Brownie Sundae
Ingredients
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- 10 tbsp unsalted butter
- 6 ounces bittersweet chocolate – chopped
- 1/2 cup Dutch-process cocoa powder
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 tsp fine salt
- 3/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup Dutch-process cocoa powder
- 1/8 tsp fine salt
- 4 ounces bittersweet chocolate – finely chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy cream – chilled
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 quart vanilla ice cream – slightly softened
- roasted peanuts – chopped (for serving)
- maraschino cherries – for serving
Instructions
1. Heat the oven to 350°F. Line a 9-inch square baking pan with parchment, leaving overhang on two sides.
2. Make the brownie base: In a heatproof bowl set over barely simmering water (or in short microwave bursts), melt 10 tbsp unsalted butter with 6 ounces chopped bittersweet chocolate, stirring until smooth. Off heat, whisk in 0.5 cup Dutch-process cocoa powder and 1.5 cups granulated sugar until glossy.
3. Whisk in 3 large eggs, one at a time, mixing well after each, then whisk in 2 tsp vanilla extract and 0.5 tsp fine salt. Fold in 0.75 cup all-purpose flour just until no dry spots remain.
4. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted near the center comes out with a few moist crumbs, 25–30 minutes. Cool in the pan on a rack at least 30 minutes, then lift out and cut into squares.
5. Make the hot fudge: In a small saucepan, combine 1 cup heavy cream, 0.5 cup granulated sugar, 0.25 cup light corn syrup, 0.25 cup Dutch-process cocoa powder, and 0.125 tsp fine salt. Bring to a gentle simmer over medium heat, whisking until smooth, then cook, stirring often, until slightly thickened and glossy, 3–5 minutes. Remove from heat and add 4 ounces finely chopped bittersweet chocolate and 2 tbsp unsalted butter; whisk until fully melted and smooth. Stir in 1 tsp vanilla extract. Keep warm over low heat.
6. Whip the cream: In a chilled bowl, beat 1 cup chilled heavy cream with 2 tbsp powdered sugar and 0.5 tsp vanilla extract to soft peaks, 2–3 minutes. Refrigerate until needed.
7. Assemble each sundae: Warm a brownie square briefly if desired. Place a brownie in a chilled dish, add scoops of vanilla ice cream, spoon over hot fudge, and finish with a dollop of whipped cream. Sprinkle with chopped roasted peanuts and top with a maraschino cherry. Serve immediately.
A brownie sundae pairs a warm, fudgy brownie with cold, creamy vanilla ice cream, all draped in glossy hot fudge and crowned with whipped cream, nuts, and a cherry. The contrast of temperatures and textures—chewy edges, soft centers, silky sauce, and airy cream—makes it a perennial crowd-pleaser. It’s indulgent, nostalgic, and highly customizable, yet its core appeal lies in that simple hot-cold, chocolate-vanilla harmony.
The dessert merges two American icons: the brownie and the ice cream sundae. Brownies took hold in U.S. baking at the turn of the 20th century, while soda fountains popularized sundaes in the late 1800s and early 1900s. The brownie sundae emerged as these traditions intersected in diners and ice cream parlors, becoming a mainstay of menus and home kitchens throughout the mid-20th century and beyond.