Method

Brownies

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper leaving an overhang on two sides for easy removal; lightly butter the parchment.

Melt chocolate and butter

In a heatproof bowl set over a saucepan of barely simmering water (double boiler) or in short bursts in the microwave (stirring every 20–30 seconds), combine the chopped bittersweet chocolate and the unsalted butter. Heat until fully melted and smooth. Remove from heat and let cool for about 5 minutes.

Whisk sugars and eggs

In a medium bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking briskly after each addition until glossy. Stir in the vanilla extract.

Combine chocolate and egg mixture

Temporarily temper the egg mixture by whisking in about 2 tablespoons of the melted chocolate to warm it, then pour the rest of the melted chocolate into the egg-sugar mixture and fold gently with a spatula until combined and smooth.

Add dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, fine sea salt, and espresso powder (if using). Fold the dry ingredients into the chocolate mixture with a spatula just until no streaks of flour remain — do not overmix. Fold in the chopped nuts if using.

Bake

Scrape the batter into the prepared pan, smoothing the top. Bake in the center of the oven for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even baking.

Cool and slice

Allow the brownies to cool in the pan on a wire rack for at least 30 minutes to set. Use the parchment overhang to lift the brownies out, then transfer to a cutting board and slice into four even squares (for large a la mode servings) or more for smaller portions.

Assembly — Brownie à la mode

Warm the brownies: If you prefer a warm brownie, reheat each brownie square for 10–12 seconds in a microwave on high (test one) or place on a baking sheet in a 300°F (150°C) oven for 5–7 minutes. Be careful not to overheat; the center should be warm but not melted.

Plate: Place one warmed brownie square on each dessert plate or shallow bowl.

Top with ice cream: Immediately place two scoops of vanilla ice cream on top of the brownie (or one large scoop if preferred). The contrast of warm brownie and cold ice cream is key.

Finish: Drizzle about 1 tablespoon of hot fudge or warm chocolate sauce over the ice cream and brownie. Sprinkle a tiny pinch (about 1/8–1/4 tsp) of flaky sea salt over the top if desired to enhance flavor. Garnish with a fresh mint sprig.

Serve: Serve immediately with a dessert fork and (optional) spoon. If making ahead, bake brownies up to 2 days in advance, cool completely, and store in an airtight container; rewarm just before serving and add fresh ice cream.

Brownie À La Mode Recipe