Brownie Sundae

Born in American ice cream parlors, the brownie sundae piles a warm fudgy chocolate brownie under cold vanilla ice cream. A drizzle of chocolate sauce and a cloud of whipped cream finish this classic comfort dessert.

Serves 4

Estimate for one serving

• 620 cal
• 8.5g protein
• 78g carbs
• 32g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1/2 cup unsalted butter
• 4 oz semi-sweet chocolate chips
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp salt
• 1/4 tsp baking powder
• 2 cups vanilla ice cream
• 1/4 cup chocolate sauce
• 1/2 cup whipped cream
• 4 maraschino cherries

Instructions

1. 1Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan or line with parchment paper.
2. 2In a medium microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second intervals, stirring until smooth. Let cool slightly.
3. 3Whisk the granulated sugar into the melted chocolate mixture until well combined.
4. 4Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
5. 5In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder.
6. 6Gently fold the dry ingredients into the wet chocolate mixture until just combined. Do not overmix.
7. 7Pour the brownie batter into the prepared pan and spread evenly.
8. 8Bake for 20-25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (for fudgy texture). Avoid overbaking.
9. 9Remove from oven and let cool in the pan for 10 minutes, then cut into large squares while still warm.
10. 10For each serving: Place one warm brownie in a bowl, top with vanilla ice cream, drizzle with chocolate sauce, add a dollop of whipped cream, and finish with a maraschino cherry.
11. 11Serve immediately while the brownie is warm and the ice cream is starting to melt.