Brownie Sundae Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving a 1-inch overhang on two opposite sides for easy removal; lightly grease the parchment.

Melt chocolate and butter

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

Mix sugars and eggs

Whisk granulated sugar and brown sugar into the cooled chocolate-butter mixture until combined. Whisk in eggs one at a time until glossy, then stir in vanilla extract.

Fold dry ingredients

Sift together flour, unsweetened cocoa powder, and kosher salt. Fold the dry mixture into the wet ingredients gently until no streaks of flour remain. Stir in optional mix-ins (nuts or chocolate chunks) if using.

Bake

Spread batter evenly in prepared pan. Bake in the preheated oven for 22–28 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake). Rotate pan halfway through baking for evenness.

Cool and cut

Let brownies cool completely in the pan on a wire rack (about 1 hour). Use the parchment overhang to lift the brownie slab from the pan and transfer to a cutting board. Cut into 4 large squares (or 6 smaller squares) depending on serving size.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over chopped chocolate in a small bowl. Let sit 1 minute, then stir until smooth. Stir in corn syrup or honey for shine. Keep warm until serving; alternatively use store-bought hot fudge.

Warm brownie (optional)

Warm brownie (optional): If you prefer the brownie warm, microwave a brownie square for 10–15 seconds on a microwave-safe plate or warm in a 300°F (150°C) oven for 5–7 minutes.

Scoop gelato: Place one brownie square in a shallow dessert bowl or on a plate. Top with two generous scoops (about 1/2 cup each) of Zingerman's gelato of your choice.

Add sauces: Drizzle about 2 tablespoons of hot fudge (or the optional quick chocolate sauce) and 1 tablespoon of caramel sauce over the gelato and brownie. Adjust amounts to taste.

Finish toppings: Add a dollop of whipped cream, sprinkle toasted pecans or walnuts, and place a cherry on top. If using, sprinkle a pinch (about 1/16–1/8 tsp) of sea salt over the sundae to enhance flavors.

Serve immediately: Serve right away while the brownie is still slightly warm and the gelato is cold. Provide spoons for digging through warm brownie, cold gelato, and sauces.