Chocolate Brownie Recipe

Prepare and melt chocolate

Preheat oven to 180°C (350°F). Line a 20x20 cm (8x8 in) square baking pan with parchment, leaving an overhang. In a heatproof bowl set over a pan of simmering water (double boiler) or in short bursts in the microwave, melt 150 g butter with 150 g chopped dark chocolate, stirring until smooth. Remove from heat and let cool for 5 minutes.

Mix eggs and sugar

In a large bowl, whisk 250 g granulated sugar and 3 large eggs until glossy and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with a hand mixer. Whisk in 1 tsp vanilla extract.

Combine and fold

Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture, whisking continuously to temper. Sift in 95 g all-purpose flour, 30 g unsweetened cocoa powder and 1 tsp fine salt. Fold gently with a spatula until just combined and no streaks remain. Fold in 75 g chopped nuts if using.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 22–28 minutes — the center should be set but slightly gooey; an inserted toothpick will have moist crumbs. Rotate the pan halfway through baking for even cooking.

Cool and cut

Allow the brownie to cool completely in the pan on a wire rack (at least 1 hour) so it firms up for clean slices. Use the parchment overhang to lift the slab out and cut into 4 large squares (or 8 smaller portions).

While brownies cool, make the sauce. In a small heavy-bottomed saucepan, melt 50 g unsalted butter with 80 g light brown sugar over medium heat, stirring until sugar dissolves and mixture bubbles gently. Carefully add 120 ml heavy cream (mixture may spit) and bring to a low simmer for 1–2 minutes, stirring.

Remove from heat and whisk in 60 g finely chopped dark chocolate until smooth. Stir in 1/2 tsp vanilla extract and 1/4 tsp fine salt. If sauce is too thick, thin with up to 1–2 tbsp extra warm cream or milk. Keep warm for serving; reheat gently if necessary.

Line a baking sheet with parchment and lightly grease. In a medium saucepan, combine 120 g granulated sugar and 60 ml golden syrup over medium heat. Stir gently until sugar dissolves, then increase heat and cook without stirring until mixture reaches a deep amber color (about 150–155°C / 302–311°F on a candy thermometer). If you don't have a thermometer, watch carefully — it will darken within a minute once boiling.

Remove pan from heat and immediately whisk in 2 tsp sifted baking soda in one go — the mixture will foam aggressively. Quickly pour the foamy honeycomb onto the prepared sheet and spread lightly; do not press down. Let cool completely (10–15 minutes) until hard, then break into irregular shards. Store in an airtight container for up to 24 hours to retain crispness.

Warm one brownie square briefly (10–12 seconds) in a microwave or 3–4 minutes at 150°C/300°F in oven to serve warm. Place brownie on a dessert plate, add one scoop of vanilla ice cream alongside or on top.

Drizzle 2–3 tbsp (about 30–45 ml) of the warm chocolate-butterscotch sauce over the brownie and ice cream. Top with several honeycomb shards for crunch and a pinch of sea salt flakes if desired.