Brownie Sundae Recipe

Prepare the Brownie Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, melt the unsalted butter. Stir in granulated sugar, brown sugar, and vanilla extract until well combined. Add the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.

Bake the Brownies

Pour the brownie batter into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool slightly.

Scoop Caramel Gelato

While the brownies are cooling, scoop the caramel gelato into serving bowls and set aside.

Make Hazelnut Sauce

In a small saucepan over low heat, combine the hazelnut spread and heavy cream. Stir until the mixture is smooth and warm. Remove from heat and set aside.

Toast the Hazelnuts

In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and allow to cool before roughly chopping.

Prepare Chocolate Shell

In a microwave-safe bowl, combine dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Assemble the Brownie Sundae

Cut the warm brownies into squares and place one in each serving bowl. Top with a scoop of caramel gelato. Drizzle with hazelnut sauce, sprinkle with toasted hazelnuts, and then drizzle the chocolate shell over the top. Serve immediately.