Smoked Chocolate Brownie Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Melt Butter and Mix Sugars

In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar and brown sugar until combined.

Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, and smoked sea salt.

Mix Dry with Wet

Gradually add the dry ingredients to the butter mixture, stirring until just combined. Fold in the dark chocolate chips.

Bake

Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.

Cool

Remove from the oven and allow to cool completely in the pan before cutting into squares.

Mix Ingredients

In a mixing bowl, whisk together heavy cream, whole milk, sugar, olive oil, vanilla extract, and sea salt until the sugar is dissolved.

Chill Mixture

Cover and refrigerate the mixture for at least 2 hours or overnight.

Churn Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze

Transfer to an airtight container and freeze for at least 4 hours to firm up before serving.

Prepare the Pecan Coating

In a saucepan over medium heat, combine sugar, water, cinnamon, and sea salt. Stir until the sugar dissolves.

Add Pecans

Add the pecan halves to the saucepan and stir to coat them evenly with the syrup.

Cook and Cool

Continue cooking, stirring frequently, until the pecans are toasted and the syrup crystallizes. Spread the pecans on a baking sheet to cool.