Brownie with vanilla ice cream and hot chocolate cream

Brownies keep well in the fridge for a week and about two months in the freezer. Instead of nuts, almonds or chestnuts can be used.

• 220 gr. butter
• 220 gr. sugar
• 4 eggs
• 1 chocolate tablet
• 70 gr. Flour

1. In a saucepan over low heat, melt 120 grams of the chocolate tablet with the butter. Then we let it cool. If you want, you can melt the butter in the microwave first.
2. In a separate container put the eggs with the flour and sugar. Mix everything well, either with the mixer or by hand. Chop the nuts that you will have to add later. The amount and thickness depends on each taste.
3. Add the chocolate with the butter (warm) to the mass of eggs, flour and sugar. And mix it all well again. Add the chopped walnuts to the dough and mix again.
4. Butter a round mold with high edges well. Make sure it’s not cake, since it has low edges. Little by little pour the dough into the mold.
5. Once you have poured all of it, put it in the oven at 180º, for 30 minutes. Depending on the oven, the time may vary. Check the cooking with the tip of a knife or similar, it has to come out clean and dry from the dough.
6. Once the 30 minutes have elapsed, remove it from the oven. And once cold you will have to unmold it.
7. Serve with two scoops of vanilla ice cream and hot chocolate sauce on top of the ice cream.
8. To make the chocolate sauce, melt the rest of the chocolate tablet by mixing it with 5 tablespoons of milk, so that it is not too thick. Depending on the tastes of each one, we can pour a little chocolate sauce over the brownie and/or chopped walnut. To decorate, some peeled walnuts.