Double-stack Brownie Recipe

Prep and melt

Preheat oven to 350°F (175°C). Line an 8x4-inch or 9x5-inch loaf pan (or two 6-inch rounds for layered presentation) with parchment, leaving an overhang. In a heatproof bowl set over barely simmering water (or in a microwave in 20-second bursts), combine 3/4 cup unsalted butter and 6 oz chopped bittersweet chocolate. Stir until fully melted and smooth. Remove from heat and let cool 5 minutes.

Mix sugars and eggs

Whisk together 1 cup granulated sugar and 1/4 cup packed light brown sugar in a bowl. Add 2 large eggs one at a time, whisking until combined and slightly thickened. Stir in 1 tsp vanilla extract. Slowly whisk in the slightly cooled chocolate-butter mixture until homogeneous.

Add dry ingredients

Sift or whisk together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp fine sea salt. Fold the dry mixture into the wet ingredients gently with a spatula until no streaks of flour remain, taking care not to overmix.

Bake

Pour batter into the prepared pan(s), smoothing the top. Bake at 350°F (175°C) for 20–28 minutes for an 8x4 loaf (check at 18 minutes) or 18–22 minutes for 6-inch rounds: brownies should be set at the edges with a slightly fudgy center — a toothpick inserted will come out with moist crumbs. Remove from oven and let cool completely in pan on a wire rack (about 1 hour). Chill 20–30 minutes if you plan to slice clean layers.

Cut into layers

Once cool and firm, use the parchment overhang to lift brownies from the pan. Using a sharp serrated knife, trim edges and slice horizontally into two even layers (for double-stack) or cut into squares if serving single portions.

Whip cream

Chill a medium bowl and whisk or beaters. Pour 1 cup cold heavy cream, add 2 tbsp powdered sugar and 1 tsp vanilla bean paste, then whip to soft-medium peaks (beat until peaks hold but are still pliable).

Fold in caramel

Reserve about 1 tbsp of the 1/4 cup prepared caramel sauce for drizzling. Gently fold the remaining caramel into the whipped cream until streaks of caramel remain but cream is fluffy and spreadable. Taste and adjust sweetness or vanilla as desired.

Make ganache

Place 4 oz finely chopped semisweet chocolate in a heatproof bowl. In a small saucepan, bring 1/2 cup heavy cream just to a simmer (bubbles forming at edges). Pour hot cream over the chocolate and let sit 1 minute, then stir gently until smooth and glossy. Stir in 1 tsp light corn syrup if using for added shine. Let ganache cool at room temperature 10–15 minutes until slightly thickened but pourable.

Stacking

Place one brownie layer on your serving plate (cut side up). Spread half of the vanilla-caramel cream evenly over the brownie. Drizzle about 1/2 tbsp reserved caramel across the cream. Set the second brownie layer on top, pressing gently to adhere.

Coat with ganache

Spoon the slightly cooled ganache over the top of the stacked brownies, using an offset spatula to smooth it over the top and let a little drip down the sides for a polished look. If ganache firms too much, warm gently in short bursts and re-spread.

Finish and serve

Place two scoops of vanilla bean ice cream beside or on top of the stacked brownie. Drizzle remaining 1–2 tbsp extra caramel sauce over ice cream and a little over the ganache if desired. Sprinkle 1/4 tsp flaky sea salt across the top for contrast and 1 tbsp chocolate shavings or cocoa nibs if using. Serve immediately. If making ahead, assemble ganache-coated stacks and refrigerate up to 2 days; add ice cream at service.