Brownie And Ice Cream Recipe

Prepare and preheat

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

Melt chocolate and butter

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

Mix sugars and eggs

Whisk the granulated sugar and brown sugar into the slightly cooled chocolate-butter mixture until combined. Add the eggs one at a time, whisking fully after each addition. Whisk in the vanilla extract until smooth and slightly thickened.

Add dry ingredients

Sift or whisk together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture with a rubber spatula until just combined and no dry streaks remain. Do not overmix. Fold in optional chocolate chips or chopped nuts 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). If you prefer cakier brownies, bake 26–30 minutes. Rotate the pan halfway through baking for even browning.

Cool and cut

Remove the pan from the oven and place on a wire rack. Allow brownies to cool in the pan for 20–30 minutes, then use the parchment overhang to lift them out. Transfer to a cutting board and cut into 4 large or 9 smaller squares, depending on desired serving size. For warm brownie + ice cream, cut and serve immediately; otherwise cool to room temperature or reheat briefly before serving.

If you want warm brownies: reheat individual brownie pieces in a microwave-safe plate for 12–20 seconds (depending on microwave) until warm but not molten. Alternatively, place on a foil-lined baking sheet in a 300°F (150°C) oven for 5–7 minutes.

Place one brownie square on each dessert plate. Top each brownie with 1–2 scoops of vanilla ice cream (depending on size). Drizzle about 2 tablespoons (per serving) of hot fudge/chocolate sauce over the ice cream and brownie; add a drizzle of caramel if using.

Add a generous dollop of whipped cream, sprinkle chopped toasted nuts across the top, and finish with a maraschino cherry on each sundae. If desired, lightly sprinkle a pinch (about 1/8–1/4 tsp) of flaky sea salt over the warm chocolate for contrast.

Serve immediately with a spoon. Leftover brownies can be stored airtight at room temperature for up to 3 days or refrigerated for up to 5 days; ice cream should be stored in the freezer.