Chocolate Brownie Sundae Recipe

Prep and preheat

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang to lift brownies out, and lightly grease the paper.

Melt chocolate and butter

Place the chopped bittersweet chocolate and unsalted butter in a heatproof bowl set over a pot of gently simmering water (double boiler) or microwave in 20–30 second bursts, stirring between bursts, until fully melted and smooth. Remove from heat and let cool for 3–5 minutes.

Mix wet ingredients

Whisk the granulated sugar into the slightly cooled chocolate-butter mixture until combined. Add the eggs one at a time, whisking after each addition until fully incorporated. Stir in the vanilla extract.

Combine dry ingredients

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Folding ensures even distribution and avoids lumps.

Finish batter

Fold the dry ingredients into the wet chocolate mixture just until no streaks of flour remain. If using nuts, fold in the chopped walnuts or pecans. Do not overmix — a few streaks are better than overworked batter.

Bake

Spread the batter evenly into the prepared 8x8 pan. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). For fudgier brownies, aim for the lower end of time; for more cake-like, bake a bit longer.

Cool and slice

Let the brownies cool in the pan on a wire rack for at least 30 minutes to set. Use the parchment overhang to lift brownies from the pan, transfer to a cutting board, and cut into 8 squares. For serving warm, reheat individual brownie pieces for 10–15 seconds in the microwave before assembling the sundaes.

Warm the hot fudge

If using store-bought hot fudge, warm it in a small saucepan over low heat, stirring until pourable, or microwave in 15–20 second intervals, stirring between, until warm. If homemade, prepare according to recipe and keep warm.

Portion ice cream

Scoop 2 generous scoops (about 1 cup total) of vanilla ice cream per serving into chilled dessert bowls or tall sundae glasses.

Place brownie

Add one warm (or room-temperature) brownie square beside or underneath the ice cream scoop in each bowl or glass so it nestles against the ice cream.

Top with sauces and garnishes

Drizzle about 2–3 tablespoons of warmed hot fudge over the ice cream and brownie per serving. If using, drizzle 1 tablespoon of caramel sauce for each sundae. Add a generous dollop of whipped cream on top.

Finish and serve

Sprinkle a tablespoon of chopped chocolate or chocolate shavings over the whipped cream, place a maraschino cherry on top, and serve immediately while the brownie is warm and the hot fudge is gooey.