Chocolate Brownie Addiction Recipe
Two warm chocolate brownies topped with two scoops of vanilla ice cream and drizzled with our caramel and chocolate sauces. Not served with ice cream for takeout and delivery.
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Ingredients
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Brownies (makes 8 small brownies; use 2 per serving)
Assembly & Toppings (per 1 serving — two brownies)
For takeout/delivery (no ice cream)
Method
Brownies (make ahead and keep warm or at room temperature)
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang for easy removal, and lightly grease the parchment.
- 2
Melt chocolate and butter
In a heatproof bowl set over (not in) simmering water, combine chopped chocolate and butter. Stir occasionally until fully melted and smooth, about 3–5 minutes. Remove from heat and let cool 3 minutes.
- 3
Mix sugar and eggs
Whisk the granulated sugar into the slightly cooled chocolate mixture until combined. Add the eggs one at a time, whisking until glossy. Stir in the vanilla extract.
- 4
Add dry ingredients
Sift in the flour, cocoa powder and salt directly into the chocolate mixture. Fold gently with a spatula just until no streaks of flour remain — do not overmix.
- 5
Bake
Pour the batter into the prepared pan, smoothing the top. Bake in the center of the preheated oven for 18–22 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- 6
Cool and portion
Cool the brownies in the pan on a wire rack for 20–30 minutes. Using the parchment overhang, lift brownies from the pan and transfer to a cutting board. Cut into 8 equal squares. For service, warm two brownies briefly: either a 10–12 second blast in a microwave (on medium) or a 3–4 minute preheat in a 300°F (150°C) oven to serve warm.
Assembly & finishing (per serving)
- 7
Plate two warm brownies side by side on a dessert plate.
- 8
Top the center of the brownies with two scoops of vanilla ice cream (place one scoop on each brownie or both in the middle, as preferred). Note: For takeout/delivery skip the ice cream—place reserved sauces in separate containers as described below.
- 9
Drizzle about 1 tablespoon chocolate sauce and 1 tablespoon caramel sauce evenly over the ice cream and brownies. If desired, finish with a light pinch (about 1/8 tsp) of flaky sea salt over the sauces to enhance flavor.
- 10
Serve immediately so ice cream is still cold while brownies are warm. For plated dine-in service, present with a small spoon. For takeout/delivery, do not add ice cream to the boxed brownies; instead include the additional 1 tablespoon chocolate sauce and 1 tablespoon caramel sauce in separate sealed containers and label 'add to warm brownies or pour over before eating.'
