Next Level Chocolate Brownie Recipe

Prepare oven and 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 grease the paper.

Melt chocolate and butter

Place chopped bittersweet chocolate and cubed butter in a heatproof bowl set over barely simmering water (double boiler), stirring occasionally until smooth and glossy. Remove from heat and let cool slightly (3–5 minutes).

Combine eggs and sugar

In a separate large bowl, whisk the granulated sugar and eggs together until well combined and slightly thickened (about 1–2 minutes by hand or 30 seconds with a mixer). Stir in the vanilla extract.

Finish batter

Gradually fold the melted chocolate mixture into the egg-sugar mixture until homogeneous. Sift in the flour, cocoa powder, and sea salt over the bowl and gently fold until just incorporated — do not overmix. Batter will be thick and glossy.

Bake

Spread the batter evenly into the prepared pan, smoothing the top. Bake for 20–25 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).

Cool

Allow the brownie to cool completely in the pan on a wire rack (about 1 hour) to set before cutting. For cleaner slices chill 30 minutes in the fridge.

Dissolve miso

Warm the heavy cream slightly (microwave or stovetop) and whisk the white miso paste into it until smooth. Keep warm nearby.

Make caramel

In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Stir briefly to moisten the sugar, then place over medium heat without stirring. Gently swirl the pan occasionally so color develops evenly. Once the syrup turns an amber color (about 6–8 minutes), immediately remove from heat.

Finish caramel

Carefully and slowly whisk in the warm miso-cream mixture (stand back, caramel will bubble vigorously). Add the butter and whisk until smooth and fully emulsified. Return to low heat for 30 seconds if needed to combine. Taste and add a pinch of fine sea salt if desired. Let cool to a warm pourable temperature (about 15 minutes).

Temper/melt chocolate

Place the chopped dark chocolate in a heatproof bowl and melt gently over a double boiler or in short bursts in a microwave (20–30 seconds, stir, repeat) until smooth. Stir in the neutral oil to loosen the chocolate and give a glossy finish.

Mix spice and seeds

In a small bowl, combine the toasted sesame seeds, shichimi togarashi, and fine sea salt.

Form snap

Line a baking sheet with parchment paper. Pour the melted chocolate onto the parchment, spreading into a thin rectangle about 3 mm thick using an offset spatula. Immediately sprinkle the sesame-togarashi-salt mixture evenly over the chocolate while it is still fluid.

Set and break

Allow the chocolate to set at room temperature (or chill briefly 5–8 minutes in the fridge) until fully firm. Break into irregular shards sized for garnishing the brownie and ice cream (about 6–10 pieces). Store in an airtight container at cool room temperature.

Slice and plate

Using the parchment overhang, lift the brownie from the pan and place on a cutting board. Slice into 9 equal squares (3x3) with a sharp knife; wipe the knife clean between cuts for neat slices.

Assemble dessert

Place a warm or room-temperature brownie square on each plate. Spoon or drizzle 1–2 tablespoons of the warm miso caramel over the brownie. Top with a generous scoop (about 100 ml) of vanilla ice cream.

Garnish

Lean a couple of chocolate togarashi shards into the ice cream and finish with a light sprinkling of flaky sea salt. Serve immediately so the ice cream begins to melt slightly into the warm caramel and brownie.