Brownie Dessert Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with 1 tablespoon vegetable oil or spray, then lightly dust with 1 tablespoon flour, tapping out excess.

Melt chocolate and butter

Place 1 cup (8 oz) chopped semisweet chocolate and 1 cup (2 sticks) unsalted butter in a heatproof bowl. Melt together over a simmering water bath (double boiler), stirring until smooth, or melt in 30-second intervals in the microwave, stirring between intervals until fully melted and glossy. Let cool 5 minutes.

Combine sugars and eggs

In a large bowl, whisk together 2 cups granulated sugar and 1/4 cup packed brown sugar (optional). Add 4 large eggs one at a time, whisking until combined and the mixture is slightly thickened. Stir in 2 teaspoons pure vanilla extract.

Make the batter

Pour the slightly cooled chocolate-butter mixture into the sugar-egg mixture and stir until combined. In a separate bowl, sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon fine salt, and 1/4 teaspoon baking powder. Fold the dry ingredients into the wet mixture just until no streaks of flour remain. Do not overmix.

Bake

Spread the batter evenly into the prepared 9x13-inch pan. Bake in the preheated 350°F (175°C) oven for 22-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) for a soft, fudgy texture. Rotate the pan halfway through baking for even browning if your oven runs hot.

Cool and cut bite-size

Allow the brownies to cool in the pan on a wire rack for at least 1 hour to set (for neater bites). Run a thin knife around the edges and invert or lift the brownies out on parchment. Using a sharp knife, cut into forty bite-size pieces (for a 9x13 pan, cut 5 rows by 8 rows to yield 40 pieces). For cleaner cuts, refrigerate 30 minutes before slicing or wipe the knife clean between rows.

In a small saucepan, whisk together 1/2 cup unsweetened cocoa powder and 1 cup granulated sugar until evenly mixed. Add 1 cup water and stir to combine. Bring to a gentle simmer over medium heat, whisking frequently to dissolve sugar and remove lumps. Reduce heat to low and simmer 3-4 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon vanilla extract and 1/8 teaspoon fine salt. Let cool to warm; it will thicken more as it cools. Transfer to a serving bowl or squeeze bottle for dipping.

For the caramel, place 1 cup granulated sugar in a medium heavy-bottomed saucepan over medium heat. Swirl the pan occasionally (do not stir early) as the sugar melts and begins to caramelize. Once the sugar is a deep amber color, carefully add 1/2 cup (1 stick) unsalted butter in pieces, whisking to combine (be cautious — mixture will bubble). Slowly pour in 1/2 cup warmed heavy cream while whisking constantly until smooth. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt. If the caramel is too thick, add 1-2 tablespoons warm cream to reach desired dipping consistency. Let cool slightly before transferring to a serving bowl or squeeze bottle.

Arrange the forty bite-size brownies on a platter with small bowls or squeeze bottles of the warm chocolate syrup and warm caramel sauce for dipping. If sauces were refrigerated, warm gently in the microwave in 10–15 second bursts, stirring between, until pourable but not boiling. Serve at once so brownies remain soft and sauces are warm for dipping.

Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days. Store sauces in the refrigerator for up to 2 weeks; warm before serving.