Warm, fudge brownies with barley ice cream from Blue Hour. Recipe below:
2 sticks unsalted butter cut into pieces, plus more for greasing the pan.
8 oz dark chocolate, broken
2 cups sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
4 large eggs
1 cup flour
1 cup chopped pecans and walnuts
Put about 2″ water in a saucepan over the stove and heat it to boiling. Reduce heat to a simmer, and put butter and chocolate in a heat proof bowl. Set over the simmering water and melt completely, stirring. In a mixer, mix the eggs, sugar, vanilla, and salt until well combined. Pour in the melted chocolate mixture and mix thoroughly. Slowly add the flour. Add the nuts.
In a buttered 9″x13″ pan, line with parchment paper with the paper coming up the sides. Butter the parchment paper, and pour the batter in. Pick up the pan and bang it on the counter 2-3 times to release air bubbles. Place in a preheated 350 F oven for 25 minutes, or until the edges are puffy, the top cracks, and a toothpick in the center comes out with crumbs attached. Transfer to a wire rack and cool completely. Use the parchment paper handles to get the brownies out of the pan, then cut and serve with caramel, ice cream, strawberries, or chocolate sauce.