Warm Chocolate Brownie with Ice Cream (Printable)

Fudgy chocolate brownie served warm alongside creamy vanilla ice cream for a rich, comforting treat.

# What You'll Need:

→ Brownie

01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - 3/4 cup all-purpose flour
07 - 2/3 cup unsweetened cocoa powder
08 - 1/2 tsp salt
09 - 3.5 oz dark chocolate, chopped

→ For Serving

10 - 8 scoops vanilla ice cream
11 - Optional: chocolate sauce
12 - Optional: chopped nuts
13 - Optional: fresh berries

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until glossy and combined.
03 - Beat in eggs and vanilla extract until the mixture is smooth and slightly thickened.
04 - Sift together flour, cocoa powder, and salt; gently fold into the wet mixture until just combined without overmixing.
05 - Stir in chopped dark chocolate evenly.
06 - Pour batter into prepared pan and smooth the surface.
07 - Bake for 22 to 25 minutes until edges are set but center remains slightly fudgy. Avoid overbaking.
08 - Allow to cool in the pan for 10 minutes, then cut into squares while warm.
09 - Serve warm with a scoop of vanilla ice cream; optionally add chocolate sauce, nuts, or berries.

# Expert Suggestions:

01 -
  • The contrast between the warm, fudgy brownie and cold, creamy ice cream creates a texture experience thats impossible to resist.
  • It comes together with pantry staples and tastes like you spent hours in the kitchen when you really didnt.
  • Every bite feels indulgent without being fussy, making it perfect for weeknight cravings or casual gatherings.
02 -
  • Overbaking is the enemy of fudgy brownies, so pull them out when the center still jiggles slightly—they firm up as they cool.
  • Letting the butter cool before adding eggs prevents them from cooking on contact, which would ruin the smooth texture.
  • Sifting the cocoa powder eliminates lumps and helps it blend evenly, so dont skip this step even if youre in a hurry.
03 -
  • Line your pan with parchment in both directions so you can lift the brownies out in one piece and slice them on a cutting board for cleaner edges.
  • If the tops crack too much during baking, lower your oven temperature by 10 degrees next time—it means the heat was slightly too high.
  • For an extra fudgy center, pull the brownies out at 22 minutes and let carryover heat finish the job as they cool in the pan.

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