Chocolate Brownie Sundae Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving an overhang for easy removal and lightly butter or spray the parchment.

Melt chocolate and butter

Place 0.75 cups butter and 4 oz chopped dark chocolate in a heatproof bowl set over simmering water (double boiler) or microwave in 20-second bursts, stirring until smooth. Remove from heat and cool 3–5 minutes.

Mix sugars and eggs

Whisk together 1 cup granulated sugar and 1/4 cup light brown sugar in a bowl. Add 2 large eggs one at a time, whisking well after each until glossy and slightly thickened. Stir in 1 tsp vanilla.

Combine wet and dry

Slowly whisk the melted chocolate-butter mixture into the egg-sugar mixture until fully combined. Sift in 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp fine sea salt. Fold gently with a spatula until just combined; do not overmix. Fold in optional 1/2 cup chopped nuts if using.

Bake

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

Cool and cut

Let brownies cool completely in the pan on a wire rack (about 1 hour) so they firm up for cutting. Using the parchment overhang, lift brownies from the pan and cut into 6–8 squares depending on desired portion size.

Heat 1/2 cup heavy cream in a small saucepan over medium heat until it begins to steam and small bubbles form around the edge (do not boil).

Place 4 oz chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1 minute to soften the chocolate, then whisk until smooth and glossy. Stir in 1 tablespoon corn syrup or honey, 1/4 tsp vanilla and a pinch of salt to taste. Keep warm over very low heat or reheat gently before serving.

Warm a brownie: If serving warm, reheat a brownie square for 10–15 seconds in the microwave or 5 minutes in a 300°F (150°C) oven until just warmed through.

Scoop gelato: Place 1–2 warmed brownie squares in a shallow bowl or sundae glass. Top each serving with 2 scoops of vanilla gelato (total 4 scoops for the recipe as written if making multiple servings).

Sauce and cream: Spoon 2–3 tablespoons of warm dark chocolate sauce over the gelato and brownies. Add a generous dollop of whipped cream (about 2–3 tbsp per serving).

Garnish and finish: Sprinkle 1–2 teaspoons chopped toasted nuts over the whipped cream, add a light dusting of chocolate shavings or 1 tsp cocoa powder, and finish with a pinch of flaky sea salt. Serve immediately so gelato is cold against the warm brownie and sauce.