Chocolate Brownie & Ice Cream Recipe

Prepare oven and pan

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal; lightly butter the parchment.

Melt chocolate and butter

Place the chopped chocolate and butter in a heatproof bowl set over a barely simmering saucepan of water (double boiler) or microwave in 20–30 second bursts, stirring between, until smooth. Remove from heat and let cool 3–5 minutes.

Combine sugars and eggs

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

Mix wet and dry

Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture and fold gently to combine. In a separate bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet just until no streaks of flour remain—do not overmix. Fold in the optional nuts or chocolate chunks if using.

Bake

Spread the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 20–25 minutes for fudgy brownies (a toothpick inserted near the center should come out with a few moist crumbs). For cakier brownies, bake 26–30 minutes. Do not overbake.

Cool and cut

Remove from oven and let cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the brownies from the pan, transfer to a cutting board, and cut into 9 squares. For warm servings, reheat individual brownie portions briefly in a microwave (10–15 seconds) or oven (150°C / 300°F for 5–7 minutes).

Chill equipment

Place the mixing bowl and beaters in the refrigerator or freezer for 10–15 minutes so the cream whips more easily.

Whip cream

Pour the cold heavy cream into the chilled bowl and whip on medium-high speed until soft peaks form (about 2–3 minutes). Be careful not to overbeat.

Fold condensed milk

In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt. Fold about one-quarter of the whipped cream into the condensed milk to lighten it, then gently fold in the remaining whipped cream until fully combined and smooth.

Freeze

Transfer the mixture to a loaf pan or airtight container, smooth the top, cover with plastic wrap or lid, and freeze for at least 6 hours or preferably overnight until firm.

Scoop the chilled vanilla ice cream and place a generous scoop on top of each brownie square. Warm the chocolate sauce and drizzle over the ice cream and brownie. Sprinkle with extra nuts or chocolate shavings and garnish with a mint leaf if desired. Serve immediately.