📝 About This Recipe
This quintessential comfort dessert bridges the gap between a classic chewy brownie and a sophisticated molten lava cake. Featuring a deep, complex chocolate profile from a blend of Dutch-process cocoa and 70% dark chocolate, these brownies boast a signature crackly top and a dense, fudgy center. When served warm, the contrast between the heat of the chocolate and the silky, melting ice cream creates a nostalgic, indulgent experience that is the ultimate 'sweet end' to any meal.
🥗 Ingredients
The Chocolate Base
- 3/4 cup Unsalted Butter (high-quality, melted and slightly cooled)
- 4 ounces Dark Chocolate (70% cocoa) (finely chopped)
- 1/2 cup Dutch-process Cocoa Powder (sifted to remove lumps)
The Batter
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (packed)
- 3 Large Eggs (at room temperature)
- 1 tablespoon Pure Vanilla Extract (use high-quality extract or paste)
- 3/4 cup All-purpose Flour (spooned and leveled)
- 1 teaspoon Espresso Powder (enhances the chocolate flavor)
- 1/2 teaspoon Kosher Salt
- 1/2 cup Semi-sweet Chocolate Chips (for extra texture)
For Serving
- 1 pint Vanilla Bean Ice Cream (premium quality)
- 1 pinch Flaky Sea Salt (Maldon or similar)
- 1/2 cup Fresh Raspberries (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan with butter and line it with parchment paper, leaving an overhang on two sides for easy removal.
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2
In a medium heat-proof bowl, combine the melted butter and the chopped dark chocolate. Let it sit for a minute, then whisk until the chocolate is completely smooth and glossy.
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3
Whisk the cocoa powder into the warm chocolate-butter mixture until fully incorporated and no lumps remain.
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4
In a separate large bowl, combine the granulated sugar, light brown sugar, and room-temperature eggs. Whisk vigorously for 2-3 minutes until the mixture is pale, fluffy, and slightly thickened; this creates the crackly top.
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5
Slowly pour the chocolate-butter mixture into the egg-sugar mixture, whisking constantly until the batter is uniform and dark.
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6
Stir in the vanilla extract and espresso powder, ensuring the coffee notes are evenly distributed.
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7
Gently fold in the flour, kosher salt, and semi-sweet chocolate chips using a rubber spatula. Stop immediately when no streaks of white flour remain—overmixing leads to cakey brownies.
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8
Pour the batter into the prepared pan and smooth the top with your spatula. Tap the pan firmly on the counter once to release any large air bubbles.
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9
Bake for 25-30 minutes. The edges should be set and pulling away slightly from the sides, but the center should still have a slight wobble when the pan is gently shaken.
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10
Remove from the oven and let the brownies cool in the pan for at least 15-20 minutes. This 'carry-over' cooking time is essential for the fudgy texture to set.
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11
Using the parchment overhang, lift the brownies out of the pan and slice into 9 large squares while they are still notably warm.
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12
Place a warm brownie in the center of a shallow bowl. Immediately top with a generous scoop of cold vanilla bean ice cream, sprinkle with flaky sea salt, and serve before the ice cream fully melts.
💡 Chef's Tips
For the ultimate crackly top, do not skip the 3-minute whisking of the eggs and sugar; this creates a meringue-like structure. Always use room temperature eggs to ensure they emulsify properly with the fats. To get clean slices, wipe your knife with a warm, damp cloth between every single cut. Avoid over-baking! A toothpick inserted into the center should come out with moist crumbs attached, not clean. If you prefer a 'chewier' edge, bake in a metal pan; for a softer edge, use a glass or ceramic dish.
🍽️ Serving Suggestions
Pair with a glass of cold, whole milk for a classic childhood throwback. Serve alongside a double shot of espresso or a dark roast coffee to cut through the richness. A drizzle of warm salted caramel sauce or a handful of toasted pecans adds fantastic texture. For an adult twist, serve with a small glass of Ruby Port or a Stout beer. Garnish with fresh mint leaves and tart raspberries to provide a bright acidic contrast to the heavy chocolate.