Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 4 oz (115g) bittersweet chocolate, melted and cooled
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease an 8x8 inch baking pan.
  2. Whisk melted butter and sugar until combined; stir in the egg and vanilla extract.
  3. Sift in the cocoa powder, flour, and salt. Fold gently until just combined to maintain a fudgy texture.
  4. Spread batter into the pan and bake for 20-25 minutes until the center is slightly underdone.
  5. Cool brownies completely, cube into 1/2 inch pieces, and freeze for 1 hour.
  6. In a chilled bowl, whip the heavy cream until stiff peaks form.
  7. In a separate bowl, whisk sweetened condensed milk with melted bittersweet chocolate and vanilla extract until glossy.
  8. Sift in the cocoa powder and salt, whisking until no lumps remain.
  9. Gently fold the whipped cream into the chocolate mixture, then fold in the frozen brownie chunks.
  10. Transfer to a freezer-safe container and freeze for 6 hours.