Chocolate Brownie Sundae Recipe

prepare

Preheat oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.

melt chocolate

In a heatproof bowl set over barely simmering water (double boiler), melt the butter and chopped semisweet chocolate together, stirring until smooth. Remove from heat and let cool 5 minutes.

mix batter

Whisk in granulated sugar and light brown sugar until combined. Add eggs one at a time, whisking after each until incorporated, then add vanilla. Sift in flour, cocoa powder, and sea salt and fold gently until just combined—do not overmix.

bake

Pour batter into prepared pan, smoothing the top. Bake for 20–25 minutes, until edges are set and a toothpick inserted near center comes out with a few moist crumbs. Cool in pan on a wire rack for 30 minutes, then lift out and cool completely. Cut into 8 squares.

Make the salted caramel sauce: In a medium heavy-bottomed saucepan, heat the 200 g granulated sugar over medium heat without stirring, swirling the pan occasionally. Once the sugar melts and turns amber (watch carefully to avoid burning), immediately remove from heat and whisk in the 60 g butter until incorporated.

Slowly pour in the 120 ml cream while stirring (mixture will bubble vigorously). Return briefly to low heat if needed to combine. Stir in flaky sea salt to taste. Let cool to warm, then transfer to a jar. To assemble sundaes, drizzle warm caramel over scoops of ice cream. If you prefer fully salted caramel ice cream, fold 200–300 g of the cooled caramel into half of the ice cream tub, refreeze until scoopable—this step is optional and time-consuming.

Toast the pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring constantly. Let cool slightly.

Place toasted pistachios, powdered sugar, oil, water, lemon juice, and a pinch of salt in a blender or food processor. Blitz until smooth and pourable, scraping down sides as needed. If too thick, add 1–2 tbsp (15–30 ml) water or oil to reach desired consistency. Transfer to a squeeze bottle or small bowl and chill briefly if desired.

Preheat oven to 110°C (225°F) and line a baking sheet with parchment.

In a clean, dry bowl, whisk the egg whites with cream of tartar until foamy. Gradually add the 100 g granulated sugar in a slow steady stream while beating at medium-high speed until stiff glossy peaks form and sugar is dissolved (rub a little between fingers to check for grittiness). Add vanilla and whip briefly to incorporate.

Using a spoon or piping bag, dollop or pipe small meringue kisses (about 2–3 cm each) onto the prepared sheet. Bake for 60–75 minutes until dry and crisp. Turn off oven and leave meringues inside to cool completely (another 30 minutes) to ensure crispness.

Warm brownie: If desired, gently warm a brownie square in the microwave for 8–10 seconds or in a 160°C (325°F) oven for 5 minutes to soften slightly.

Scoop ice cream: Place warmed brownie in a shallow coupe or dessert bowl. Place 1–2 generous scoops of the store-bought ice cream (or the caramel-folded ice cream) on top of the brownie.

Drizzle sauces: Spoon or drizzle about 1–2 tbsp of warm salted caramel over the ice cream and brownie. Drizzle 1–2 tbsp of pistachio sauce decoratively across the sundae.

Add crunch: Crumble 2–3 small meringue kisses over the sundae for crisp texture. Sprinkle with chopped roasted pistachios and a light pinch (about 1/8 tsp) of coarse sea salt to finish. If using, drizzle a little melted chocolate around the plate for extra richness.

Serve immediately: Serve sundaes immediately so the ice cream remains scoopable while the brownie is warm and the sauces are slightly warm.