Brownie Sundae Recipe

Preheat and prepare 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 and lightly grease the paper.

Melt butter and combine sugars

In a medium saucepan or microwave-safe bowl, melt 3/4 cup (170 g) unsalted butter until just melted. Remove from heat and stir in 1 cup granulated sugar and 1/4 cup packed light brown sugar until combined and slightly glossy.

Add eggs and vanilla

Whisk in the 2 large eggs one at a time until smooth, then whisk in 1 tsp vanilla extract. The mixture should be glossy and slightly thickened.

Add dry ingredients

Sift together 1/2 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/4 tsp salt. Fold the dry ingredients into the wet mixture gently until just combined — do not overmix. Fold in 1/2 cup semisweet chocolate chips if using.

Bake

Spread batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) for fudgy brownies. Allow brownies to cool in the pan on a wire rack for 30 minutes, then lift out using the parchment overhang and cool completely on the rack (about 30–45 minutes more) or serve slightly warm for the sundae.

Warm cream

Place 1/2 cup (120 ml) heavy cream in a small saucepan over medium heat and warm until it just begins to simmer at the edges (do not boil).

Make ganache-style sauce

Place 100 g chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth and glossy. Stir in 1 tablespoon corn syrup or honey for shine, 1 tsp unsalted butter, and a pinch of salt. Keep warm or store at room temperature; reheat gently if it thickens.

Portion the brownie: If brownies are cooled, cut one generous square (about 2.5–3 inches) per serving. If serving warm, reheat an individual square in a microwave 8–12 seconds until just warm (time will vary by microwave). Place the brownie in the center of a dessert bowl or plate.

Add ice cream: Top the warm or room-temperature brownie with 2 scoops of good-quality vanilla ice cream.

Sauce and whipped cream: Spoon 2–3 tablespoons of warm chocolate sauce over the ice cream and brownie. Add about 1/4 cup (or desired amount) of whipped cream on top or to the side.

Garnish: Sprinkle 2 tablespoons chopped toasted nuts over the whipped cream and ice cream if using. Dust lightly with 1 tsp sifted cocoa powder or grated chocolate and finish with a maraschino cherry if desired.

Serve immediately: Serve the sundae immediately so the ice cream contrasts with the warm brownie and sauce.