Brownie Sundae

Ingredients

• 10 tbsp unsalted butter
• 6 ounces bittersweet chocolate – chopped
• 0.5 cup Dutch-process cocoa powder
• 1.5 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 0.5 tsp fine salt
• 0.75 cup all-purpose flour
• 1 cup heavy cream
• 0.5 cup granulated sugar
• 0.25 cup light corn syrup
• 0.25 cup Dutch-process cocoa powder
• 0.125 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
• 0.5 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.