Brownie Thing Recipe

Preheat and prepare pan

Preheat oven to 175°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.

Melt chocolate and butter

In a heatproof bowl set over a simmering pan of water (double boiler) or in short bursts in the microwave (stirring every 20 seconds), melt the 200 g butter with the 180 g chopped bittersweet chocolate until smooth. Remove from heat and let cool 3–5 minutes.

Mix sugars and eggs

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

Incorporate dry ingredients

Sift together the all-purpose flour, cocoa powder, and salt. Fold the dry mixture into the chocolate batter gently until just combined; do not overmix. Fold in the optional chopped chocolate or chips for extra fudginess.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Cool

Allow brownies to cool completely in the pan on a wire rack (about 1–1.5 hours) before removing with the parchment overhang. For cleaner slices, chill 30 minutes after cooling.

Heat cream

Place 120 ml heavy cream in a small saucepan and heat until it just begins to simmer (small bubbles at edge); do not boil.

Make ganache-style icing

Pour the hot cream over the 140 g finely chopped semisweet chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth and glossy. Stir in the 30 g softened butter and 1 tsp corn syrup until incorporated. Let the icing cool and thicken slightly (5–10 minutes) so it will spread without running off the brownies.

Ice the brownies

Once the brownies are fully cooled (or chilled), remove from pan and place on a serving board. Pour or spread the silky chocolate icing evenly over the top. Allow the icing to set at room temperature (about 15–20 minutes) or chill briefly to firm.

Prepare glaze

Place 75 g dark chocolate and 15 g butter in a small microwave-safe bowl. Microwave in 15–20 second bursts, stirring between, until melted and smooth. Stir in 1 tsp corn syrup or honey for shine and to loosen to a pourable consistency; if too thick, add 1–2 tsp warm cream.

Drizzle

Transfer glaze to a small spoon or squeeze bottle and drizzle over the iced brownies after the icing has set slightly. Use back-and-forth motions to create an attractive pattern. If using flaky sea salt, sprinkle a light pinch over the drizzle.

Portion brownies

Cut the iced and glazed brownie slab into 8 equal squares (or 6 large pieces). Wipe the knife between cuts for clean edges; warm the knife under hot water and dry for smoother slices if desired.

Plate and garnish

Place one brownie square on each serving plate. Add one scoop of chocolate ice cream alongside each brownie. Top the ice cream with a dollop of whipped cream (about 2 tbsp per serving). Drizzle any remaining chocolate glaze over the plate and dust a little cocoa powder or chocolate shavings over the whipped cream. Finish with a very light sprinkle of flaky sea salt if using.

Serve

Serve immediately so the ice cream remains cold against the warm (or room-temperature) brownie. If brownies were chilled, allow them to sit 5 minutes to come slightly closer to room temperature before serving for best flavor.