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Ingredients
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Brownies
Sundae components
Whipped cream
Method
Brownies
- 1
Prep and melt chocolate
Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. In a heatproof bowl set over a pan of barely simmering water (double boiler) or in short bursts in the microwave, melt the unsalted butter and chopped semisweet chocolate together, stirring until smooth. Remove from heat and let cool for 5 minutes.
- 2
Mix batter
Whisk the granulated sugar into the slightly cooled chocolate-butter mixture. Add the eggs one at a time, whisking well after each addition until glossy. Stir in the vanilla extract. Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt; fold them into the chocolate mixture with a rubber spatula just until no streaks of flour remain. Do not overmix.
- 3
Bake
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid baking fully dry). Remove from oven and allow brownies to cool in the pan for 10 minutes, then lift out using the parchment overhang and slice into 4 equal squares while slightly warm.
Whipped cream
- 4
While the brownies are baking or cooling, chill a medium metal or glass mixing bowl and whisk or beaters in the freezer for 5–10 minutes. Pour the heavy whipping cream into the chilled bowl, add confectioners' sugar and vanilla extract. Whip by hand with a whisk or using an electric mixer on medium-high speed until soft peaks form. Taste and adjust sweetness if desired. Keep refrigerated until ready to assemble.
Assembly — Warm Brownie Sundaes
- 5
To serve, warm each brownie square briefly: place on a microwave-safe plate and microwave for 10–12 seconds (or heat in a 300°F/150°C oven for 3–4 minutes) until just warm but not piping hot. Place one warm brownie in a dessert bowl or shallow dish.
- 6
Top each warm brownie with 2 scoops of vanilla ice cream (for a more generous sundae use 4 scoops total as listed). Spoon about 30 ml (2 tbs) of hot fudge sauce over the ice cream and brownie. Add a dollop (about 2–3 tbs) of freshly whipped cream on top of the ice cream.
- 7
Sprinkle chopped toasted walnuts or pecans over the whipped cream and fudge. Finish with a maraschino cherry on top. Serve immediately so the ice cream melts slightly against the warm brownie.