Brownie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang on two sides for easy removal. Lightly butter or spray the parchment.

Melt butter and chocolate

Place the chopped bittersweet chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler). Stir occasionally until smooth and fully melted, about 4–6 minutes. Remove from heat and let cool 3–5 minutes.

Mix sugar and eggs

Whisk the granulated sugar into the slightly cooled chocolate mixture until combined. Add the eggs one at a time, whisking thoroughly after each addition until shiny and smooth. Whisk in the vanilla extract.

Combine dry ingredients

Sift the all-purpose flour and unsweetened cocoa powder into a bowl with the fine salt and optional espresso powder. Stir to combine.

Fold dry into wet

Using a rubber spatula, fold the dry ingredients into the chocolate-egg mixture just until no streaks of flour remain. Do not overmix. Fold in the optional nuts if using.

Bake

Scrape the batter into the prepared pan and smooth the top. Bake on the center rack for 22–28 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (for fudgier brownies aim for the shorter time). Rotate the pan halfway through if your oven bakes unevenly.

Cool and remove

Allow the brownies to cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the brownie slab out of the pan. For cleaner slices, chill the brownies for 30 minutes before cutting.

Cut into servings

Using a sharp knife wiped between cuts (or a warmed knife), cut into four large squares (or nine smaller pieces) depending on desired serving size.

Portion ice cream

Scoop about 1/2 cup (roughly one generous scoop) of vanilla ice cream per brownie square and keep scoops in the freezer until ready to serve so they hold shape.

Assemble

Place one warm (or room-temperature) brownie square on a dessert plate. Top immediately with one scoop (about 1/2 cup) of vanilla ice cream.

Garnish and finish

Sprinkle a very small pinch (a few grains) of kosher salt over the ice cream and brownie to enhance flavor. Drizzle with chocolate sauce or scatter dark chocolate shavings if using. Garnish with a mint sprig if desired. Serve immediately so the ice cream contrasts with the warm brownie.