brownies. with raspberries and ice cream.

8 tbsp (113g) butter

8 oz (226g) milk chocolate

1 cup + 2 tbsp (228g) sugar

3 eggs

2 tsp vanilla

1 cup (125g) AP flour

2 tbsp (13g) cocoa powder

1/2 tsp salt

Oven 350 F. One 8 inch cake pan, greased with butter and then dusted with cocoa powder.

Place the butter and chocolate into a saucepan. Heat over low, stirring constantly, until butter and chocolate have just melted. Immediately take off heat, you don't want to cook the chocolate, it will seize up. Let cool to room temperature. In a separate bowl, whisk the sugar, eggs and vanilla together until thick and pale. Whisk in the chocolate mix. Sift the flour, cocoa and salt over. Stir until just combined. 

Pour into the prepared pan and bake for 30-40 minutes, until the center has just set. Let cool completely then remove from pan and cut.

@SeriousEats

I severely under baked my brownies. Like cut them up and the center just oozes out everywhere, under baked. Lets be real though, are gooey brownies ever really a problem? I don't think so. I just let them hang out in the fridge and the center set a little bit more and just ate them cold. Still a bit of a fudgy mess but oh well. When it mixed in with the vanilla ice cream it was great. Not homemade ice cream, but it was still dope.