Method

Brownies

Prepare

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

Melt chocolate and butter

Chop the semisweet chocolate into small pieces. In a heatproof bowl set over a pan of barely simmering water (double boiler), combine the chocolate and butter. Stir frequently until completely melted and smooth. Remove from heat and let cool for 5 minutes.

Combine sugar and eggs

In a large mixing bowl, whisk the granulated sugar and whole eggs until blended. Add the vanilla extract. Slowly pour the slightly cooled chocolate-butter mixture into the eggs while whisking continuously to temper the eggs and ensure a glossy batter.

Add dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt. Gently fold the dry mixture into the chocolate mixture using a spatula until just combined — do not overmix. If using chopped nuts, fold them in now.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 22–28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (for a fudgier brownie) or cleaner for a more cake-like texture. Rotate the pan halfway through baking for even browning.

Cool and slice

Remove the pan from the oven and place on a wire rack. Allow the brownies to cool in the pan for at least 30 minutes to set. Use the parchment overhang to lift the brownie slab from the pan. For warm servings, cut into squares now; for room-temperature servings, cool completely before slicing.

To Serve

Rewarm (optional): If you prefer the brownie warm, reheat individual squares in a microwave for 12–15 seconds or place on a baking sheet in a 160°C (325°F) oven for 5–7 minutes.

Plate: Place one brownie square on each serving plate. Add a scoop (about scoops equals roughly 100 ml) of vanilla ice cream next to or on top of the warm brownie.

Finish: Drizzle hot fudge or chocolate sauce over the ice cream and brownie if using. Sprinkle a tiny pinch (about 1/4 tsp per 4 servings) of kosher salt over the top to enhance chocolate flavor and add a garnish of fresh berries or mint if desired.

Serve immediately so the contrast between the warm brownie and cold ice cream is preserved.

Chocolate Brownie With Ice Cream Recipe