brownie sundae

The ultimate homemade brownie sundae that combines warm, fudgy brownies with cold vanilla ice cream and a luscious homemade hot fudge sauce. A nostalgic, crowd-pleasing dessert that’s easy to make with everyday ingredients.

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: American

Keyword: Brownie sundae

Prep Time: 20

Cook Time: 25

Cooling & Assembly: 15

Total Time: 1

Servings: servings

Calories: 420kcal

Cost: $9

Equipment

1 8x8 baking pan (Lined with parchment paper)
2 Mixing bowls (One large, one medium)
1 set Measuring cups & spoons
1 Whisk or spoon (For mixing)
1 Ice cream scoop (For perfect servings)
8 Dessert bowls/glasses
1 Sauce boat or squeeze bottle (For hot fudge)
8 Long-handled spoons (Optional)
1 Kitchen torch (For s'mores variation)
1 Warm plate/tray (Optional – keeps brownies warm)
1set Decorating tips (Optional – whipped cream)

Ingredients

½ cup Unsalted butter - Melted
½ cup Granulated sugar
½ cup Brown sugar - Light or dark
2 Eggs - Room temperature
1 teaspoon Vanilla extract
½ cup All-purpose flour - Or gluten-free blend
½ cup Unsweetened cocoa powder
¼ teaspoon Salt
¾ cup Chocolate chips - Or dairy-free
1 pint Vanilla ice cream - Or non-dairy
½ cup Hot fudge sauce - Homemade or store-bought
Whipped cream - Optional
Chopped nuts - Or seed mix
Maraschino cherries - Optional
Colorful sprinkles - Optional
¼ teaspoon Orange extract - Optional – Rachel’s secret twist
pinch Sea salt - For topping over ice cream

Instructions

Preheat oven to 350°F (175°C).
Line an 8x8 pan with parchment paper.
In a bowl, melt butter and stir in both sugars until combined.
Add eggs and vanilla. Mix until smooth.
Sift in flour, cocoa powder, and salt. Stir until just combined.
Fold in chocolate chips and optional orange extract.
Pour batter into pan. Bake for 25–28 minutes until edges are set.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition