Name: The Original Brooklyn's Brownie Sundae Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.75 cups unsalted butter; 6 oz bittersweet chocolate (chopped) or chocolate chips; 1 cups granulated sugar; 0.25 cups light brown sugar (packed); 2 to taste large eggs; 1 tsp vanilla extract; 0.67 cups all-purpose flour; 0.33 cups unsweetened cocoa powder; 0.5 tsp kosher salt; 0.25 tsp baking powder; 0.5 cups chopped walnuts or pecans (optional); 3 scoops vanilla ice cream; 3 tbs chocolate syrup; 0.5 cups whipped cream; 2 each maraschino cherries (optional); 0.25 tsp sea salt flakes (optional)

Method

Brownies

Prep oven and pan

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper leaving an overhang on two sides for easy removal; lightly butter the parchment.

Melt chocolate and butter

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

Mix sugars and eggs

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

Fold dry ingredients

Sift together the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the chocolate mixture with a spatula until just combined and no streaks remain. Do not overmix. Fold in the chopped nuts if using.

Bake

Spread the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 20–25 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool

Remove from oven and let the brownies cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the brownie slab out of the pan and transfer to the rack to cool further for 15–20 minutes before cutting. For warm sundaes, you can proceed after 15 minutes so brownies are still slightly warm.

Toppings & Assembly

Cut and plate: Using a sharp knife, cut the brownie slab into four equal squares (or desired size). Place one brownie on each serving plate or bowl.

Scoop ice cream: Top each warm (or cooled) brownie with 2–3 scoops of vanilla ice cream (about 3 scoops per serving as specified).

Add chocolate syrup: Drizzle approximately 1 tablespoon of chocolate syrup over the ice cream and brownie. Adjust amount to taste; reserve extra for guests who want more.

Whipped cream and garnish: Pipe or spoon about 2 tablespoons (roughly 0.5 cup divided among 4 servings) of whipped cream over each sundae. Add a maraschino cherry on top if using and sprinkle a tiny pinch (about 1/16–1/8 tsp) of sea salt flakes over the chocolate for contrast, if desired.

Serve immediately: Serve the brownie sundae right away while the brownie is warm and the ice cream is cold.