Brownie Sundae Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving an overhang on two sides to lift the brownie out later; lightly butter the exposed edges.

Melt chocolate and butter

Combine the chopped bittersweet chocolate and butter in a heatproof bowl set over a simmering pot of water (double boiler) or microwave in 20-second bursts, stirring until smooth. Remove from heat and let cool 3–5 minutes.

Mix sugar and eggs

Stir the granulated sugar into the slightly cooled chocolate-butter mixture until combined. Add the eggs one at a time, beating or whisking well after each addition until glossy. Stir in vanilla extract.

Add dry ingredients

Sift or whisk together the all-purpose flour, cocoa powder, and kosher salt. Fold the dry ingredients into the chocolate mixture gently until just combined; do not overmix.

Bake

Spread the batter evenly into the prepared pan. Bake in the preheated oven 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).

Cool and slice

Allow the brownie to cool completely in the pan on a wire rack (about 45–60 minutes) to set. Use the parchment overhang to lift out the brownie and cut into 4 equal squares. For a warm-sundae option, rewarm squares in a 300°F (150°C) oven for 6–8 minutes or microwave 10–15 seconds.

Place one brownie square on each serving plate or bowl.

If using the warm option, place the freshly warmed brownie on the plate now so it slightly softens the ice cream when assembled.

Top each brownie with 2 scoops of vanilla ice cream, placing the scoops side by side or stacked depending on presentation preference.

Drizzle about 1½ tablespoons (adjust to taste) of chocolate sauce over the ice cream and brownie. For a decorative finish, make a cross-hatch or spiral with the sauce.

Arrange the halved strawberries around the ice cream or on top for color and freshness.

Sprinkle the crushed roasted peanuts evenly over the sundae to add crunch.

Top with whipped cream (about 2 tablespoons to 1/4 cup per sundae) and finish with an optional pinch of flaky sea salt to enhance chocolate flavor.

Serve immediately with a spoon.