Ingredients:
- 8 Tbs. (1 stick) unsalted butter
- 4 oz. bittersweet chocolate, broken into pieces
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3 oz. bittersweet chocolate, roughly chopped
- Bing Cherry Ice Cream for serving
Directions:
Prepare a medium fire in a grill or preheat an oven to 350°F. Grease the wells of a preseasoned cast-iron biscuit pan.
In a saucepan over medium-low heat, melt the butter and chocolate pieces, stirring constantly. Let cool slightly.
In a bowl, whisk together the flour, cocoa, baking powder and salt.
In a large bowl, whisk together the sugar, eggs and vanilla until smooth. Add the chocolate mixture and whisk until incorporated, then whisk in the flour mixture until combined. Stir in the chopped chocolate.
Divide the batter among the prepared wells, spreading evenly. Place the pan on the grill, not over direct heat, and cover the grill, or place the pan in the oven. Bake until the tops of the brownies are shiny and a toothpick inserted into the center of the brownies comes out with a few crumbs attached, 20 to 30 minutes. If using a grill, keep the internal temperature around 350°F.
Transfer the pan to a wire rack and let cool for 15 minutes. Turn the brownies out onto the rack and let cool completely. Top each brownie with a scoop of Bing cherry ice cream. Serves 7.
In a saucepan over medium-low heat, melt the butter and chocolate pieces, stirring constantly. Let cool slightly.
In a bowl, whisk together the flour, cocoa, baking powder and salt.
In a large bowl, whisk together the sugar, eggs and vanilla until smooth. Add the chocolate mixture and whisk until incorporated, then whisk in the flour mixture until combined. Stir in the chopped chocolate.
Divide the batter among the prepared wells, spreading evenly. Place the pan on the grill, not over direct heat, and cover the grill, or place the pan in the oven. Bake until the tops of the brownies are shiny and a toothpick inserted into the center of the brownies comes out with a few crumbs attached, 20 to 30 minutes. If using a grill, keep the internal temperature around 350°F.
Transfer the pan to a wire rack and let cool for 15 minutes. Turn the brownies out onto the rack and let cool completely. Top each brownie with a scoop of Bing cherry ice cream. Serves 7.
Williams-Sonoma Kitchen.
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