Chocoholics Unite

Ingredients

• 2 sticks Unsalted Butter (cold, cut into 1‑tablespoon pieces; half used for batter, remainder for caramel and greasing)
• 1 cup Granulated Sugar (for brownie batter)
• 3 Large Eggs (room temperature)
• 1 tsp Vanilla Paste (can substitute vanilla extract (1 tsp) or scraped vanilla bean seeds)
• 1 cup Dutch‑Processed Cocoa Powder (alkalized cocoa for deep color and flavor)
• 1 pinch Kosher Salt (or a pinch of Maldon sea salt)
• 1 cup All‑Purpose Flour (sifted with cocoa)
• 8 oz Bittersweet Chocolate (60‑70% cacao, chopped into chip‑size pieces)
• 1 cup White Sugar (for caramel) (granulated)
• 1/2 cup Water (for caramel) (helps prevent scorching)
• 1/2 cup Heavy Cream (room temperature)
• 2 tbsp Powdered Sugar (for dusting)
• 1 pint Vanilla Bean Ice Cream (premium quality, for serving)

Instructions

1. Sift Dry Ingredients

   Place the Dutch‑processed cocoa powder and a pinch of kosher salt into a fine mesh sieve and sift into a large mixing bowl to break up lumps.

   Time: PT2M

2. Prepare Butter

   Cut cold unsalted butter into 1‑tablespoon pieces. Measure out 1½ sticks (¾ cup) for the batter and set the remaining ½ stick aside for the caramel and greasing.

   Time: PT3M

3. Melt and Temper Butter

   Melt the 1½ sticks of butter in a small pan over low heat. Pour the melted butter over the remaining cold butter pieces in the bowl and stir until the mixture reaches room temperature and looks slightly chunky.

   Time: PT5M

4. Whip Eggs, Sugar, and Vanilla

   In the stand mixer fitted with the paddle attachment, combine the 3 eggs, 1 cup granulated sugar, and 1 tsp vanilla paste. Mix on medium speed for about 3 minutes until the mixture turns pale yellow and thick.

   Time: PT3M

5. Combine Dry and Butter Mixtures

   Add one‑third of the sifted dry ingredients to the egg mixture and stir just until barely incorporated. Then add one‑third of the butter mixture and mix gently. Repeat two more times, ending with the final third of dry ingredients followed by the remaining butter mixture.

   Time: PT5M

6. Fold in Chocolate

   Chop the 8 oz bittersweet chocolate into chip‑size pieces (or use high‑quality chocolate chips). Fold the chocolate into the batter until evenly distributed.

   Time: PT3M

7. Prepare Baking Dish

   Line the 11‑by‑7‑inch baking dish with parchment paper, using the butter paper to lightly grease the sides.

   Time: PT2M

8. Transfer Batter and Smooth

   Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Clean the edges of the pan with a damp towel to avoid over‑browning.

   Time: PT3M

9. Bake Brownies

   Place the dish in a pre‑heated oven at 350°F (177°C). Bake for 38 minutes, then insert a metal skewer; if it comes out with a few moist crumbs, bake an additional 6‑7 minutes.

   Time: PT45M

   Temperature: 350°F

10. Make Caramel Sauce

    While the brownies bake, combine 1 cup white sugar and ½ cup water in a saucepan. Heat over medium, stirring only to dissolve the sugar, then stop stirring. Let the mixture boil for about 12 minutes until it turns a deep amber.

    Time: PT12M

11. Finish Caramel

    Remove the pan from heat. Slowly whisk in ½ cup room‑temperature heavy cream (the mixture will bubble). Then whisk in the reserved ½ stick of room‑temperature butter until smooth.

    Time: PT2M

12. Cool and Slice Brownies

    Allow the brownies to cool in the pan for about 1 hour. Using a damp towel to clean the knife, cut the slab in half lengthwise, then each half into thirds to yield 12 squares.

    Time: PT65M

13. Finish and Serve

    Dust each brownie with powdered sugar. Place a generous scoop of vanilla bean ice cream on top, then drizzle warm caramel sauce over the brownie and around the plate.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g