If there is ice cream in the house, Eric is incapable of eating anything that could be considered a dessert without a scoop of said ice cream to go with it. He of course pulled out the vanilla when I made these amazing awesome brownies, and it made me think for some reason of my sister Nikki and her deceptive ice-cream-cake-full-of-lies from a few years ago.
BYU and the University of Utah have a huge rivalry, and every year they have an ice cream contest. Local stores stock up on BYU ice cream and U of U ice cream, they keep track of sales, and at the end of the football season whichever team has sold more ice cream wins.
Nikki’s husband Mike is a huge BYU fan, so for his birthday she decided to make him an ice cream cake with BYU ice cream. Except that the day of the party came and…every single store within reasonable driving distance was completely sold out of BYU ice cream. That’s when she remembered that the ice cream is the same for each team, the only difference is the packaging: blue for BYU or red for U of U.
Oh yes, she did. I think we may have actually burned the empty U of U ice cream boxes after we made the cake so that he would never find the evidence. The ice cream cake was delicious…but only because he had no clue that it was ice cream from the enemy.
I actually called Nikki before writing this story just in case she hadn’t fessed up to Mike yet. I didn’t want to be the cause of their divorce.
Now about these brownies. Everyone knows that everything tastes better when you put browned butter in it. It’s a fact. Brownies are no exception. You can’t even taste the browned butter, but it works its magic to make the brownies ridiculously rich and decadent. Seriously, the batter is so thick you could probably turn the unbaked pan upside down and it wouldn’t come out.
I’m a brownies-and-milk kind of girl, but even I have to admit that ice cream definitely ameliorates these already fabulous brownies. Prepare yourself. You will need something, because these brownies will make all of those got-milk commercials come true, and you may actually die from chocolate overload if you don’t have at least a glass of milk. Enjoy!
Browned Butter Brownies
Source: Something Swanky
Makes one 9×13 pan.
2 1/2 sticks salted butter (1 1/4 cup)
2 1/2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon salt
1 tablespoon water
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup high quality semi-sweet chocolate chips
Preheat oven to 350 degrees.
Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray. Or just spray the pan.
Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown colored milk solids or “bits”. When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done. (Here’s a good lesson on browned butter.)
While your butter is browning, combine sugar and cocoa in a bowl or stand mixer.
Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking. You don’t want it to burn). Beat the mixture until it is smooth, almost creamy.
Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
Add the flour and chocolate chips and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It’s awesome.
Use a sturdy rubber spatula to spread batter in the 9×13 pan. Bake for 25-30 minutes until toothpick inserted comes out clean.
Let cool, then cut into 2″ squares to serve. (Or don’t let it cool, and cut it into 5″ squares like me.)