffen Berger unsweetened Cocoa Powder
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1 cup Walnuts
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10 oz (280 g) Scharffen Berger Bittersweet Chocolate
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Espresso Ice Cream
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2½ cups (600 ml) heavy double Cream
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2 cups (480 ml) whole Milk
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4 tsp instant Espresso Powder
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8 large Egg
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¾ cup (150 g) Sugar
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¼ tsp Salt
Directions
John Scharffenberger and Robert Steinberg began making exquisite artisanal chocolate in South San Francisco in 1997; today, Scharffen Berger chocolate is distributed all over the country and is owned by Hershey. Scharffen Berger’s dark chocolate bars and cocoa set an international standard, previously held only by European brands. John was a vintner prior to becoming a chocolatier. Though he has since sold the Mendocino winery, Scharffenberger sparkling wine continues to be a favorite.
This recipe uses Scharffen Berger cocoa powder and chopped chocolate bars for brownies that never fail to please. In lieu of coffee at the end of this summer meal, pair the brownies with homemade espresso ice cream. The designated drivers will thank you.
Steps
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1
Done
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Adjust an oven rack in the center of the oven. Preheat the oven to 350°F/180°C/gas 4. Butter a 9-by-13-in/23-by-33-cm baking pan. |
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2
Done
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Sift the flour, baking powder, and salt together into a medium bowl. |
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3
Done
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In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat to combine. Beat in the vanilla, then the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the cocoa and beat gently. In two additions, beat in the flour mixture just until incorporated. Add the nuts and chocolate and stir to combine. |
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4
Done
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Scrape the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until the sides have pulled away from the pan and the top is cracked; a toothpick inserted in the center will have moist crumbs attached. Remove from the oven and let cool in the pan on a wire rack/cake cooler. Cut into 24 squares to serve. |
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5
Done
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Serve with Espresso Ice Cream. |
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6
Done
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Espresso Ice CreamIn a medium saucepan, combine the cream, milk, and espresso powder. Cook over low heat for 5 minutes, or until bubbles form around the edges of the pan. Do not simmer. Remove from heat, cover, and let stand for 30 minutes. |
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7
Done
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Using an electric mixer, beat the egg yolks, sugar, and salt at high speed until the mixture has doubled in volume. Reduce the speed to medium. Gradually beat in 1 cup/240 ml of the cream mixture to temper. Again add 1 cup/240 ml of the mixture and beat to combine. Return to the saucepan and cook over low heat, stirring often, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat and strain into a medium bowl set in an ice bath. Let cool completely. Cover and refrigerate for at least 2 hours or overnight. |
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8
Done
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Freeze in an ice cream maker according to the manufacturer’s instructions. |
