Dad's Brownie Sundae Recipe

Prepare Brownies

If using homemade brownies, bake according to your recipe, cool completely, and cut into 1-inch pieces. If using store-bought, cut into 1-inch pieces. Measure out 3 cups of pieces and place in a bowl.

Toast Pecans

Heat a small skillet over medium heat. Add the coarsely chopped pecans and toast, stirring frequently, 3–4 minutes until fragrant and slightly darker. Remove from heat and let cool on a plate.

Warm Sauces

Warm the hot fudge and caramel slightly so they are pourable. For hot fudge: microwave 1 cup in a microwave-safe bowl on medium power for 20–30 seconds, stirring; repeat in 10-second bursts until pourable. For caramel: microwave 3 tablespoons for 10–15 seconds or warm gently on the stovetop. Stir to smooth. Keep warm.

Portion: For 4 sundaes, place about 3/4 cup vanilla ice cream (one scoop ~1/2 cup plus a smaller scoop) into each serving bowl or sundae glass.

Add Brownies: Divide the 3 cups of brownie pieces evenly among the 4 bowls, tucking pieces around and on top of the ice cream (roughly 3/4 cup brownies per sundae).

Sauce: Spoon about 2 tablespoons hot fudge over each sundae (total ~1 cup divided). Drizzle about 3/4 tablespoon caramel over each (divide 3 tbs across 4 sundaes).

Finish Toppings: Sprinkle about 3/4 tablespoon toasted pecans on each sundae. Top each with an even dollop of whipped cream (about 1/4 cup per sundae) and, if desired, a maraschino cherry.

Serve Immediately: Serve sundaes right away while brownies are slightly warm and sauces are hot. Provide spoons and napkins.