Chocolate Brownie Monemvasia Malvasia Recipe

Melt the Chocolate and Butter

Preheat your oven to 350°F (175°C). In a medium saucepan, melt 1 cup of unsalted butter and 8 oz of bittersweet chocolate over low heat, stirring until smooth. Remove from heat and let it cool slightly.

Combine Sugars and Eggs

In a large mixing bowl, combine 1.5 cups of granulated sugar and 0.5 cups of brown sugar. Add 4 large eggs, one at a time, whisking well after each addition. Stir in 2 tsp of vanilla extract.

Mix Wet and Dry Ingredients

Pour the melted chocolate mixture into the egg-sugar mixture and stir to combine. In another bowl, whisk together 1 cup of all-purpose flour, 0.5 cups of unsweetened cocoa powder, and 0.5 tsp of salt. Gradually fold the dry ingredients into the wet ingredients until just combined. If using, fold in 0.5 cups of chocolate chips.

Bake the Brownies

Pour the brownie batter into a greased 9x13 inch baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool in the pan before cutting into squares.

Mix Ice Cream Ingredients

In a medium bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, 3 tbsp of granulated sugar, 2 tsp of vanilla extract, and a pinch of salt until the sugar is dissolved.

Chill and Churn

Cover the mixture and refrigerate for about 2 hours. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze the Ice Cream

Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.

Assemble the Dessert

Serve the brownies warm with a scoop of vanilla ice cream on top. Optionally, drizzle with chocolate sauce or sprinkle with powdered sugar for added presentation.