Brownie Sundae
Brownie Sundae Say it: BROW-nee SUN-day
The brownie sundae is a classic American dessert that pairs a dense, fudgy chocolate brownie with cold vanilla ice cream, warm chocolate sauce, whipped cream and a cherry. It is a staple of ice cream parlors and diners, enjoyed year-round but especially in summer. The contrast of warm, chewy brownie and cold, creamy ice cream, with glossy hot fudge, makes it an indulgent, satisfying treat. This from-scratch version bakes a rich cocoa brownie and a simple hot fudge sauce for the full soda-fountain experience.
Brownie Sundae
Brownie Sundae
Pronounced BROW-nee SUN-day
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the brownies
For the hot fudge sauce
For serving
Method
Preheat the oven to 350°F (175°C). Butter an 8-inch (20 cm) square baking pan and line with parchment paper, leaving an overhang.
In a medium saucepan over low heat, melt the 1/2 cup butter. Remove from heat and let cool for 2 minutes. Whisk in the sugar, then the eggs one at a time, then the vanilla until smooth and glossy.
Sift the cocoa powder, flour and salt over the butter mixture. Fold gently with a rubber spatula just until no dry streaks remain; do not overmix.
Scrape the batter into the prepared pan and smooth the top. Bake for 20–24 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
Cool the brownie in the pan for 10 minutes, then lift out using the parchment and cool completely on a wire rack.
Meanwhile, make the hot fudge. in a small saucepan, heat the heavy cream until just simmering. Remove from heat, add the chopped chocolate and 1 tablespoon butter; let stand for 1 minute, then whisk until smooth. Stir in the vanilla and a pinch of salt. Keep warm.
Cut the brownie into 4 large squares. Place a brownie in each bowl, top with a scoop of vanilla ice cream, spoon warm hot fudge over, then add whipped cream and a cherry. Serve immediately.
Regional variants
Swap the hot fudge for caramel or strawberry sauce, or add toasted pecans or walnuts for a nutty version. Some diners serve it with a brownie still warm from the oven.
Cook's notes
- For the fudgiest brownies, pull them from the oven when the center is just set; they will continue to cook as they cool.
- If your brownies cool completely, warm each square in the microwave for 10–15 seconds before assembling so the ice cream starts to melt on contact.
Serve with
Serve with a glass of cold milk or a cup of coffee.
Make ahead and storage
Brownies can be baked up to 1 day ahead and stored airtight at room temperature; reheat before serving. Hot fudge keeps refrigerated up to 1 week; reheat gently with a splash of cream.
