Ice cream waffle sandwiches
Brownies with Sandra ice-cream
230 grams of chocolate with 70% cocoa, broken into pieces
120 grams of butter of at least 80% fat
80 grams of flour
25 grams of black, flavored cocoa
200 grams of sugar
1 tablespoon vanilla extract
optional: nuts, chunks of chocolate, marshmallows or others that could enrich the composition.
Put chocolate, cocoa and butter in a saucepan. Melt over low heat, stirring constantly to melt the chocolate and butter completely. Then transfer the contents to a large bowl.
Switch on the oven and set it at 175 ° C. Prepare a tray of approximately 17.5 x 30 cm or a square of 22.5 x 22.5 cm. Line the tray with baking paper so that the edges of the paper remain large enough around them.
In the chocolate mixture with butter, just warm, add sugar. Homogenize briefly with the target. Add the eggs one by one, beating after each added egg until well blended.
Add the vanilla extract and salt, then the sifted cocoa and flour through a thick sieve. Homogenize the flour with a wide, flexible spatula, raising the composition from the bottom of the bowl to the surface, just enough to mix. Add at the end your favorite additions (nuts, chocolate, etc.) and quickly incorporate with a spatula.
Pour the composition into the prepared tray and place in the oven at a medium height. Bake for 30 minutes in a preheated oven at 175 degrees Celsius.
Remove the brownies from the oven, leave to cool in the pan for 5 minutes, then grasp the edges of the other baking paper and transfer them to a cake rack, on which they are left to cool completely.
Cut the brownie with a sharp knife after it has cooled completely. It is good to wipe the knife after each cut with a damp towel.
We recommend serving brownie with vanilla ice cream with a perfect and intense taste.