Brownie Sundae Recipe
Our bodacious brownie smothered with vanilla ice cream, chocolate sauce and whipped cream
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Ingredients
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Brownies (homemade)
Sundae assembly
Method
Brownies (homemade)
- 1
Preheat and prepare pan
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment.
- 2
Melt chocolate and butter
In a heatproof bowl set over a pan of simmering water (double boiler) or in short bursts in the microwave (stirring every 20 seconds), melt the chopped semisweet chocolate with the butter until smooth. Remove from heat and let cool for 2–3 minutes.
- 3
Mix wet ingredients
Stir the granulated sugar into the chocolate-butter mixture. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- 4
Combine dry ingredients
Sift together the all-purpose flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture gently until just combined and no streaks of flour remain. Do not overmix.
- 5
Bake
Spread the batter evenly into the prepared pan. Bake for 18–22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (for fudgy brownies). Allow the brownies to cool in the pan on a wire rack for at least 30 minutes, then use the parchment overhang to lift them out. For best texture, cool to warm rather than piping-hot before assembling the sundae.
- 6
Cut serving pieces
Cut the brownie into 4 squares. For each sundae use one brownie square. If you prefer a warm brownie, rewarm for 10–15 seconds in the microwave just before assembling.
Sundae assembly
- 7
Place one brownie square in a shallow dessert bowl or on a small plate. If you like a warm contrast, microwave the brownie for 10–15 seconds until just warm.
- 8
Scoop 2 scoops of vanilla ice cream and place them atop (or beside) the brownie square so the ice cream partially melts over the edges.
- 9
Drizzle about 2 tablespoons of chocolate sauce over the ice cream and brownie. Add more to taste if you prefer extra sauce.
- 10
Add 2 tablespoons whipped cream atop the ice cream. If using, sprinkle 1 tablespoon chopped toasted pecans or walnuts around the whipped cream for texture and garnish with a maraschino cherry.
- 11
Optional finish: sprinkle a very small pinch (about 1/8 tsp) of flaky sea salt over the chocolate sauce to enhance flavor contrast.
- 12
Serve immediately so the warm brownie (if warmed) and cold ice cream create the classic hot-and-cold sundae experience.