Method

Brownies

Prepare oven and pan

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Lightly butter the parchment.

Melt chocolate and butter

In a heatproof bowl set over a simmering pot of water (double boiler) or in 20–30 second bursts in the microwave, melt the chopped bittersweet chocolate with the unsalted butter, stirring until smooth. Remove from heat and let cool for 3–5 minutes.

Mix sugars and eggs

Whisk granulated sugar and brown sugar into the slightly cooled chocolate-butter mixture until combined. Add the eggs one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract.

Fold in dry ingredients

Sift the all-purpose flour, cocoa powder, and sea salt over the wet mixture. Gently fold with a spatula until just combined and there are no pockets of dry flour. Do not overmix.

Bake brownies

Pour the batter into the prepared pan and smooth the top. Bake for 18–22 minutes, until the center is set but still fudgy and a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and let cool in the pan on a wire rack for 10 minutes, then use the parchment overhang to lift the brownie out and cool 5 more minutes. Keep warm or reheat briefly before assembling sundaes.

Sundae Assembly & Toppings

Warm brownie and prepare Nutella

If brownies are not warm, cut into four equal squares and warm individual brownie squares in a microwave for 8–12 seconds (depending on microwave) until warm but not piping hot. To loosen Nutella for drizzling, gently warm it in a small microwave-safe bowl for 10–15 seconds or stir in 1 teaspoon melted butter until pourable.

Slice banana

Peel and slice the banana into 1/4-inch rounds or thin diagonal slices. Set aside.

Whip cream

In a chilled bowl, pour the heavy cream and whip with a hand mixer or whisk until it begins to thicken. Add powdered sugar and 1/4 teaspoon vanilla extract and continue whipping to soft peaks. Do not overwhip; stop when peaks hold shape but still look glossy.

Crush pretzels

Place mini pretzels in a zip-top bag and crush with a rolling pin or the bottom of a heavy jar until you have coarse crumbs and small pieces. Reserve a tablespoon for garnish.

Assemble sundaes

Place a warm brownie square on each serving plate or shallow bowl. Top each brownie with 1 scoop of vanilla bean ice cream (for an indulgent serving use 2 scoops per person if desired). Arrange banana slices over or beside the ice cream.

Add Nutella and caramel

Drizzle about 2 tablespoons (adjust to taste) of warmed Nutella over each sundae, allowing some to fall over the ice cream and brownie. Drizzle about 3/4 tablespoon of caramel sauce per sundae in a crosshatch or zigzag pattern.

Finish with whipped cream and pretzels

Pipe or dollop a generous spoonful of whipped cream on each sundae. Sprinkle crushed pretzels over the whipped cream and ice cream to add crunch. Optionally, finish with a tiny pinch (~1/8 tsp) of fine salt over the caramel to enhance flavor and the reserved pretzel crumbs for extra texture.

Serve immediately

Serve the Non-Stop Pretzel Brownie Sundaes immediately while the brownie is warm and the ice cream is cold.

Non-stop Pretzel Brownie Sundae Recipe