Chocolate Brownie Sundae (Printable version)
Rich fudgy brownies topped with creamy vanilla ice cream, warm chocolate sauce, and crunchy nuts.
# What You'll Need:
→ Brownies
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/2 cup all-purpose flour
06 - 1/3 cup unsweetened cocoa powder
07 - 1/4 teaspoon salt
→ Sundae
08 - 6 cups vanilla ice cream
09 - 3/4 cup chocolate sauce
10 - 1/2 cup chopped toasted nuts (pecans, walnuts, or peanuts)
11 - Whipped cream, optional for serving
12 - Maraschino cherries, optional for garnish
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - In a mixing bowl, whisk together melted butter and sugar. Add eggs and vanilla extract, stirring until smooth.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Stir gently until just combined to avoid overmixing.
04 - Pour batter into prepared pan and smooth the surface. Bake for 22 to 25 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
05 - Allow brownies to cool completely in the pan before cutting into 6 equal squares.
06 - Place one brownie square in each serving bowl. Top with a generous scoop of vanilla ice cream, drizzle with warm chocolate sauce, sprinkle with chopped nuts, and optionally add whipped cream and a maraschino cherry.
# Expert advice:
01 -
- These brownies come together in under an hour, yet taste like you spent all day perfecting them—pure magic.
- The contrast between warm, fudgy brownies and cold, creamy ice cream is pure bliss, and it's the kind of moment that makes people say 'this is the best thing I've ever eaten.'
- You can customize every layer: swap the ice cream flavor, change your nuts, even make it dairy-free with plant-based ice cream.
02 -
- The secret to fudgy brownies is baking them just until they're set but still have moisture—overcooking them even by 3 minutes changes the entire texture. Start checking at 22 minutes, not 25.
- Cold ingredients are your enemy here. Melt the butter ahead of time so it's cool but liquid, and let your eggs sit out for 10 minutes. Room temperature ingredients mix more smoothly and create a better texture.
- Don't skip sifting the cocoa powder and flour. Sifting aerates them and prevents lumps that hide in the batter and ruin your brownie's silky texture.
03 -
- Measure your flour by spooning it into the measuring cup and leveling it off—don't scoop directly from the bag, which packs flour down and throws off your measurements.
- Toast your own nuts if you can. Store-bought toasted nuts are good, but 5 minutes in a dry skillet brings out a depth of flavor that makes the difference between good and unforgettable.
- Make the brownies ahead of time. They're actually better the next day after the flavors have settled. Store them in an airtight container and warm them gently in the microwave for 15 seconds before serving.