Milk Chocolate Brownie Recipe

Prepare

Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal; lightly butter the parchment.

Melt chocolate and butter

In a heatproof bowl set over a pot of gently simmering water (double boiler) or in short bursts in the microwave, melt the bittersweet chocolate and 115 g unsalted butter together until smooth. Stir occasionally and remove from heat to cool slightly (about 3–5 minutes).

Mix eggs and sugar

In a separate bowl, whisk together the 200 g granulated sugar, 2 large eggs, and 1 tsp vanilla extract until the mixture is pale and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a whisk/hand mixer).

Combine wet and dry

Slowly fold the melted chocolate-butter mixture into the egg-sugar mixture until uniform. Sift in 90 g all-purpose flour, 25 g unsweetened cocoa powder, and 1 tsp fine salt. Fold gently just until no streaks of flour remain—do not overmix.

Add milk chocolate

Fold in the 100 g roughly chopped milk chocolate to create pockets of melty milk chocolate in the batter.

Bake

Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 20–25 minutes. The brownie should have a thin crust on top and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).

Cool and remove

Allow the brownie to cool completely in the pan on a wire rack (at least 1 hour). Use the parchment overhang to lift the brownie from the pan, then cut into 9 squares when ready to serve.

Caramelize bananas

Slice 3 peeled ripe bananas into 1/2 inch (1–1.5 cm) rounds. In a nonstick skillet over medium heat, melt 2 tbs unsalted butter. Add 3 tbs light brown sugar and let it dissolve for 30 seconds. Add the banana slices in a single layer and cook 2–3 minutes per side until caramelized and golden. Remove from heat and set aside to cool slightly.

Warm dairy

In a medium saucepan, combine 300 ml heavy cream, 120 ml whole milk, and 60 g granulated sugar. Warm the mixture over medium heat until it is hot and steam begins to rise but not boiling. Remove from heat.

Make custard base

Whisk 4 egg yolks in a bowl. Slowly temper the hot cream mixture into the yolks by adding a ladleful at a time while whisking constantly until about half of the cream has been incorporated. Pour the tempered yolk mixture back into the saucepan and cook over low-medium heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (temperature about 75–80°C / 170–175°F). Do not let it boil.

Combine banana and vanilla

Remove the custard from heat and stir in the caramelized bananas (reserve a few slices for garnish if desired), 1 tsp vanilla extract, and a pinch of salt. For a smoother ice cream, mash the bananas into the custard with a fork or use an immersion blender for a few seconds to reach your preferred texture. If you prefer visible banana pieces, fold them in without pureeing completely.

Chill

Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids (optional). Cover the bowl with plastic wrap, pressing the wrap onto the surface to prevent a skin, and chill thoroughly in the refrigerator until fully cold, at least 3 hours or overnight.

Churn and freeze

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes). Transfer the churned ice cream to an airtight container and freeze at least 2–4 hours to firm up before serving.

Plate one warm (or room-temperature) brownie square with a scoop of the caramelized banana ice cream. If the brownie is cold and you prefer it warm, microwave a brownie square for 10–12 seconds until just warmed through.

Optional: drizzle 30 g melted milk chocolate over the ice cream and sprinkle a pinch (about 1 tsp) of sea salt flakes over the brownie to enhance the flavors. Garnish with reserved caramelized banana slices if desired.