Brownie with Caramel Ice Cream


Last year we gathered at a neighbor’s/DH college friend’s for dinner with another couple (also neighbors and college friends!) and had a great time.  We agreed to work out a schedule to meet regularly, but couldn’t stick to it.  After rescheduling a couple of times, we finally met this Sunday at our place – almost a year after our first gathering!  Since this was the first time these friends were coming over, I wanted to pull out all the stops.  Everything was made from scratch.  Post-mortem, DH and I were wondering if our over-eagerness scared “our dates”, I mean, neighbors away but our next gathering is already scheduled in Outlook so I know that’s not the case.  The main course was a given – and you’ll see why on Friday – but I had a difficult time coming up with something tasty and easy to end the meal.  Then it hit me: who doesn’t love a brownie with ice cream (other than my friend Andy)?  

My go-to brownie recipe is from, and it is rightly named Best Brownies.  I usually skip the suggested frosting, but add half of a 6oz. bag of semi-sweet chocolate chips to the batter and bake for 25 minutes at 350F°.  If the chips are not added, the brownies are cake-like instead of fudgy.  This was the recipe that made me forget pre-made mixes.  I think I already know it by heart:

Sift together:

  • 1/3 cup cocoa powder
  • 1/2 cup A/P flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Mix the dry ingredients together with one melted bar of butter, 1 cup of sugar, two large eggs, and 1/2 tsp of vanilla.  Mix in from 1/2 to 3/4 cups of chocolate chips and move to a greased 8″ x 8″ pan (I use glass/Pyrex).

As for the ice cream, I really wanted to try salted caramel in my third attempt to recreate the taste.  I did chicken out based on the outcome of the sauce for the Christmas cheesecake and added only 1/2 tsp to the mix (1/4 to compensate for not using salted butter in the recipe, 1/4 that was half of what the recipe called for).  Of course it wasn’t salty enough, but it the caramel ice cream was super tasty as it was!  The recipe I used is Dave Lebovitz’s , as published in the second issue of Desserts Magazine and in his blog.  Since my batch is already running low, I’m considering making a new batch again this weekend, just as written, and maybe throwing in some chopped toasted pecans.

Spin this round and round and round… like an ice cream maker round round round round.  The KA ice cream bowl for the stand mixer rocks!

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

2 Responses to “Brownie with Caramel Ice Cream”

  1. Karla
    February 27, 2011 at 3:57 am #

    I LOVE this caramel ice cream recipe from David Lebovitz and I have the KA ice cream bowl attachment, as well. Damn, I should make some more ice cream one of these days…I bet your guests loved your dinner! It sure sounds good to me!


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