Description
The Ultimate English Brownie Sundae combines rich, fudgy brownies with creamy vanilla ice cream, drizzled caramel and chocolate sauces, and topped with whipped cream, nuts, and maraschino cherries for a decadent dessert experience perfect for any occasion.
Ingredients
Scale
Brownie Base
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Sundae Toppings
- 4 scoops vanilla ice cream
- ¼ cup caramel sauce
- ¼ cup chocolate sauce
- ¼ cup chopped nuts (optional)
- ½ cup whipped cream
- 4 maraschino cherries
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Whisk in the three large eggs and one teaspoon of vanilla extract until fully incorporated, creating a smooth batter base.
- Incorporate Dry Ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Gradually mix these dry ingredients into the wet mixture, stirring gently until a thick batter forms.
- Bake: Pour the batter evenly into the prepared baking pan and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating doneness.
- Cool and Cut: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, cut into squares to serve as the sundae base.
- Assemble Sundae: Place a brownie square in each serving bowl. Top each with a scoop of vanilla ice cream.
- Drizzle Sauces: Generously pour caramel sauce and chocolate sauce over the ice cream and brownies for rich flavor and sweetness.
- Add Toppings: Sprinkle chopped nuts over the sundae for added crunch, if desired. Then, top with whipped cream and finish each sundae with a maraschino cherry on top.
- Serve Immediately: Serve the sundaes immediately to enjoy the contrast of warm brownie and cold ice cream before the ice cream melts.
Notes
- For extra fudgy brownies, slightly underbake by a minute or two; they will firm up as they cool.
- Use high-quality vanilla ice cream for the best flavor.
- Chopped nuts are optional but add a nice texture contrast; pecans or walnuts work well.
- To make ahead, bake brownies in advance and store covered at room temperature, then assemble sundaes just before serving.
- Substitute caramel and chocolate sauces with homemade versions for a more personal touch.
