Our Madagascan Vanilla Gelato has a neutral and versatile flavour that doesn’t overpower the taste of the brownies. It allows the unique flavour of the brown butter and chocolate in the brownies to shine while providing a complementary background. Its subtle sweetness and aromatic notes work well with the deep, caramelised flavours of brown butter in the brownies. The gooey, fudgy texture of brownies contrasts nicely with the creamy, velvety texture of gelato. The combination of soft, chewy brownies with the smoothness of the gelato adds to the overall pleasure of eating.
The warm, gooey brownies provide a comforting and rich base, while the cold vanilla gelato adds a contrasting temperature. This temperature difference enhances the overall sensory experience, making it more enjoyable. Brown butter gooey brownies are often rich and decadent due to the use of brown butter. Our Lacock Madagascan Vanilla gelato, with its creamy and smooth texture, balances the richness of the brownies, providing a contrast in both flavour and mouthfeel.
- 170gr butter
- 3 eggs
- 340gr brown sugar
- 90gr plain flour
- 1 teaspoon of baking powder
- 75gr cocoa powder
- 1 teaspoon of sea salt
- 1 pack of chocolate chunks and walnuts if wanted
Pre heat the oven at 200°C. Melt the butter in a pan at low heat until it start bubbling, let it sit for 5 minutes until cool. In a separate mixing bowl, add the eggs and brown sugar. Whisk for around 8 to 10 minutes until sugar granules are dissolved and fluffy texture. Add the butter once cooled, following by the flour, cocoa powder and baking powder. Add sea salt, chocolate chunks and any wanted toppings, mix carefully until all integrated. Pour the mixture into a squared tin with baking paper and bake for about 20-25 minutes. Once cooked, let it cool down for 15 to 20 minutes. Slice and serve, then top with our Madagascan Vanilla Gelato and enjoy!