Ease of preparation: Moderate
Preparation time : 20 minutes
Cooking time: 30 minutes
Cooling time : 4 hours
Serves : 6
Ingredients
- 3/4 cup (180 ml) all purpose flour, sifted
- 1/4 cup (60 ml) cocoa, sifted
- 1/4 tsp (1 ml) salt
- 6 oz (170 g) semi-sweet chocolate, chopped
- 3/4 cup (180 ml) unsalted butter, cut in cubes
- 1 cup (250 ml) sugar
- 3 eggs
- Vanilla ice cream
- 6 (2 Tbsp/15 ml) cups espresso coffee
Method
- Place rack in centre of oven. Pre-heat oven at 325 °F(170 °C)
Cover bottom of an 8” (20 cm) square cake tin with parchment and butter sides. - In a bowl, mix flour, cocoa and salt. Set aside.
- In a double-boiler, melt chocolate and butter. Remove bowl from double-boiler. Incorporate sugar with whisk. Add eggs one at a time and beat 2 minutes. With a wooden spoon, fold in dry ingredients. Pour batter in cake tin and bake 25 to 30 minutes or until the centre is firm but moist
- Let cool in tin approximately 4 hours. Turn out of tin and cut into pieces.
- Adult’s version
- Place one brownie piece in a glass cup. Garnish with a scoop of ice cream and add the espresso.
- Children’s version
- Place one brownie piece in a plate and garnish with a scoop of ice cream.