Chocolate Brownie W/ Ice Cream Recipe

1. Prepare

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal, and lightly butter the exposed edges.

2. Melt chocolate and butter

Place the chopped bittersweet chocolate and butter in a heatproof bowl set over a barely simmering pot of water (double boiler) or use a microwave in 20-second bursts, stirring between bursts, until smooth and fully melted. Remove from heat and let cool slightly (3–5 minutes).

3. Mix sugars and eggs

Whisk the granulated sugar and brown sugar into the warm chocolate-butter mixture until combined. Add the eggs one at a time, whisking well after each addition to create a glossy, slightly thick batter. Whisk in the vanilla extract.

4. Combine dry ingredients

In a separate bowl, sift (or whisk) together the all-purpose flour, unsweetened cocoa powder, and kosher salt to remove lumps and ensure even distribution of the cocoa and salt.

5. Fold batter

Gently fold the dry ingredients into the chocolate-egg mixture using a rubber spatula, folding just until no streaks of flour remain. Do not overmix. Fold in the semisweet chocolate chips if using.

6. Bake

Pour the batter into the prepared 8x8 pan and smooth the top. Bake on the center rack of the preheated oven for 22–28 minutes, rotating halfway through if your oven is uneven. The brownies are done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) for fudgy brownies. For cakier brownies, bake toward the longer time.

7. Cool

Remove the pan from the oven and place on a cooling rack. Let the brownies cool in the pan for at least 30 minutes to set (or 1 hour to cool completely). Use the parchment overhang to lift the brownies from the pan and transfer to a cutting board. Cut into 4 large or 9 smaller squares depending on desired serving size.

8. Warm brownies (optional): For a warm brownie and melting contrast with ice cream, reheat individual brownie squares in the microwave for 8–12 seconds or in a 300°F (150°C) oven for 5 minutes.

9. Plate: Place 1 brownie square on each serving plate. Top each brownie with 1 scoop of vanilla ice cream. Drizzle about 1 tablespoon (tbs) of chocolate sauce or warm caramel over the ice cream/brownie if desired.

10. Finish and serve: Sprinkle a tiny pinch (about 1/16–1/8 tsp) of coarse sea salt over the top if using to enhance flavor contrasts. Serve immediately so the ice cream contrasts with the warm/fresh brownie.