Brownie A La Mode Recipe

Prep and oven

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

Melt chocolate and butter

Combine the chopped bittersweet chocolate and unsalted butter in a heatproof bowl set over a saucepan of gently simmering water (double boiler), stirring occasionally until smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until fully melted and glossy. Remove from heat and let cool for 3–5 minutes.

Mix sugars and eggs

Whisk the granulated sugar and light brown sugar into the slightly cooled chocolate-butter mixture until combined. Add the eggs one at a time, whisking thoroughly after each addition to fully incorporate. Stir in the vanilla extract.

Add dry ingredients

Sift or whisk together the all-purpose flour, unsweetened cocoa powder, and fine sea salt. Fold the dry mixture into the chocolate mixture using a rubber spatula just until no streaks of flour remain—do not overmix to preserve fudgy texture.

Add nuts (optional)

Fold in the chopped walnuts or pecans if using, distributing them evenly through the batter.

Bake

Scrape the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20–25 minutes, rotating the pan halfway through for even baking. 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 and slice

Allow the brownies to cool completely in the pan on a wire rack (about 1 hour) so they set properly. Use the parchment overhang to lift the slab from the pan and transfer to a cutting board. Cut into 8 equal squares for serving.

Warm brownie

To serve warm (recommended), reheat an individual brownie square in the microwave for 10–12 seconds on medium power or warm in a 325°F (160°C) oven for 4–6 minutes. The center should be warm but not molten.

Scoop ice cream

Place one warmed brownie square on each serving plate. Top each brownie with a generous scoop (~1/4 cup) of slightly softened vanilla ice cream (about 1/4 cup per scoop; total 2 scoops per recipe as ingredient quantity indicates).

Add sauce and finishing touches

Drizzle approximately 1–2 tablespoons of hot fudge sauce over each ice cream-topped brownie (use the 1/2 cup to serve 4; reserve any extra). Add a small dollop of whipped cream if desired and sprinkle chocolate shavings or a dusting of cocoa powder. Finish with a light pinch (a couple grains) of sea salt over the hot fudge and brownie to heighten flavors.

Serve immediately

Serve the Brownie a la Mode immediately while the brownie is warm and ice cream is cold for the ideal contrast of temperatures and textures.