Restaurants›Spare Time Huntersville›Brownie Sundae Recipe

Brownie Sundae Recipe

Inspired by Spare Time Huntersville
Time1h
Serves4

VANILLA ICE CREAM / CHOCOLATE SYRUP / WHIPPED TOPPING / BROWNIE / CHOCOLATE SYRUP / SPRINKLES / CHERRY

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Brownies

Ice Cream & Toppings

Optional Garnish

Method

Brownies

1

Prepare and Melt

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it. In a microwave-safe bowl or small saucepan, melt the 0.5 cup unsalted butter until fully melted and slightly cooled (about 30–60 seconds in microwave).

2

Mix Wet Ingredients

Whisk the melted butter with 1 cup granulated sugar and 0.25 cup packed brown sugar until combined. Add 2 large eggs one at a time, whisking after each until smooth. Stir in 1 tsp vanilla extract.

3

Add Dry Ingredients

Sift together 0.75 cup all-purpose flour, 0.333 cup unsweetened cocoa powder, and 0.25 tsp salt. Fold the dry ingredients into the wet mixture using a spatula just until no streaks of flour remain. If using, fold in 0.25 cup semi-sweet chocolate chips.

4

Bake

Pour the batter into the prepared 8x8 pan, smoothing the top. Bake at 350°F (175°C) for 18–24 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (do not overbake). Remove from oven and cool in the pan on a wire rack for at least 20 minutes to set.

5

Cut

Once cooled, use the parchment to lift the slab from the pan and cut into 4 large squares (or 8 smaller squares for smaller servings). For warm brownie sundaes, reheat individual squares for 10–15 seconds in the microwave before assembling.

Ice Cream & Assembly

6

Scoop 1–2 scoops of vanilla ice cream into each serving bowl or dish. Place one warm or room-temperature brownie square beside or partially under the ice cream scoop(s).

7

Drizzle about 2 tablespoons (approximately 1–2 tbsp depending on preference) of chocolate syrup over the ice cream and brownie. If you prefer extra sauce, use up to 0.5 cup divided among servings.

8

Top each sundae with a generous dollop of whipped topping (about 1/4 cup per serving).

9

Sprinkle about 1/2 tablespoon rainbow sprinkles over each sundae and add a maraschino cherry on top of the whipped topping.

10

If using, scatter 1/2 tablespoon toasted chopped nuts over each sundae for crunch.

11

Serve immediately so the ice cream remains cold while the brownie is warm (if reheated).