Homemade Brownie Sundae takes a classic caramel pecan sundae to a whole new level by placing it on top of a warm and chewy homemade brownie. Learn how to make chewy brownies topped with ice cream and sundae toppings.
Ice cream and chocolate are some of my favorite desserts. What’s even better is ice cream with brownies. For a bit of old-school decadence, try this classic Homemade Brownie Sundae with Caramel Sauce.
Brownie Sundae with Homemade Brownies
Sundaes are frozen desserts that typically consist of ice cream topped with a sauce, such as chocolate or caramel, with other toppings including banana slices, nuts or whipped cream.
A Brownie Sundae is simply a sundae on top of a brownie. The combination of warm fresh-baked brownies and creamy ice cream is truly a treat.
Ingredients for brownies
- All-purpose flour: the main base for many baked goods
- Baking powder: helps the brownies rise with a chewy, yet dense texture
- Dark cocoa powder: look for the dark variety to add rich color to baked goods
- Salt: just a bit is used to complement and enhance flavors
- Butter: Another ingredient found in most baked sweets.
- Dark chocolate chips: add flavor, richness, and color; a critical ingredient in brownies
- Sugar: a common ingredient in baked goods, along with flour and butter
- Brown sugar: Substitute some regular sugar to add moisture and caramel undertones.
- Vanilla extract: Enhances flavors of baked goods.
- Eggs: creates chewy brownies
Homemade brownies vs. brownie mix
I prefer to make homemade baked goods for the best quality and flavor. While store-bought mixes are easy and can be tasty, they often contain preservatives, unnecessary ingredients and/or artifical flavors.
In a pinch, it will work fine, but the extra effort of homemade brownies makes it worth it.
Toppings for sundaes
Besides the brownie base, you’ll want to add ice cream and additional toppings. Here are a few ideas for toppings:
- Caramel sauce
- Chocolate sauce
- Strawberry syrup or jam
- Whipped cream
- Sliced bananas
- Maraschino cherries
- Chopped nuts such as pecans, walnuts, macadamia nuts, peanuts or almonds. Toast them for a richer flavor.
- Peanut butter
- Cocoa nibs
- Mini chocolate chips
What ice cream to use for sundaes?
Almost any flavor ice cream will work, but I prefer a vanilla base to let the flavors of the sundae shine through. For a richer flavor that pairs well with brownies try butter pecan, caramel, or peanut butter ice cream.
Tips for making brownies
- Substitute brown sugar for some of the regular sugar to add moisture and caramel undertones. This is due to the molasses in brown sugar.
- If you want less chewy and more cake-like brownies, add an extra egg to the batter.
- Use dark cocoa powder for richer flavor and color
- Add some chopped dark chocolate chips to the brownie batter for a lovely texture once baked.
- Greasing the pan helps prevent baked brownies from sticking.
- To make brownie removal even easier: Before baking, line with parchment paper, and up the sides as well. Grease top of the parchment paper as well then add brownie batter. Once baked, carefully lift the entire brownie out of the dish with both sides of parchment paper, then cut into squares.
How to tell if brownies are cooked
When checking the center for doneness with a toothpick, a bit of batter should stick to it, but not look raw. The brownies will be perfectly baked, moist and chewy.
If it looks too liquidy, bake 1-2 minutes and check again. If the toothpick comes out completely clean the brownie has been overcooked.
How to store brownies
Leftover brownies can be stored sealed on the counter for a few days, or in the fridge for up to 2 weeks.
How to Make a Brownie Sundae
Start with chewy homemade brownies as a base. While baked brownies are still slightly warm, top with a scoop of ice cream. Then drizzle with chocolate or caramel sauce and top with other toppings such as whipped cream, banana slices, chopped nuts, sprinkles, and maraschino cherries.
More brownie and dessert bar recipes you may like:
- Dark Chocolate Espresso Brownies
- Chewy Coconut Chocolate Oatmeal Bars
- Peanut Butter Honey Pretzel Butterscotch Bars
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Homemade Brownie Sundae with Caramel Sauce
Homemade Brownie Batter
- ½ cup all-purpose flour
- ¼ cup dark cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¾ cups unsalted butter, (1 ½ sticks)
- 5 ounces dark chocolate chips, divided
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Brownie Sundae Toppings
- ½ cup pecans, chopped
- 9 scoops Moose Tracks Ice Cream
- Caramel sauce
How to bake brownies
- Preheat oven to 350° F. Butter or grease bottom and sides of a 9x9 baking dish.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
- Place butter and 3-ounces of chocolate chips in a small bowl and microwave in 45-second increments, stirring between, until melted. Cool slightly.
- Pour melted chocolate in a large bowl. Stir in both sugars and vanilla until combined. Stir in eggs then flour mixture just until combined.
- Chop remaining 2-ounces of chocolate chips then fold into batter. Pour batter into prepared baking dish.
- Bake 35-40 minutes until the top is mostly set and a toothpick inserted in center comes out mostly clean.
- Allow to cool at least 15 minutes on a wire rack, then carefully cut into squares and remove from dish. If using parchment paper (see notes below) remove brownies from the pan first then cut.
- Cook pecans in a small pan over medium-high heat, stirring often until browned. Remove from pan and cool slightly,
- While brownies are still slightly warm, top each with desired size scoop of ice cream. Drizzle with caramel sauce and sprinkle with pecan pieces. Top with additional toppings if desired such as chocolate sauce, whipped cream, banana slices, and maraschino cherries.
- Greasing the pan is critical to help prevent baked brownies from sticking.
- To make brownie removal easier: Before baking, line with parchment paper, and up the sides as well. Grease top of the parchment paper as well then add brownie batter. Once baked, carefully lift the entire brownie out of the dish with both sides of parchment paper, then cut into squares.
- When checking the center for doneness with a toothpick, a bit of batter should stick to it, but not look raw. The brownies will be perfectly baked, moist and chewy. If it looks too liquidy, bake 1-2 minutes and check again. If the toothpick comes out completely clean the brownie has been overcooked.
- Leftover brownies can be stored sealed on the counter for a few days, or in the fridge for up to 2 weeks.