Brownie Sundae Recipe

Prep

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease it.

Melt 1/2 cup (113 g) unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts until fully melted. Let cool slightly.

In a medium bowl, whisk together 3/4 cup (95 g) all-purpose flour, 1/3 cup (33 g) unsweetened cocoa powder and 1/8 tsp salt until combined.

In a separate bowl, combine the slightly cooled melted butter and 3/4 cup (150 g) granulated sugar. Stir until combined, then whisk in 1 large egg and 1 tsp vanilla extract until smooth.

Fold the dry ingredients into the wet mixture just until combined. Stir in 1/4 cup (43 g) chocolate chips if using.

Pour the batter into the prepared pan and spread evenly. Bake 18–22 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (do not overbake).

Allow brownies to cool completely in the pan on a wire rack (about 45–60 minutes) to make clean pieces. Once cooled, lift from pan using parchment and cut into roughly 1-inch pieces (approximately 16 pieces). Reserve in an airtight container until assembly.

In a small saucepan, whisk together 1/2 cup (50 g) unsweetened cocoa powder and 3/4 cup (150 g) granulated sugar until evenly combined and there are no lumps.

Add 1/2 cup (120 ml) heavy cream and 1/4 cup (60 ml) whole milk to the pan. Place over medium-low heat and warm, whisking constantly, until sugar dissolves and mixture is smooth (do not let boil vigorously).

Add 2 tablespoons (28 g) unsalted butter and 1/8 tsp salt. Continue to cook, stirring, for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat and stir in 1 tsp vanilla extract.

Keep the sauce warm or transfer to a small insulated container. If it thickens too much, whisk in 1–2 tablespoons warm milk to loosen before serving.

Place 2/3 cup (about 2 scoops or 2 cups loosely packed) vanilla ice cream into a shallow sundae bowl or glass per serving.

Scatter 4–5 brownie pieces (about 1/2 cup) over and around the ice cream, reserving a few to garnish the top.

Warm 3–4 tablespoons of hot fudge sauce per sundae and spoon generously over the ice cream and brownie pieces so the sauce cascades into the layers.

Top each sundae with about 2 tablespoons whipped cream, sprinkle 1 tablespoon chopped walnuts or pecans if desired, place a maraschino cherry on top and finish with a light pinch (a few flakes) of sea salt if using.

Serve immediately while the hot fudge is warm and brownies are slightly softened by the sauce.