Ultimate Chocolate Brownie Recipe

Prep oven and pan

Preheat the oven to 170°C (340°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to lift the finished brownie out easily; lightly butter the parchment.

Melt butter and chocolate

Combine the 170 g unsalted butter and 120 g chopped dark chocolate in a heatproof bowl set over (not in) simmering water (double boiler) or melt gently in short bursts in the microwave, stirring frequently, until smooth and glossy. Remove from heat and let cool 3–5 minutes.

Combine sugar and eggs

Whisk the 250 g granulated sugar into the warmed chocolate-butter mixture until incorporated. Add the 3 large eggs one at a time, whisking well after each addition until the batter is smooth and slightly glossy. Stir in 1 tsp vanilla extract.

Fold dry ingredients

Sift together 95 g all-purpose flour, 35 g unsweetened cocoa powder and 1 tsp fine salt into a bowl. Fold the dry mixture into the wet batter gently with a rubber spatula in two additions, mixing just until no streaks of flour remain. Do not overmix to preserve fudgy texture.

Add chocolate chunks

Fold in the 60 g white chocolate chunks, 60 g milk chocolate chunks and 60 g Belgian dark chocolate chunks evenly through the batter. Reserve a small handful (about 30 g) of chunks to scatter on top for a decorative, melty finish.

Bake

Spread the batter evenly into the prepared pan, smoothing the top. Scatter the reserved chocolate chunks across the surface. Bake in the preheated oven for 22–28 minutes, rotating the pan halfway through. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool slightly

Remove the pan from the oven and set on a rack. Let the brownies cool in the pan for 15–20 minutes—this allows them to set but keeps them warm and fudgy for serving with warm ganache.

Warm the cream

While the brownies bake or during their cooling time, heat 120 ml heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edges (do not boil).

Make ganache

Place 140 g finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 1 minute to soften. Gently stir from the center outward until the mixture becomes smooth and glossy. Stir in 15 g unsalted butter, if using, for extra shine and a silkier texture. Keep the ganache warm (set the bowl over a warm water bath) for easy pouring.

Pour over brownies

Using the parchment overhang, lift the slightly cooled brownies from the pan onto a wire rack set over a sheet pan. Pour the warm ganache evenly over the brownies, allowing it to drip down the sides. If the ganache is too thick, warm it briefly in a microwave (5–10 seconds) and stir to loosen; if too thin, let it cool 2–3 minutes to thicken slightly before pouring.

Finish and serve

Sprinkle flaky sea salt (about 1 tsp, optional) over the ganache while it is still wet. Allow ganache to set for 5–10 minutes so it firms slightly but remains warm. Cut the brownie into 8 generous squares using a sharp knife wiped between cuts for clean edges. Serve each warm brownie with a scoop of vanilla gelato or ice cream on the side or on top so it melts slightly into the warm ganache.

Storage

If not serving immediately, store cooled brownies (without gelato) in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Rewarm individual portions gently in a microwave (10–20 seconds) before serving with cold gelato.