Brownies with Espresso Coffee | RICARDO

Ingredients

• 3/4 cup (180 ml) all-purpose flour, sifted
• 1/4 cup (60 ml) cocoa, sifted
• 1/4 teaspoon (1 ml) salt
• 6 oz (170 g) semi-sweet chocolate, chopped
• 3/4 cup (180 ml) unsalted butter, cut in cubes
• 1 cup (250 ml) sugar
• 3 eggs
• 6 small scoops vanilla ice cream
• 3/4 cup (180 ml) espresso coffee