Brownie Sundae Recipe
Chocolate Brownie with 2 Scoops & 3 Toppings
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Ingredients
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Brownies
Sundae assembly
Method
Brownies
- 1
Preheat and prepare pan
Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving a 1-inch overhang, or grease the pan lightly with butter.
- 2
Melt chocolate and butter
In a heatproof bowl set over (but not touching) simmering water, combine chopped chocolate and butter. Stir occasionally until smooth and fully melted, about 3–5 minutes. Remove from heat and let cool 3 minutes.
- 3
Mix wet ingredients
Whisk the granulated sugar into the slightly cooled chocolate mixture until combined. Add eggs one at a time, whisking thoroughly after each to fully incorporate. Stir in the vanilla extract.
- 4
- 5
Bake
Pour batter into the prepared 8x8 pan and smooth the top. Bake in the preheated oven until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter), about 20–25 minutes. For fudgier brownies err on the shorter time.
- 6
Sundae assembly
- 7
Warm sauces
Gently warm the hot fudge (and caramel if using) in a small microwave-safe bowl for 12–20 seconds or until pourable. Stir and check temperature; do not overheat.
- 8
Plate brownie
Place one warm or room-temperature brownie square in a shallow dessert bowl or on a plate suitable for a sundae. If the brownie has been chilled, warm for 6–8 seconds in the microwave to make it slightly soft but not melted.
- 9
Add ice cream
Scoop two generous scoops of vanilla ice cream and place them directly on top of the brownie, leaving a little space for toppings.
- 10
Top with sauces and toppings
Drizzle about 3 tablespoons of warmed hot fudge over the ice cream and brownie, then add a tablespoon of whipped cream on top. Sprinkle crushed toasted nuts and chocolate sprinkles over the sundae. If using caramel sauce, drizzle about 1 tablespoon in a thin spiral.
- 11
Finish
Place one maraschino cherry on top. Serve immediately with a spoon. Note: provide extra sauce on the side if desired.