Double-stack Brownie Recipe
vanilla & caramel cream, chocolate ganache, vanilla bean ice cream
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Ingredients
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Brownie Cakes
Vanilla & Caramel Cream
Chocolate Ganache
Assembly & Garnish
Method
Brownie Cakes
- 1
Prepare and bake brownie layers
Preheat the oven to 175°C (350°F). Line two 20 cm (8 in) round cake pans (or one 20 cm pan to cut later) with parchment and lightly butter. In a heatproof bowl set over a simmering pot of water (double boiler), combine chopped semisweet chocolate and 150 g butter. Stir until melted and smooth, then remove from heat and let cool about 5 minutes. Whisk in the granulated sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract. Sift together flour, cocoa powder, and salt; fold the dry ingredients into the chocolate mixture until a uniform batter forms. Divide batter between the prepared pans and smooth the tops. Bake 20–25 minutes until edges are set and a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool in pans 10 minutes, then invert onto racks to cool completely. If you used one pan, cut the cooled brownie into two even layers horizontally using a serrated knife.
Vanilla & Caramel Cream
- 2
Make caramel
In a medium heavy-bottomed saucepan, heat 120 g granulated sugar over medium heat without stirring (you can gently swirl the pan) until it melts and turns an amber color, about 6–8 minutes. As soon as it reaches a deep amber, remove from heat and carefully whisk in 30 g butter until combined. Slowly add 60 ml of heavy cream (from the measured 240 ml) in a thin stream while stirring — be careful as it will bubble vigorously. Set aside to cool to lukewarm. Reserve about 60 ml for drizzle on the plated dessert and leave the rest to be folded into the cream filling.
- 3
Make the vanilla caramel cream
In a bowl, whip remaining 180 ml heavy cream with powdered sugar to soft peaks. In a separate bowl, beat the room-temperature cream cheese until smooth. Stir vanilla bean seeds (or paste) into the cream cheese. Fold in the cooled caramel (reserve the 60 ml) into the cream cheese until smooth. Gently fold the whipped cream into the caramel-cream cheese mixture until light and uniform. Chill in the fridge while preparing ganache. Taste and adjust salt — if desired, add a pinch of fine salt to balance sweetness.
Chocolate Ganache
- 4
Prepare ganache
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 200 ml heavy cream until it just begins to simmer — do not boil. Pour the hot cream over the chopped chocolate and let sit 1 minute to soften. Add 1 tbsp corn syrup and gently whisk from the center outward until glossy and smooth. Add 15 g butter and stir until melted and incorporated. Let the ganache cool at room temperature until thickened but still pourable (about 15–25 minutes). For a thicker ganache layer, chill briefly and whisk when slightly stiffened.
Assembly & Garnish
- 5
Assemble double-stack brownie
Level the tops of the two cooled brownie layers if needed. Place one brownie layer on a serving plate. Pipe or spread about half of the vanilla & caramel cream evenly over the brownie to an even layer (about 1–1.5 cm). Place the second brownie layer on top and press gently to set. Spread a thin crumb coat of remaining cream around the sides if desired to help adhesion, or leave sides exposed for a rustic look.
- 6
Top with ganache
Pour the ganache over the top of the stacked brownies, starting in the center and pushing outward so it drips slightly down the sides. Use an offset spatula to smooth the top if desired. Let ganache set at room temperature for 10–15 minutes or refrigerate 5–10 minutes to firm faster.
- 7
Serve with ice cream and caramel
Slice the double-stack brownie with a hot, clean knife (dip in hot water and wipe dry between cuts for clean slices). Place a generous slice on each plate, add a scoop (about 100–150 ml) of vanilla bean ice cream alongside, and drizzle reserved caramel sauce over the ice cream and brownie. Finish with a light sprinkle of sea salt flakes. Serve immediately so the ice cream contrasts with the warm ganache if desired.