Brownie Sundae Recipe
Make Brownie Sundae Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownies
Sundae components
Method
Brownies
- 1
Prepare oven and pan
Preheat oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal; lightly grease the parchment.
- 2
Melt chocolate and butter
Place chopped bittersweet chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler) or use short bursts in the microwave (20–30 seconds, stirring between). Stir until completely melted and smooth. Remove from heat and let cool for 5 minutes.
- 3
Mix eggs and sugar
In a medium bowl, whisk together granulated sugar, eggs, and vanilla extract until the mixture is glossy and slightly thickened (about 1–2 minutes by hand or 30 seconds with a handheld mixer).
- 4
- 5
Fold in dry ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt. Gently fold the dry ingredients into the chocolate batter just until no streaks remain. If using chopped toasted nuts, fold them in now.
- 6
- 7
Cool and cut
Allow the brownies to cool completely in the pan on a wire rack (about 1 hour) so they set and are easy to cut. Use the parchment overhang to lift the brownies from the pan, transfer to a cutting board, and cut into 8 squares (or 6 larger pieces for bigger servings).
Sundae assembly
- 8
Warm fudge sauce (if needed)
If your hot fudge is refrigerated or thick, warm it gently in a small saucepan over low heat or in the microwave in 15-second intervals until pourable. Stir to smooth.
- 9
Portion brownies and ice cream
Place one brownie square on each serving plate or in a shallow bowl. Using an ice cream scoop, place 2 large scoops (about 150 ml total per serving) of vanilla ice cream on top or beside each brownie.
- 10
Add hot fudge and whipped cream
Spoon 25 ml–30 ml of warm hot fudge over each ice cream portion and brownie so it drips down the sides. Top with a generous dollop (about 30 ml) of whipped cream.
- 11
Garnish and finish
Sprinkle each sundae with about 1 tablespoon (approx. 7–8 g) of toasted chopped nuts and a light pinch of flaky sea salt if desired. Place a maraschino cherry on top of each whipped cream. Serve immediately while the hot fudge is warm and the brownie is slightly fudgy.