• 60 gr butter
  • 150 g dark chocolate
  • 2 eggs
  • 120 g sugar
  • 80 gr flour
  • vanilla ice cream


1 Preheat the oven to 180 ° C. Butter the baking tin and dust with flour.

2 Melt the chocolate in a bain-marie. Remove the bowl from the warm water and stir the butter into cubes through the melted chocolate. Allow to cool slightly.

3 Split the eggs. Beat the egg whites. Beat the yolks with the sugar to a white foam, then stir them carefully into the cooled chocolate mixture. Then fold in the egg white foam. Sift the flour over the batter and carefully fold into it.

4 Scoop the batter into the shape and smooth out. Bake in the oven for 20 to 25 minutes, until the top is dry and slightly cracked, but the middle still feels a bit sticky. Allow to cool in the form.

5 Serve a piece of brownie with a scoop of vanilla ice cream. Finish with powdered sugar and GIMBER.