The Club Brownie Recipe

Prep and melt

Preheat oven to 170°C (340°F). Line an 20x20 cm (8x8 in) square baking tin with parchment, leaving an overhang for easy removal. Chop the dark chocolate into small pieces. In a heatproof bowl set over (but not touching) simmering water, combine chopped chocolate and 150 g butter and stir until fully melted and smooth. Remove from heat and let cool 3–5 minutes.

Mix sugars and eggs

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

Combine dry ingredients

Sift the flour, cocoa powder and salt together. Fold the dry ingredients into the chocolate-egg mixture with a spatula until just combined — do not overmix. Fold in the optional chopped chocolate or chips for extra texture.

Bake

Pour batter into prepared tin, smooth the top, and bake in preheated oven for 22–28 minutes. The center should be set but still fudgy — a toothpick will come out with a few moist crumbs. Remove from oven and let cool completely in the tin on a wire rack (about 1–1.5 hours) before cutting.

While the brownie bakes (or during cooling), make the mini cookies. Preheat oven to 170°C (340°F) if not still warm. In a bowl, cream the softened butter with both sugars until light and airy (about 2–3 minutes). Add the egg yolk and vanilla and mix until combined.

In a separate bowl, whisk flour, cocoa powder, baking soda and salt. Fold dry ingredients into wet until just combined, then fold in mini chocolate chips. The dough should be soft but scoopable.

Use a small scoop or teaspoon to portion tiny balls (~8–10 g each) onto a baking sheet lined with parchment, spacing 2–3 cm apart. Bake for 8–10 minutes until edges are set but centers still soft. Remove and cool on the tray for 5 minutes, then transfer to a rack to cool completely. Yield: about 12–18 mini cookies depending on size.

Make the caramel just before serving or earlier and rewarm gently. In a medium heavy-bottomed saucepan, combine granulated sugar and water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and turns amber — watch carefully to avoid burning, about 8–10 minutes.

Once amber, immediately remove from heat and carefully whisk in the butter until melted and incorporated. Slowly pour in the heavy cream while whisking (mixture will bubble vigorously). Return to low heat and stir until smooth. Stir in fine sea salt, taste and adjust salt to preference. Cool slightly before serving; sauce will thicken as it cools.

Using the parchment overhang, lift the cooled brownie from the tin and cut into 4 equal squares (for 4 servings) or desired portions. Place one brownie square on each dessert plate.

Top each warm or room-temperature brownie with one scoop of vanilla ice cream. Arrange 3 mini chocolate cookies on and beside the brownie for texture (reserve extras for garnish).

Generously drizzle warm salted caramel sauce over the ice cream and brownie. Sprinkle a light pinch of flaky sea salt over each plate (about 1/8 tsp per serving) to enhance the salted caramel profile.

Garnish with a small mint leaf if using and serve immediately so ice cream is still firm and caramel is warm.