Godiva® Chocolate Brownie Sundae Recipe

Preheat & prepare pan

Preheat the oven to 350°F (175°C). Line a 9x9-inch square pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.

Melt chocolate and butter

In a heatproof bowl set over a pot of barely simmering water (or in 20–30 second bursts in the microwave, stirring between), melt the 0.5 cups unsalted butter and 100 g bittersweet chocolate together until smooth. Remove from heat and let cool for 2–3 minutes.

Combine eggs and sugar

In a medium bowl, whisk together 1 cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract until the mixture is glossy and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a whisk).

Make batter

Slowly pour the melted chocolate/butter into the sugar-egg mixture while whisking to temper and combine. Sift in 0.5 cups all-purpose flour, 2 tbs unsweetened cocoa powder, and 0.25 tsp salt. Fold gently with a spatula until just combined — do not overmix. Batter will be thick and fudgy.

Bake brownies

Spread the batter evenly into the prepared 9x9 pan. 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 (not wet batter).

Cool and cut

Allow the brownies to cool completely in the pan on a rack for at least 30–45 minutes so they firm up. Using the parchment overhang, lift the brownie slab from the pan and cut into 4 large squares (one per serving). Keep at room temperature until assembly.

Combine dry ingredients

In a small saucepan, whisk together 0.33 cups granulated sugar and 2 tbs unsweetened cocoa powder until evenly blended.

Cook sauce

Add 0.5 cups heavy cream and 2 tbs unsalted butter to the saucepan. Warm over medium heat, whisking constantly until the butter melts and the mixture comes together. Bring to a gentle simmer and cook 2–3 minutes until glossy and slightly thickened; do not boil vigorously.

Finish sauce

Remove from heat and stir in 0.5 tsp vanilla extract and 0.125 tsp salt. Taste and adjust salt or vanilla if desired. Keep the sauce warm until assembly; if it thickens too much, gently rewarm over low heat or microwave in 10–15 second bursts, stirring between.

Toast almonds

Place 0.25 cups sliced almonds in a dry skillet over medium heat. Toast, tossing frequently, until fragrant and lightly golden, 2–4 minutes. Transfer to a plate to cool (they will continue to brown slightly off heat).

Make whipped cream

Chill a mixing bowl and whisk or beaters briefly if possible. Pour 1 cup heavy cream into the bowl, add 2 tbs powdered sugar and 0.5 tsp vanilla extract. Whip by hand or with an electric mixer until soft to medium peaks form — the cream should hold shape but still be airy. Keep chilled until ready to use.

If your hot fudge has cooled, gently warm it so it is pourable but not boiling.

Place one large brownie square in each dessert bowl or sundae glass.

Top each brownie with two scoops of vanilla ice cream (2 scoops per serving).

Generously spoon warm hot fudge sauce over the ice cream and brownie so the sauce cascades down the sides.

Add a dollop (about 2–3 tbs) of whipped cream to each sundae.

Sprinkle the toasted sliced almonds over the whipped cream and a light pinch of flaky sea salt if desired. Serve immediately.