Homemade Brownie Topped With Vanilla Ice Cream And White Chocolate Caramel Recipe

Prepare oven and pan

Preheat the oven to 180°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. Lightly butter the parchment if desired.

Melt chocolate and butter

Place the chopped bittersweet chocolate and 115 g unsalted butter in a heatproof bowl set over a gentle simmer (double boiler) or use a microwave in 20–30 second bursts, stirring between, until smooth. Remove from heat and let cool for 2–3 minutes.

Whisk sugars and eggs

In a medium bowl, whisk together 200 g granulated sugar and 25 g brown sugar (if using). Add the 2 eggs and 1 tsp vanilla extract and whisk vigorously until mixture is glossy and slightly thickened, about 1–2 minutes.

Combine chocolate and egg mixture

Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs and create a smooth batter.

Fold in dry ingredients

Sift together 70 g all-purpose flour, 25 g unsweetened cocoa powder, and 1 tsp fine salt. Fold the dry ingredients into the chocolate batter with a rubber spatula until just combined and no streaks remain. Do not overmix.

Bake

Pour batter into the prepared pan and smooth the top. Bake at 180°C (350°F) for 20–25 minutes for a fudgy center (test by inserting a toothpick: a few moist crumbs attached is ideal). For a firmer, cakier brownie, bake 25–30 minutes. Remove from oven and let cool in the pan on a wire rack for 20–30 minutes.

Cool and slice

Use the parchment overhang to lift the brownie from the pan. Cool completely for best slicing, or cut warm into 9 squares for immediate serving with a little extra care.

Make caramel

In a medium heavy-bottomed saucepan, combine 140 g granulated sugar and 30 ml water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and then turns a deep amber color, about 8–10 minutes. Watch carefully to avoid burning.

Finish caramel with cream and chocolate

As soon as the sugar reaches amber, remove the pan from heat and carefully whisk in 120 ml warm heavy cream (stand back; it will bubble). Whisk until smooth. Add 120 g chopped white chocolate and 20 g unsalted butter, stirring until the chocolate melts and the sauce is glossy and smooth.

Season

Stir in a pinch of fine salt and 1/2 tsp vanilla extract. If the sauce is very thick, return to very low heat and stir until pourable. Let cool slightly; it will thicken as it cools.

Prepare ice cream

Scoop or slice about 60–80 ml (roughly 1/3–1/2 cup) of slightly softened vanilla ice cream per serving. Keep the rest in the freezer until ready to serve.

Plate the dessert

Place a warm (or room-temperature) brownie square on each plate. Top each brownie with one generous scoop of vanilla ice cream.

Drizzle with sauce and garnish

Warm the white chocolate caramel slightly if needed so it is pourable (microwave in 5–8 second bursts or place the sauce jar in warm water). Drizzle about 2–3 tbsp (30–45 ml) of the white chocolate caramel over the ice cream and brownie. Finish with a pinch of flaky sea salt and a sprinkle of toasted chopped nuts if desired.

Serve immediately

Serve the assembled brownie sundae immediately so the contrast of warm brownie, cold ice cream, and warm sauce is enjoyed.