Brownie Sundae Recipe

Prep

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang to lift brownies out easily; lightly butter the parchment.

Melt chocolate and butter

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

Mix sugars and eggs

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

Combine dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, salt, and optional espresso powder. Fold the dry ingredients into the chocolate mixture with a rubber spatula until just combined; do not overmix. Fold in the optional chocolate chips if using.

Bake

Spread batter evenly into the prepared 8x8 pan and smooth the top. Bake 22–28 minutes until the center is set but still slightly fudgy (a toothpick will have moist crumbs). Avoid overbaking for fudgy brownies.

Cool and cut

Cool the brownies in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift brownies from the pan. For neat squares, chill 20 minutes, then cut into 9 squares (about 2.5-inch each) or 6 large squares for bigger sundaes.

Warm sauces

Gently warm the hot fudge and caramel slightly (10–15 seconds in microwave or in a small saucepan over low heat) so they pour easily but are not boiling.

Plate brownies

Place one brownie square on the center of a dessert plate or in a shallow bowl. If serving family-style, arrange brownies on a platter and keep sauces warm for guests to spoon.

Scoop ice cream

Top each warm brownie with one or two generous scoops of vanilla ice cream while brownie is slightly warm so the ice cream will melt a little and create a classic sundae contrast.

Add sauces

Drizzle 2–3 tablespoons of warm hot fudge over the ice cream and brownie, then drizzle 1–2 teaspoons of caramel sauce for a layered flavor.

Finish toppings

Add a dollop of whipped cream, sprinkle 1–2 tablespoons of toasted chopped walnuts or pecans over the sundae, and place a maraschino cherry on top if desired. Finish with a tiny pinch (a few flakes) of sea salt to brighten flavors.

Serve immediately

Serve the sundae immediately while the brownie is still slightly warm and the sauces are flowing. Provide an extra spoon for sharing if serving large portions.