Classic caramel and pecan ice cream sundae over fresh baked homemade brownies.
Keyword brownie sundae, ice cream sundae, sundae with brownie
Prep Time 10minutes
Cook Time 37minutes
Total Time 47minutes
Servings 9brownie sundaes
Author Plating Pixels
Homemade Brownie Batter
¼cupdark cocoa powder
¾cupsunsalted butter(1 ½ sticks)
5ouncesdark chocolate chipsdivided
½cuppacked brown sugar
Brownie Sundae Toppings
9scoopsMoose Tracks Ice Cream
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.