Fudgy Brownies with Vanilla Ice Cream and Caramel Popcorn

Recipe for a baked dark chocolate brownie, combined with milky ice cream and homemade popcorn

This brownie, made with dark chocolate is nice and fudgy and not too sweet. It is complemented by tasty vanilla ice cream and homemade caramel popcorn, which adds a nice crunchiness. While a delicious chocolate brownie is always a treat, in this spectacular combination it is a perfect finish for any menu.

50 minutes

For 10 people

INGREDIENTS (10 portions)

For the Brownies
250 g dark chocolate (70% cacao)
150 g caster sugar
1 tbsp caster sugar, for decoration
250 g Oldenburger Butter, unsalted
2 eggs
2 heaped tbsp self-raising flour
2 heaped tbsp quality cocoa powder 

For the Ice Cream
2 l Oldenburger Whipping Cream, 30% fat
4 eggs yolks
800 ml Oldenburger Fullcream milk, 3.5% fat
200 g sugar
2 vanilla pods
3 tbsp vanilla syrup
2 tbsp trimoline (invert sugar, see chef to chef tips)

For the Popcorn
50 g corn grains
100 g sugar
2 tbsp honey
50 ml Oldenburger Chef’s Cooking Cream, 20% fat
20 g Oldenburger Butter, unsalted
sunflower oil, for frying

INSTRUCTIONS

A delicious chocolate brownie is always a treat and in this combination a perfect finish for a menu – and yet it is easy to prepare.

Preparation
Dice the Oldenburger Butter. Line the base of a 20 cm square baking tin with baking parchment. Preheat the oven at 180°C.

The Ice Vanilla Cream
Heat the Oldenburger Fullcream Milk, but do not let it boil. In the meantime, mix the egg yolks with the sugar, mark from the vanilla pods and vanilla syrup until the sugar has dissolved well. Stir the hot milk into the sugar-egg mixture until everything is mixed. Let the milk simmer again in the pot until the mixture becomes creamier. Be careful not to boil, otherwise the egg yolk will curdle. Remove the mixture from the heat and stir cold in a cold water bath. Put the mixture in an ice machine and wait for the perfect texture.  

The Brownie
Grate the dark chocolate into a bowl, add the Oldenburger Butter and a pinch of sea salt. Melt in a bowl over a pan with gently simmering water, stirring regularly, then remove from the heat and leave to cool a little. Crack the eggs into a bowl, then add the sugar and whisk until fluffy. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold into the melted chocolate. Pour the mixture into the baking tin and bake for approx. 25-30 minutes. Leave to cool before cutting.

The Popcorn
Heat the oil in a pot at high level, add the corn grains and put a lid on. Heat sugar in another pot at high temperature and let it melt until golden brown and liquid. Pour in the Oldenburger Chef’s Cooking Cream and Oldenburger Butter. Let it boil until a creamy brown syrup, then add the honey. When the popcorn is ready just sprinkle the sauce over it and mix it well in a bowl.

The Final Touch
For serving, dip a spoon in hot water, so you can make a perfect scoop of ice cream. Sprinkle some caster sugar on the brownie and place the ice cream scoop on top.

TIPS FROM CHEF TO CHEF

01. Inverted sugar syrup is an edible mixture of two simple sugars – glucose and fructose – that is made by heating sucrose with water.

02. Butter adds a special flavour to any baking product. It also makes a cake more supple and juicy. This is because the ingredients react chemically as well – which is why butter in cakes is different from melted butter in a frying pan. The temperature in a baking product is not as high as the surrounding oven temperature. In cakes, the temperature is usually around 100 °C. So don’t worry – the butter will not burn.