a little different than Moosewood’s. As good out of the ice cream as in.


4 oz unsweetened chocolate (i usually use 5+, and either Valhrona, Callebaut, or Scharffenberger chocolate.)
1/2 cup (1 stick) butter
4 large eggs, at room temperature
1/2 tsp salt
2 cups sugar
1 tsp vanilla extract
1 cup all-purpose flour


*Preheat the oven to 350F. Butter and lightly flour a 13x9-inch baking pan.

*Melt the chocolate and butter in the top of a double boiler over simmering water. Let cool in the pan to room temperature. If you’re in a hurry, you can quickly cool it in the refrigerator, but be sure it doesn’t get solid again.

*Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooled chocolate mixture. Add the flour and fold just until blended. (It is important to fold in the chocolate and flour gently to keep the batter as fluffy as possible.)

*Pour the batter into the prepared pan and smooth the top. Bake 25 to 30 minutes. Let cool in the pan completely before cutting. Makes 9 brownies, 4x3 inches each.

Recipe from Ben & Jerry’s Ice Cream and Dessert Book, 1987.