Description
Chocolate Brownie Sundae is a warm, fudgy brownie topped with cold, creamy ice cream and drizzled with rich chocolate or caramel sauce, delivering a contrast of textures and flavors that makes it an irresistible dessert favorite.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips or chunks
- Vanilla ice cream (or flavor of choice)
- Chocolate or caramel sauce
- Optional toppings: chopped nuts, whipped cream, maraschino cherries, sprinkles
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a saucepan over medium heat, melt butter and stir in cocoa powder until smooth. Remove from heat.
- Stir in granulated sugar and brown sugar. Beat in eggs and vanilla until combined.
- Add flour, baking powder, and salt. Stir until just mixed, then fold in chocolate chips.
- Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes, until set but fudgy. Let cool slightly before cutting.
- To assemble the sundae, place a warm brownie on a serving dish.
- Top with one or two scoops of ice cream.
- Drizzle with chocolate or caramel sauce.
- Add optional toppings like nuts, whipped cream, cherries, or sprinkles. Serve immediately.
Notes
- Use boxed brownie mix for quicker prep.
- For a gooey brownie, slightly underbake and let cool briefly before serving.
- Add peanut butter or espresso powder for flavor variations.
- Create a sundae bar for parties with different toppings and ice cream options.
- Layer in a glass for a parfait-style presentation.
Nutrition
- Serving Size: 1 sundae
- Calories: 480
- Sugar: 38g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg