Hot Brownie Sundae Recipe

Prepare and bake brownies

Preheat oven to 350°F (175°C). Lightly butter or spray an 8x8-inch baking pan. In a medium saucepan over low heat, melt 1/2 cup (1 stick) unsalted butter until just melted. Remove from heat and whisk in 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until smooth. Stir in 2 large eggs, one at a time, whisking until combined. Add 1 tsp vanilla extract.

In a separate bowl, sift together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/4 tsp baking powder and 1/4 tsp kosher salt. Fold the dry ingredients into the butter–sugar–egg mixture until just combined; do not overmix. Scrape batter into prepared pan and smooth top.

Bake in the preheated oven for 20–24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (you want fudgy brownies). Remove from oven and let cool in pan 8–10 minutes so brownies remain warm but set. Use a sharp knife or cookie cutter to cut two roughly equal square portions for each serving.

If making ahead, rewarm individual brownie portions in a 325°F (160°C) oven for 5–7 minutes or microwave on medium power for 10–15 seconds just before assembling to serve warm.

Place two warm brownies on each serving plate or in a shallow bowl, spacing them slightly apart so toppings can be layered on each.

Top the brownies with two generous scoops of vanilla bean ice cream (one scoop per brownie or two scoops arranged on top of both depending on presentation). Work quickly so the ice cream begins to soften slightly but does not fully melt.

Drizzle 1½ tablespoons caramel sauce over the ice cream and brownies, then drizzle 1 tablespoon Hershey's chocolate sauce in a contrasting pattern. Reserve remaining sauces for guests to add more if desired.

Add a dollop (about 1/4 cup) of whipped cream across the top of the ice cream. Sprinkle optional chopped toasted nuts over the whipped cream and around the plate for texture and garnish, if using.

Top with a maraschino cherry (optional) and serve immediately so brownies stay warm under cool ice cream.

If desired, pass extra caramel and chocolate sauces at the table. Serve with a dessert spoon and fork. For best contrast of warm/fudgy brownie and cold ice cream, encourage guests to break into the brownie so melted ice cream can mingle with the warm interior.