Chocolate Brownie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Line an 8x8-inch 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 bittersweet chocolate and unsalted butter in a heatproof bowl set over a simmering saucepan of water (double boiler) or melt gently in 20–30 second bursts in the microwave, stirring between bursts. Heat until smooth and fully combined. Remove from heat and let cool 3–5 minutes.

Combine sugar and eggs

In a medium bowl, whisk the granulated sugar and eggs until combined and slightly thickened (about 30–45 seconds by hand). Stir in the vanilla extract.

Make batter

Pour the slightly cooled chocolate-butter mixture into the sugar-egg mixture and stir until smooth and glossy. Sift the all-purpose flour and unsweetened cocoa powder over the mixture, add the fine salt, then fold gently with a spatula until just combined and no streaks remain. If using nuts, fold them in now.

Bake

Scrape the batter into the prepared pan and smooth the top. Bake in the preheated oven for 22–28 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (for fudgier brownies aim for the shorter time). Rotate the pan halfway through baking for even cooking.

Cool

Remove the brownies from the oven and let them cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the brownie slab from the pan and transfer to the rack to cool further (or refrigerate 15 minutes for easier slicing).

Warm dulce de leche

If the dulce de leche is very thick, warm it gently in a small saucepan over low heat or microwave for 10–15 seconds to loosen for drizzling. Stir until pourable but not hot.

Slice and plate

Cut the brownie into 8 even squares. Place one warm or room-temperature brownie square on each serving plate.

Assemble

Drizzle about 1 to 2 tablespoons of dulce de leche over each brownie (adjust to taste). Top each square with one scoop of vanilla ice cream. Sprinkle a tiny pinch of flaky sea salt over the ice cream and dulce de leche if desired.

Serve

Serve immediately so the ice cream begins to melt slightly over the warm brownie and dulce de leche, creating a rich sauce. Leftover brownies can be stored in an airtight container at room temperature for up to 3 days.