Warm Chocolate Brownie Recipe

Prep

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

Melt the butter and chopped bittersweet chocolate together: place butter and 170 g chopped chocolate in a heatproof bowl set over a simmering pan of water (double boiler) or melt gently in 20–30 second bursts in the microwave, stirring between bursts, until smooth. Remove from heat and let cool slightly (2–3 minutes).

Whisk together sugars and eggs: in a medium bowl, whisk 1 cup granulated sugar and 1/4 cup packed light brown sugar with the 2 large eggs and 1 tsp vanilla until combined and slightly thickened (about 1 minute).

Combine chocolate and egg mixtures: slowly pour the warm melted chocolate-butter into the egg-sugar mixture while whisking constantly to temper the eggs and create a glossy batter.

Sift and fold dry ingredients: sift together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp sea salt over the wet mixture. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix.

Bake: pour batter into the prepared pan, smoothing the top. Bake in the preheated oven for 20–25 minutes until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Cool briefly: remove pan from oven and allow brownies to rest 8–10 minutes so they are warm but firm enough to portion.

Portion: using the parchment overhang, lift the brownie slab from the pan and place on a cutting board. Cut into 4 equal portions while still warm or transfer whole to plates and portion when serving.

Heat cream: place 1/2 cup heavy cream and 1 tbsp corn syrup (or honey) in a small saucepan over medium heat and warm until it begins to steam and small bubbles form around the edge (do not boil).

Combine with chocolate: place 100 g finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 60 seconds to melt.

Emulsify: gently stir the cream and chocolate together from the center outward until smooth. Stir in 1 tbsp unsalted butter and 1/8 tsp sea salt until glossy. Keep warm over a gently warmed water bath or in a thermos; if it cools and thickens, rewarm gently and whisk to loosen.

Plate: place one warm brownie portion on each dessert plate.

Scoop ice cream: add one generous scoop of salted caramel ice cream (approximately one scoop per brownie portion) atop or beside each brownie.

Sauce and finish: drizzle 2–3 tablespoons warm chocolate sauce over each brownie and ice cream. If desired, finish with a light pinch of flaky sea salt (about 1/8 tsp) over the ice cream to enhance the salted caramel flavor.

Serve immediately so the brownie is warm and the ice cream begins to soften for the best contrast.