Chocolate Brownies for Ice Cream

Note that these brownies come out rather soft compared to regular chocolate brownies; however, they are (as Baby Bear says) juuuuuuust right to mix in to your homemade ice cream: chewy, cold and chocolatey!


4 oz unsweetened chocolate

1/2 Cup butter

4 large eggs, at room temperature

1/2 tsp salt

2 Cups sugar

1 tsp Vanilla Extract

1 Cup flour


Preheat oven to 350°F, and spray a 13″ x 9″ baking pan lightly with non-stick cooking spray.

Melt the baking chocolate in a small, heavy pan over low heat (or in the top of a double boiler over simmering water), stirring occasionally as it melts. Remove melted chocolate from stove and allow to cool to room temperature.

Crack eggs into a mixing bowl and use electric mixer to whisk at medium-high speed. Add salt and whisk until eggs are fluffy. Add sugar and vanilla extract, a little at a time. Using a spatula, carefully fold in melted chocolate. Add flour, a little at a time, and stir manually until just combined.

Transfer batter to the prepared 13 x 9 pan and bake in oven, on the middle rack, for 25 – 30 min. Remove pan from oven and allow brownies to cool completely while still in the pan.

For use in homemade ice cream, chop brownies into bite-size pieces (the size of chunks you like in your brownie ice cream :). Arrange brownie chunks on a plate, cover with plastic wrap, and chill for at least one hour.

Make your ice cream “base” according to recipe directions, and freeze according to manufacturer’s instructions. Just as the ice cream stiffens to “soft serve” consistency, right before it is ready, add the brownie chunks, and continue freezing for another 2 – 3 minutes to allow chunks to distribute throughout ice cream.

Transfer finished ice cream to serving/storage container. Try not to eat it all before sharing with others.