Ingredients

2 cups half-and-half

1 cup whipping cream

1 cup minus 2 tablespoons sugar

2 tablespoons peach preserves (not jelly)

1 vanilla bean, split and scraped

Directions:

1. Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
2. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
3. NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

INGREDIENTS

Fudge Brownies:

• 3/4 cup unsalted butter, cut into tablespoons
• 1 pound 72% dark chocolate, finely chopped
• 5 large eggs
• 1 3/4 cup light brown sugar, packed
• 1/2 teaspoon fine sea salt
• 1 cup all-purpose flour

Coconut Topping:

• 14 oz bag sweetened shredded coconut, about 4 1/3 cups
• 3/4 cup sweetened condensed milk

Almond Topping:

• 1 1/4 cup sliced almonds
• 4 oz dark chocolate melted

INSTRUCTIONS

1. Preheat oven to 350 degrees F.  Line a 9″x13″ baking pan with parchment paper. Butter sides of pan.  Set aside.
2. Fill a pot with about 1-inch of water. Bring to a simmer. Place a large heat-proof bowl over simmer water. Add butter and chopped chocolate in bowl. Slowly melt chocolate and butter until smooth. Be careful not to overheat the chocolate. Stir as needed to ensure the chocolate melts evenly. Remove from pot and let sit at room temperature as you prepare remaining ingredients.
3. Combine eggs, brown sugar, and salt. Use a hand mixer or stand mixer to mix ingredients together. Mix for 4-5 minutes until mixture is thick and pale in color. Mix until ribbon stage is achieved.
4. Add melted chocolate to egg mixture. Fold to combine. Add flour and gently fold until there are no longer any dry streaks of flour.
5. Pour mixture into prepared baking pan. Spread into an even layer. Bake for 25-30 minutes until the top of the brownies crack. No need to test with a toothpick. The brownies will be wet and fudge-like until it cools. Let brownies cool in pan while you prepare toppings.
6. Coconut Topping: In a large bowl, fold together coconut and condensed milk. Spread coconut mixture over slightly cooled brownies.
7. Almond Topping: Sprinkle sliced almonds over coconut. Gently press to ensure almonds stick to coconut. Drizzle melted chocolate over almonds. Place brownies in the fridge to set up. Chill for 1 hour (or overnight).
8. Slice chilled brownies to desired portions. Let chilled brownies sit at room temperature for 10-15 minutes before serving. Store brownies in an airtight container. To extend life of brownies, keep stored in the fridge.

RECIPE NOTES

It is best to cut brownies while they are cold to ensure clean slices.  Use a sharp knife and wipe knife clean after each slice.

Prep: 25 min Bake 35 min Total: 1 hr 10 min Yield: 16-20 Oven Temp: 350 degrees

Ingredients

• 1/2 cup (115g) salted or unsalted butter*
• two 4-ounce (228g) semi-sweet chocolate bars, coarsely chopped*
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour
• 2 Tablespoons (11g) unsweetened natural or dutch-process cocoa powder
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips
• optional: chocolate buttercream

Instructions

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly. Or melt in a large microwave safe bowl in 20 second increments, stirring after each. Remove from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×9 inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
4. Pour/spoon batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides. Frost with chocolate buttercream, if desired. Cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
6. Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week. Frosted brownies stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Notes

1. Make Ahead & Freezing Instructions: For longer storage, these brownies (both frosted and unfrosted) freeze well for up to 3 months. Thaw overnight in the refrigerator before serving.
2. Butter: I love to use salted butter in these brownies! If using unsalted, don’t increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.
3. Chocolate: Use real, quality chocolate. You can find the 4 ounce baking bars in the baking aisle. I like using Ghirardelli or Baker’s brand.
4. Baking Pan: You can use an 11×7 inch baking pan instead. The bake time is about the same.