Name: Brownie Sundae
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup butter, melted; 2 ½ cups granulated sugar (500 g); 1 tbsp vanilla extract; 4 eggs; 1 ½ cups all-purpose flour (195 g); 1 cup cocoa powder (80 g); ½ tsp salt; 1 brownie square; ½ cup Chapman’s Original Coffee Chip Ice Cream (or any preferred flavor); 2 tbsp thick chocolate sauce; 1 tbsp mini chocolate chips; Optional toppings: whipped cream, maraschino cherries, sprinkles, chopped peanuts, caramel, or peanut butter sauce

This brownie sundae is a decadent dessert that I love making when I’m craving something indulgent. The rich, fudgy brownie pairs perfectly with cold, creamy ice cream, gooey chocolate sauce, and all the toppings I can dream of. It’s simple, satisfying, and always feels like a special treat.

Why You’ll Love This Recipe

I enjoy this recipe because it combines warm and cold, soft and crunchy, all in one bowl. I like that I can make the brownies ahead of time and then assemble the sundaes quickly whenever I want. I also love how customizable it is I can use my favorite ice cream flavor, switch up the toppings, and make each sundae unique.

Ingredients

Homemade Brownies*
1 cup butter (melted)
2 ½ cups granulated sugar (500 grams)
1 tbsp vanilla
4 eggs
1 ½ cups flour (about 195g)
1 cup cocoa powder (about 80 grams)
½ tsp salt

Brownie Sundae (per sundae)
½ cup Chapman’s Original Coffee Chip Ice Cream (or any flavor of Chapman’s ice cream)
2 tablespoons thick chocolate sauce
1 tablespoon mini chocolate chips
other optional toppings, such as whipped cream, maraschino cherries, sprinkles, chopped peanuts, etc.

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by making the brownies. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
I whisk together the melted butter, sugar, and vanilla until smooth.
I add the eggs one at a time, whisking well after each addition.
In a separate bowl, I sift together the flour, cocoa powder, and salt, then fold the dry ingredients into the wet mixture until just combined.
I pour the batter into the prepared pan and bake for about 25–30 minutes, or until a toothpick inserted comes out with moist crumbs. I let the brownies cool completely before cutting them into squares.
To assemble a sundae, I place a brownie square in a bowl, top it with a scoop of ice cream, drizzle chocolate sauce over it, and sprinkle on mini chocolate chips.
I add any optional toppings like whipped cream, cherries, or sprinkles before serving.

Servings and Timing

The brownie recipe makes about 12–16 brownies, and each sundae uses 1 brownie and ½ cup ice cream. Prep and bake time for the brownies takes about 45 minutes total, while assembling the sundaes takes only 5 minutes.

Variations

I sometimes make this sundae with vanilla or mint chocolate chip ice cream instead of coffee chip. For a nutty version, I add chopped walnuts to the brownie batter or sprinkle peanuts on top. I also like using caramel or peanut butter sauce instead of chocolate sauce when I want a twist. For an over-the-top treat, I layer two brownies with ice cream in between like a sandwich sundae.

Storage/Reheating

I store leftover brownies in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. When I’m ready to make a sundae, I reheat a brownie in the microwave for about 10–15 seconds to make it warm and fudgy again before topping it with ice cream.

FAQs

Can I use store-bought brownies?

Yes, I sometimes use boxed mix or bakery brownies when I want to save time.

Can I make this sundae with other ice cream flavors?

Yes, I love switching it up with vanilla, cookies and cream, or caramel swirl.

Do I have to serve the brownie warm?

No, but I love how the warmth makes the ice cream melt slightly and creates a delicious contrast.

Can I make the brownies ahead of time?

Yes, I bake them a day or two ahead and store them until I’m ready to assemble the sundaes.

Can I use chocolate syrup instead of thick chocolate sauce?

Yes, but I prefer a thicker sauce since it coats the ice cream better.

How do I cut brownies neatly?

I let them cool completely, then slice with a sharp knife wiped clean between cuts.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend in place of the all-purpose flour.

What other toppings work well?

I like crushed cookies, caramel drizzle, toasted coconut, or fresh berries.

Can I make mini sundaes for a party?

Yes, I cut the brownies smaller and use mini scoops of ice cream for bite-sized sundaes.

Can I double the recipe?

Yes, I double the brownie recipe and use a larger baking dish if I’m serving a crowd.

Conclusion

I love how this brownie sundae combines everything I crave in a dessert rich chocolate, creamy ice cream, and all my favorite toppings. It’s easy to make, fun to customize, and always a crowd-pleaser. Whether I’m serving it after dinner or indulging on a weekend, it’s the ultimate sweet treat.