Ben & Jerry's New York Super Fudge Brownies
Agree to Disagree
There are some discrepancies between the cash register at my local Ben & Jerry’s and me about how many pints of New York Super Fudge ice cream I buy in a week. I would have to say months but apparently, for full disclosure and legal reasons, I have to say weeks. Let’s just say it’s a fraction and leave it like that!
With what we can agree is that the New York Super Fudge is the best ice cream in the world! That creamy chocolate base is everything. And eating it is like a scavenger hunt. A piece of pecan, a chunk of chocolate, a bite of white chocolate and those chocolate covered almonds that I always make sure there is one for the last bite. So many midnights spent with that dude!
It’s so perfect that it never occurred to me to transfer those flavors to any other confection. Until I thought about another perfect one: brownies!!!
Yup! These are brownies stuffed with all those fixings from the original ice cream inspiration. As you can appreciate from the pics, they are super fudgy but all the nuts and fixings make every bite perfect and not too sweet. And I’m not a big fan of brownies with frostings. I happen to think that the cracked chewy top is the best part of them. But since I was looking to transfer the ice cream flavor and texture to them, I poured a thin layer of coconut ganache to add some silkiness to the texture so the crumb would not feel dry.
You have to make these fudgy and decadent brownies soon! Trust me, I know you will love them!
Now, what other ice cream should I transform???
1. Of course you may leave out any of the fixings, just try substitute with a bit more of the others you are using.
2. I made the ganache with coconut milk but you can make it with heavy cream, as the original recipe uses. You will not need to stir frequently with this.
Ben & Jerry’s New York Super Fudge Brownies
Organic free range butter – 1 ½ stick, 12 TBSP
Raw sugar – 1 ½ cup
Unsweetened cocoa powder – ¾ cup
Vanilla extract – 1 Tsp
Fine sea salt – ¼ Tsp
Organic free cage eggs – 3
Chopped pecans – ½ cup
Unbleached organic all purpose flour – ¾ cup
White chocolate chips – 1 cup
Semi-sweet chocolate chips or chunks – 1 cup
Chocolate covered almonds – 1 cup
Extra fixings to decorate
Coconut Milk Chocolate Ganache
Semi-sweet chocolate chips – 1 cup
Coconut milk - 1 cup
For an 8” x 8” baking pan
Total time - 50 minutes Active time - 20 minutes
Equipment - Large bowls and skillet
To make the brownies: Preheat oven to 350°. Grease a 9x9 metal baking pan or cover the bottom with parchment paper.
Put butter in a large glass bowl and place it on a large skillet filled with some water. Heat it over medium heat until melted. Add the sugar and stir until the sugar dissolves into the butter. You’ll end up with a paste that is smooth and just a bit grainy. Take it out of the skillet and let it cool completely.
After the butter mixture has cooled down mix in the cocoa powder. Add the vanilla and salt and stir. Add the eggs, one at a time, and mix well, waiting until one is incorporated before adding the next one. Mix in the chopped pecans. Add the flour and gently mix just until you can’t see streaks of flour. Add the white chocolate chips, semi-sweet chocolate chip or chunks and the chocolate covered almonds and fold them into the batter.
Transfer the batter to the pan and bake for 30 to 35 minutes, until you insert a toothpick through the center and it has melted chocolate but the crumb seems dry.
Let it cool down completely before pouring the ganache on top.
To make the ganache: Place the chocolate chips in a medium glass, ceramic or metal bowl.
Heat the coconut milk in a small saucepan until gently simmering. Retire from heat and pour it over the chocolate chips. Wait about two minutes and stir until the chocolate has completely melted.
Place the bowl in the fridge and gently stir every 10 to 15 minutes for about two hours, until ganache has a soft spreadable consistency.
Spread some of the ganache over the brownies and sprinkle extra chopped pecans, white chocolate chips and chopped chocolate covered almonds.