Warm Chocolate Brownie Recipe

Prepare

Preheat oven to 180°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a bit of overhang for easy removal and lightly grease the paper.

Melt chocolate and butter

In a heatproof bowl set over a saucepan of gently simmering water (double boiler), combine the chopped bittersweet chocolate and cubed butter (113 g). Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (2–3 minutes).

Mix wet ingredients

Whisk the granulated sugar into the warm chocolate mixture until combined. Add the eggs one at a time, whisking vigorously after each addition until mixture is glossy. Stir in the vanilla extract and espresso powder (if using).

Incorporate dry ingredients

Sift together the flour, cocoa powder, and fine sea salt into the chocolate mixture. Fold gently with a spatula until just combined and no streaks of flour remain. Do not overmix.

Bake

Pour the 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 a few moist crumbs (not wet batter).

Rest

Remove from oven and let the brownie cool in the pan on a wire rack for 10 minutes. Use the parchment overhang to lift the brownie from the pan and transfer to the rack. The brownie should be warm when serving; you can rewarm briefly if needed.

Make caramel

In a medium heavy-bottomed saucepan, combine the granulated sugar (150 g) and water (45 ml) over medium heat. Gently swirl the pan (do not stir) until the sugar dissolves. Continue cooking, occasionally swirling, until the sugar turns a deep amber color (around 170–180°C or 340–355°F on a candy thermometer). Watch closely to avoid burning.

Finish caramel

Immediately remove the pan from heat and carefully add the cubed butter (60 g), whisking vigorously until melted and incorporated. Slowly pour in the warmed heavy cream (120 ml) in a thin stream while whisking; the mixture will bubble vigorously. Return to low heat and stir until smooth. Stir in 1 tsp fine sea salt. Allow to cool for 5–10 minutes; caramel will thicken as it cools. Transfer to a heatproof container.

Portion the warm brownie into 4 squares. Place one warm brownie on each dessert plate.

Spoon 2–3 tablespoons of sea salt caramel over each warm brownie so it drips over the sides. Add one scoop of vanilla ice cream to each plate alongside or on top of the brownie.

Finish with a light sprinkle of flaky sea salt (about 1/8 tsp per serving) over the caramel and ice cream. Serve immediately while brownie is warm and caramel is pourable.