Brownie Sundae Recipe
A warm fudge brownie topped with vanilla ice cream and chocolate sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brownie
Sundae toppings
Method
Brownie
Preheat and prep
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving an overhang for easy removal, and lightly butter the parchment.
Melt chocolate and butter
In a heatproof bowl set over (not in) simmering water or in short bursts in the microwave, melt the chopped semisweet chocolate with the unsalted butter, stirring until smooth. Remove from heat and let cool slightly (about 5 minutes).
Mix wet ingredients
Stir the granulated sugar into the melted chocolate mixture until combined. Add the eggs one at a time, whisking each in fully. Stir in the vanilla extract.
Add dry ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gently fold the dry mixture into the chocolate mixture with a spatula until just combined and no streaks of flour remain. Do not overmix.
Bake
Spread the batter evenly into the prepared 8x8 pan. Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (for fudgy brownies). Avoid overbaking.
Cool
Remove brownies from oven and allow them to cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the brownie slab out of the pan and cool an additional 10 minutes before cutting into 4 squares. The brownies should be warm but not piping hot when assembling the sundaes.
Assembly and toppings
Warm chocolate sauce (if needed)
If the chocolate sauce is thick or chilled, warm it briefly in the microwave (10–20 seconds) or in a small saucepan over low heat, stirring until pourable. Do not overheat.
Plate the brownie
Place one warm brownie square on each serving plate.
Top with ice cream
Add two scoops of vanilla ice cream on top of each warm brownie (or arrange a scoop beside the brownie if preferred). For a taller sundae, use two scoops on top and one beside.
Add sauce and toppings
Generously drizzle about 2 tablespoons (approx. 1/8 cup) of warm chocolate sauce over each ice cream-topped brownie. Add a dollop of whipped cream, sprinkle chopped nuts if using, and finish with a maraschino cherry on top if desired.
Serve
Serve sundaes immediately while the brownie is warm and the ice cream slightly melts into the fudge. Provide spoons for scooping.