Chocolate Brownie Sundae (Printable)

Rich chocolate brownie paired with creamy vanilla ice cream, chocolate sauce, and nuts for ultimate indulgence.

# What's Needed:

→ 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 (store-bought or homemade)
10 - 1/2 cup chopped toasted nuts (pecans, walnuts, or peanuts)
11 - Whipped cream, for serving (optional)
12 - Maraschino cherries, for garnish (optional)

# How to Make It:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - In a mixing bowl, whisk melted butter and granulated sugar until combined. Add eggs and vanilla extract, mixing until smooth.
03 - Sift in all-purpose flour, unsweetened cocoa powder, and salt. Stir gently until just combined without overmixing.
04 - Pour batter into the prepared pan and smooth the surface. Bake for 22 to 25 minutes, or until a toothpick inserted in 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 each with a generous scoop of vanilla ice cream.
07 - Drizzle warm chocolate sauce over the ice cream, sprinkle with chopped toasted nuts, and optionally top with whipped cream and a maraschino cherry. Serve immediately.

# Tips for Success:

01 -
  • The contrast of warm, fudgy brownies with cold vanilla ice cream is pure magic—it's the kind of simple pleasure that never gets old.
  • You can have this decadent dessert ready in under an hour, which means you can impress people on weeknights without spending hours in the kitchen.
  • It's incredibly forgiving and flexible—swap ice cream flavors, add different toppings, or customize it however your heart desires.
02 -
  • The toothpick test is your best friend—don't rely on time alone. Every oven is different, and you want moist crumbs, not a cooked-through center.
  • Room temperature ingredients really do make a difference. If your eggs are cold, they won't incorporate as smoothly, and your batter might not have the right texture.
  • Warming your chocolate sauce matters. The temperature contrast between warm sauce and cold ice cream is what makes this dessert special.
03 -
  • Don't overmix your batter—this is the difference between dense fudgy brownies and tough cakey ones. Mix until just combined and step away.
  • If you want to make the chocolate sauce from scratch, simply whisk together cocoa powder, butter, sugar, and a splash of vanilla for something even more special.
  • Scoop your ice cream into a bowl to soften slightly while the brownies cool—it scoops more easily and melts into the brownie better.

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