This gooey fudgy dark chocolate brownies recipe is sooooooo good. I am obsessed with these brownies. First thing to do is check my printable recipe at the bottom of this post. Gather and measure all your ingredients.
Start by positioning a rack in the lower third of your oven and preheat to 325° F. Next, cut an 8 by 16-inch piece of parchment paper.
Lightly butter an 8 by 8 by 2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment including the paper on the sides of the pan.
Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth.
Remove from the heat. With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time.
Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.
Fold the walnuts into the batter. (I also added some dried cherries.)
Pour the batter into the prepared pan and tap the pan bottom on your counter top to level the batter.
Bake for 30 to 35 minutes, or until a skewer in the center comes out moist but clean.
On Valentine’s Day I made berry ice cream. It’s a simple homemade ice cream recipe with mixed frozen berries. My ice cream maker is a Cuisinart, so to start, I looked up a few recipes on their website. Then I chose the ingredients I liked and combined the recipes into the one that I am sharing in this post.The recipe for ice cream is so easy if you have an ice cream maker. Just mix the ingredients, add them to the machine, step back and watch the magic happen. It’s that simple.
As for the ingredients, heavy cream, milk, vanilla, a pinch of salt and frozen berries is all you need. I prefer to use vanilla bean paste.
Using a hand mixer helps, but it’s not really necessary.
I pulse the frozen berries in my blender before I add them to the mixture.
You don’t need to mix for very long if you use agave nectar, but granulated sugar takes longer to dissolve.
Just cover and refrigerate the mixture for at least an hour, or you can even leave it over night.
I have a quick video on my Instagram profile of the ice cream maker at work. It’s noisy, but worth the “sound pollution” and the wait.
Here’s the very berry ice cream after a few hours in the freezer. You should remove it from the freezer at least 10 minutes prior to serving. One quick caveat: you will love this so much you may not want to buy ice cream from the grocery store again.
I bought some peaches that turned out to be not as sweet as I expected. Isn’t that disappointing? What to do with all that fruit? Here is a wonderful solution. Bake a fruit and nut crumble dessert. It’s easy and now all the fruit you purchased won’t go to waste. Serve it warm with vanilla ice cream.
You can substitute the peaches and walnuts for plums and almonds if you’d like. Any fruit and nut combination will work.
This is the first time I used my new Cuisinart® Ice Cream, Yogurt & Sorbet Maker. The recipe came straight from the Cuisinart website. It’s really simple.
Combine sugar and water in a small saucepan over medium high heat; cook until sugar is dissolved. Allow to cool completely. Stir in zests and juices. I used lemon, lime and orange juice and zest.
Freeze in Cuisinart® Ice Cream, Frozen Yogurt & Sorbet Maker for 20 to 25 minutes.
It is very tart. I think the next time I would use a little less sugar. I also let it set in a glass bowl in the freezer for several hours before serving. It makes a very refreshing ending to a meal. Or if you really want to be “fancy”, serve before the main course to “cleanse the pallet”.
My next attempt at frozen dessert will be Salted Caramel Ice Cream.