📖 Instructions

1. First, let's make those brownies! Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan. You don't want these sticking!
2. In a large bowl, melt 1/2 cup (1 stick) of unsalted butter with 4 ounces of unsweetened chocolate. You can do this in the microwave in 30-second intervals, stirring in between, or over a double boiler. Let it cool slightly... burnt chocolate is not our friend!
3. Whisk in 1 cup of granulated sugar until well combined. Then, beat in 2 large eggs one at a time, followed by 1 teaspoon of vanilla extract. Make sure everything is nicely mixed.
4. In a separate bowl, whisk together 3/4 cup of all-purpose flour, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Gently fold this into the wet ingredients until just combined. Don't overmix! We want fudgy brownies, not cakey ones.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with slightly moist crumbs. Let the brownies cool completely before cutting them into small, bite-sized pieces.
6. Now, for the salted caramel sauce. In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns an amber color. This will take about 5-7 minutes. Keep a close eye on it—burnt sugar is NOT fun to clean!
7. Remove the saucepan from the heat and carefully whisk in 1/2 cup of heavy cream. Be careful, it will bubble up! Then, stir in 4 tablespoons (1/2 stick) of unsalted butter and 1 teaspoon of sea salt. Let the caramel cool completely.
8. Time to make the ice cream base! In a large bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of granulated sugar, and 1 teaspoon of vanilla extract. Make sure the sugar is fully dissolved.
9. If you have an ice cream maker, pour the ice cream base into the machine and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes, or until the ice cream has a soft-serve consistency.
10. If you don't have an ice cream maker (no worries!), pour the ice cream base into a freezer-safe container. Freeze for 2-3 hours, then remove and whisk vigorously to break up any ice crystals. Repeat this process every 30 minutes for the next 2-3 hours. This will help create a smoother ice cream.
11. Once the ice cream is churned or has reached a soft-serve consistency, gently fold in the brownie pieces and swirl in about 3/4 of the salted caramel sauce. Save the remaining caramel for topping!
12. Transfer the ice cream to a freezer-safe container and freeze for at least 2-3 hours, or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Drizzle with the remaining salted caramel sauce and enjoy! Honestly? It's great!