Brownie Crumble Sundae Recipe

1. Prepare and melt chocolate

Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment, leaving an overhang; lightly grease parchment with 1 tsp vegetable oil. In a heatproof bowl set over a gently simmering pot of water (double boiler) or in short bursts in the microwave, melt the butter and chopped bittersweet chocolate together until smooth. Stir and set aside to cool slightly (about 5 minutes).

2. Mix batter

Whisk the granulated sugar into the warm chocolate until combined. Add the eggs one at a time, whisking until fully incorporated and the mixture is glossy. Stir in the vanilla extract. Sift together the flour, cocoa powder and salt, then fold the dry ingredients into the chocolate mixture with a rubber spatula until no streaks remain. Fold in the chopped walnuts.

3. Bake and crumble

Transfer batter to the prepared pan, smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (do not overbake). Let the brownie cool in the pan on a wire rack for 30 minutes. Using the parchment overhang, remove the brownie and break it into large pieces. For finer crumble, place pieces in a bowl and gently break into 1/2–1 cm coarse crumbs with your hands or a fork. Reserve.

4. Make the syrup: In a small saucepan, whisk together the cocoa powder and granulated sugar to remove lumps. Add water and a pinch of salt and whisk until smooth. Place over medium heat and bring to a gentle simmer, stirring frequently. Simmer 2–3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Let cool slightly; syrup will thicken as it cools. Keep warm or bring to room temperature before assembling.

5. Portion ice cream: Scoop 2 scoops of vanilla bean ice cream into each serving bowl or sundae glass (total 4 scoops per recipe yields two generous servings or four small servings—see Servings).

6. Add brownie crumble: Spoon a generous handful (about 60–80 g) of the cooled brownie crumble over and around the ice cream in each bowl, reserving some for topping.

7. Drizzle with chocolate syrup: Warm the chocolate syrup slightly if chilled, then drizzle about 1–2 tablespoons over each sundae, more to taste.

8. Finish with toppings: Add a dollop of whipped cream to each sundae, sprinkle with toasted chopped pecans and extra walnut pieces, then finish with a light pinch of flaky sea salt if using. Serve immediately with a spoon.