The weeks seem to go by faster and faster. Aaron’s been working hard on his LSAT prep, I have some major editing assignments due soon, and Aaron’s been juggling work, internship, independent study, and job searching on top of his LSAT prep. It’s like there’s not enough hours in the day. Speaking of the job search, we’re finally at the point where we can decide which job Aaron wants to take. We’ve got 2 offers now, one from Arizona and one from Maryland! Which one should we take? We’ll be figuring it out in the next two days or so! Woohoo! The winds of change, they are a-blowin’!
Recipe from Annie’s Eats
Yield: about 2 dozen cupcakes
For the brownies:
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 Tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 large eggs plus 1 egg yolk
1 1/8 c. sugar
1 tsp. vanilla extract
For the ice cream:
1 lb. fresh strawberries, rinsed, hulled, and sliced
3/4 c. sugar
1 c. sour cream
1 c. heavy cream
1/2 tsp. freshly squeezed lemon juice
For the ganache:
4 oz. milk chocolate, finely chopped
1/2 c. heavy cream
2 Tbsp. butter, room temperature
Fresh strawberry slices
It helped to make this dessert over the span of a few days. It’s best to start with the ice cream part, because that needs a few hours to chill before you can churn the ice cream. To make the ice cream, combine the sliced strawberries in a medium bowl with the sugar and stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.
Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream, and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Chill in the refrigerator for 1 hour. You can either make it in the ice cream maker right away, or I would advise waiting until the brownies are made. It helps to have the ice cream freshly made so it is the right consistency.
To make the brownie bottoms, start by preheating the oven to 350˚F. Line two cupcake pans with cupcake liners (the original recipe recommends foil, but I didn’t want to buy them so I used paper instead. Paper worked fine). Combine the flour, baking powder, and salt in a small bowl; stir together and set aside. Place the chocolate and butter in a microwave-proof bowl and melt together at 30-second intervals until it’s melted and smooth. In a large mixing bowl, combine eggs, egg yolk, sugar, and vanilla extract. Whisk to blend. Stir in the warm chocolate mixture, and then add the dry ingredients, mixing until just incorporated.
Scoop 1 Tbsp. of batter into cupcake liner and bake until a toothpick inserted in the center comes out with moist crumbs attached, about 6–8 minutes. Leave the brownies in the muffin pan and let cool on a wire rack. If the brownies rose too much (like mine did) let them cool for a few minutes, and then press down the brownie with a spoon so there’s enough room for the strawberry ice cream. After the brownies are cooled, freeze the brownies in the cupcake pans for at least 30 minutes. At this point, put the chilled strawberry ice cream mixture in your ice cream maker. Once the ice cream is done, fill in the cupcake liners with the strawberry ice cream. Return the cupcake pans to the freezer for 45 minutes to 1 hour.
To make the ganache, place chocolate chips in a small bowl. Bring the cream to a simmer in a small saucepan. Pour the cream evenly over the chocolate, let stand for 1 minute. Stir until smooth with a rubber spatula. If the ganache is too thin, allow it to stand at room temperature to cool and become more easily spreadable. Once the ganache is at the correct temperature, scoop it by the spoonful on top of the ice cream cupcakes and spread over the tops. Garnish with fresh strawberry slices, if desired.
Remove cupcakes from the freezer 5–10 minutes before serving and enjoy!