Brownie Bite Sundae Recipe
Fried brownie bites. Topped w/whipped cream, cherry, chocolate fudge & a caramel drizzle. Served w/vanilla ice cream
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Ingredients
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Brownie Bites (fried)
Sundae components
Sauces & drizzles
Garnish
Method
Brownie Bites (fried)
- 1
Portion brownies
If using prepared brownie dough or refrigerated batter, chill slightly so it is easier to handle. Lightly dust your work surface with the 2 tbs flour. Using a small cookie scoop or tablespoon, portion batter into roughly 1" (2.5 cm) balls — you should get about 24–28 bites from 500 g. Lightly roll each ball to a uniform shape; optionally roll in the 1 tbs granulated sugar for a slight crisp if desired.
- 2
Heat oil
Pour the vegetable oil into a heavy-bottomed pot or deep fryer so it is about 2–3 inches deep (roughly 4 cups for medium pot). Heat the oil to 350°F (175°C). Use a thermometer to maintain consistent temperature; if oil is too cool the bites will absorb oil, too hot and they'll burn.
- 3
Fry bites
Working in small batches (6–8 pieces at a time), gently lower the brownie balls into the hot oil using a slotted spoon or basket. Fry 90–120 seconds, turning as needed, until the exterior is crisp and deep brown. Monitor color closely — these are small and will cook quickly. Remove to a paper towel–lined tray to drain and cool for 2–3 minutes.
- 4
Keep warm
If making multiple batches, keep finished bites warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes while you finish frying the remainder.
Sundae components
- 5
Make whipped cream
Chill a mixing bowl and beaters briefly if possible. Pour the 3 cups heavy whipping cream into the bowl. Add the 3 tbs powdered sugar and 1 tsp vanilla extract. Whip on medium-high speed until soft to medium peaks form — it should be billowy but hold shape. Transfer whipped cream to a piping bag or bowl and refrigerate until ready to assemble.
- 6
Prep ice cream and cherries
Scoop vanilla ice cream into 4 serving bowls or sundae glasses (1 scoop per serving listed; adjust if you prefer 2 scoops). Place scoops so there is space on top for brownie bites. Drain maraschino cherries and set aside 1 cherry per sundae.
Sauces & assembly
- 7
Warm sauces (optional)
If your chocolate fudge or caramel sauce is thick from refrigeration, warm gently in short bursts in the microwave (10–15 seconds) or in a small saucepan over low heat just until pourable. Stir to smooth; do not overheat.
- 8
Assemble sundaes
For each of 4 sundaes: place 1 scoop of vanilla ice cream in the bowl. Arrange 5–7 warm fried brownie bites on and around the scoop (use more bites for larger servings). Drizzle about 2 tablespoons chocolate fudge sauce and 1–2 tablespoons caramel sauce over the brownie bites and ice cream. Add a generous dollop (about 2–3 tbs) of the prepared whipped cream on top of each sundae. Place one maraschino cherry on top of the whipped cream.
- 9
Final touches
Optionally dust each sundae with a light sprinkle (pinch) of unsweetened cocoa powder. Serve immediately so brownie bites remain warm and crisp while ice cream stays cold.