Y’all. It’s summer, which means it’s ice cream season. And I am on a ROLL with making it at home, since I’d go broke hitting the various Portland creameries multiple times/week. Plus! I find my own creations more exciting a lot of the time. Thus, I’m sharing this recipe for gooey brownie bites that are specifically designed for folding into ice cream.

Maybe you want peanut butter ice cream with brownie bites instead of Oreos! Maybe, like me, you want dark chocolate ice cream with brownie bites. Maybe you just want a bag of brownie bites to keep in your freezer and eat like popcorn! I dunno. I just know these are how to make all of those things happen.

Now, importantly, these are only slightly adapted from the Salt & Straw recipe and are designed to stay chewy/gooey when frozen. As such, these gooey brownie bites for ice cream aren’t especially good as actual brownies, IMO. I have other, better recipes if you need some straight up brownies. But if you want to have that glorious chewy goodness inside of a scoop of ice cream? Look no further.

Unrelated: I can’t believe I haven’t updated this blog in almost a year. Admittedly, I’ve been working on my other blog, my coaching business, and my podcast (!!), but still. I’m going to aim for at least quarterly around here in spite of all my other projects.

Ingredients are bolded in the directions when you first encounter them, and the quantity required is included. Time estimates are bolded and italicized. I also include notes about any special equipment you’ll need.

Gooey Brownie Bites for Ice Cream

Adapted from Salt & Straw Ice Cream Cookbook

Note: this recipe makes at least enough for two batches of ice cream. Just FYI. There will be a lot of bites.

Required equipment: electric mixer. 9×9-inch baking dish is ideal, but 8×8 will work in a pinch. Cooking spray.

• 8 tablespoons (1 stick) unsalted butter
• ¾ cup (140 grams) semisweet or dark chocolate chips
• 2 eggs
• ¾ cup (150 grams) granulated sugar
• ½ cup (65 grams) flour
• ¼ cup (25 grams) dutch-process cocoa powder
• 1 teaspoon kosher salt
• ½ cup (120 grams) heavy whipping cream
• 1 cup (120 grams) marshmallow fluff (this is like ¾ of a 7 oz jar)

Prep work: heat the oven to 350°, line a 9×9-inch baking dish with foil or parchment paper and spray with cooking spray.

In a small saucepan, melt the 8 tablespoons (1 stick) butter over medium-low heat. Once the butter is melted, reduce heat to low and add the ¾ cup (140 grams) chocolate chips. Stir until chocolate is completely melted. Then, remove from heat and set aside.

In a stand mixer fitted with the paddle attachment (or a large bowl), beat the 2 eggs and ¾ cup (150 grams) sugar until the mixture turns light yellow and a bit frothy (around 3 minutes).

Reduce the speed to low and slowly add the warm chocolate mixture. Pause to scrape down the bowl, then increase the speed to medium-high and mix until entirely combined (no streaks remain).

In a small bowl, whisk together the ½ cup (65 grams) flour, ¼ cup (25 grams) cocoa powder, and 1 teaspoon kosher salt. (This is just to break up the lumps of flour and cocoa powder. You could also sift these directly into the egg mixture).

Turn the mixer on low and gently mix the flour mixture into the egg mixture until ingredients are just combined. Then, slowly drizzle the ½ cup (120 grams) heavy cream into the bowl and mix until just combined, pausing to scrape down the sides of the bowl at least once.

Use a large spoon or spatula to fold in the 1 cup (120 grams) marshmallow fluff, mixing it just enough to incorporate most of it – it’s okay if a few streaks remain, just try to get all the big lumps incorporated.

Spread batter in prepared baking pan and bake for around 30 minutes. The brownies are done when a knife inserted in the middle comes out clean and the top is crackly. Since the point of these is to be gooey in your ice cream, there is a fair bit of leeway on timing, but make sure the center isn’t jiggly.

Cool completely, then stick in the fridge for a while before cutting into bits. They cut easier (and taste better!) when cold. I slice them pretty thin, but it’s totally up to you how big you want them in your ice cream!