Pepp's Brownie Sundae Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper leaving an overhang for easy removal; lightly grease the parchment.

Melt butter and mix sugars

In a small saucepan over low heat or in a heatproof bowl in the microwave, melt 1/2 cup unsalted butter. Stir in 3/4 cup granulated sugar and 1/4 cup light brown sugar until dissolved and slightly cooled (about 2–3 minutes).

Combine egg and vanilla

Whisk the large egg and 1 tsp vanilla extract into the cooled butter-sugar mixture until smooth and glossy.

Add dry ingredients

Sift together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/4 tsp kosher salt, and 1/8 tsp baking powder. Fold the dry mixture into the wet mixture with a rubber spatula just until combined; do not overmix.

Bake

Spread batter evenly into the prepared pan. Bake for 18–22 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (you want fudgy brownies). Remove from oven and let cool in the pan on a rack for 10 minutes.

Warm and portion

Use the parchment overhang to lift the brownie out of the pan and transfer to a cutting board. Cut into 4 large squares. For each sundae, rewarm one brownie square in a 325°F (160°C) oven for 4–6 minutes or briefly microwave the brownie on a microwave-safe plate for 12–18 seconds until warm but not melted.

Prep strawberries

Hull and halve 4 fresh strawberries. If desired, toss briefly with 1 tsp vanilla sugar to macerate and bring out sweetness; let sit 5 minutes.

Assemble ice cream

Place the warmed brownie square in a shallow dessert bowl or sundae glass. Add 3 scoops of vanilla bean ice cream on and around the brownie so the ice cream touches the warm brownie and begins to soften slightly.

Add sauces and toppings

Drizzle 3 tablespoons chocolate sauce and 2 tablespoons caramel sauce over the ice cream and brownie. Scatter halved strawberries over the sundae. Add 1/2 cup whipped cream on top (or a generous dollop). Sprinkle 2 teaspoons toasted chopped pecans or walnuts if using.

Finish

Optionally finish with a light pinch (1/8 tsp) of sea salt flakes over the caramel for contrast. Serve immediately so the brownie remains warm and the ice cream slightly melty.

Serve each PEPP'S BROWNIE SUNDAE immediately after assembly with a spoon. Leftover brownies can be stored wrapped at room temperature for up to 2 days or refrigerated for up to 5 days; rewarm briefly before serving. Store sauces in the refrigerator according to package instructions.