A chocolate brownie sundae is a delicious mix of warm and cold with fudgy brownie pieces and creamy vanilla ice cream. They’re easy to make, and if you whip up a batch of brownies and freeze them, it’s a great get-ahead dessert idea for any occasion. We’ve got all the tips and tricks you need to become a sundae expert, so grab a retro milkshake glass and let’s go!
Looking for even more Nestlé-inspired brownie recipes? Head over to our Best Brownies listicle and discover seven amazing bakes. If you’re more of a cupcake person, then dive into our Best Chocolate Cupcake recipe or try our cute and colourful Smarties Mini Vanilla Cupcakes. For more recipes, inspiration and tips, sign up to our newsletter. Happy baking!
How to Make Chocolate Brownie Sundaes
Chocolate brownie sundaes come together in a flash. Once you’ve got your brownies made, the sundae is simply an assembly job. The magic of the sundae lies in its delicious versatility!
Storage and Reheating
We wouldn’t recommend freezing an entire chocolate brownie sundae because the ice cream and brownie will defrost at different speeds. Luckily, brownies freeze well, so if you make a batch, you’ll always have them on hand to whip up a dessert! To defrost the brownies, simply leave them at room temperature until they are ready to serve.
Substitutes and Variations
- Vanilla ice cream is the classic flavour combination, but don’t be afraid to mix things up. Try a mint choc-chip ice cream for a cooling blast, or pair it with a creamy strawberry ice cream for a fruity combo. You could also try frozen yoghurt or Greek yoghurt for a healthier alternative. Want something even fruitier? Build your sundae with fruit sorbet for a zingy and fresh flavour contrast.
- Try our Aero Frozen Mousse recipe instead of ice cream for a chocolate bubble experience.
- Get creative with toppings! Think fresh berries, stewed fruit, or even a teaspoon of grated orange zest, or grated Aero®, Yorkie or Milkybar®!
- Adding texture makes for a more dynamic experience! We’ve gone with toasted hazelnuts for crunch, but crushed biscuits, chopped chocolate, or crushed meringue will work too.
Serving Suggestions
If you don’t have the classic sundae glasses, not to worry! Crafty alternatives include mason jars, stemmed (or stemless) wine glasses or glass dessert bowls. Chocolate brownie sundaes are all about the layers, so try to find something transparent to show them off.
You will need
- A 20cm square tin
- Baking paper
- An electric mixer (optional)
Ingredients - For the Brownies
- 180g buttery baking spread
- 100g dark chocolate, broken into pieces
- 300g brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 120g plain flour
- 60g cocoa powder
- ½ tsp baking powder
- 50g dark chocolate, chopped
Ingredients - For the Sundaes
- 40g blanched hazelnuts, chopped
- 4 brownies, warmed
- 160g Vanilla ice cream
- Pinch fresh mint (optional)
Each brownie sundae typically contains
of an adult’s Reference Intake (RI)*
Energy per 100g: 1573kJ/377kcal
Method
For the Brownies
For all our brownie baking tips and tricks, read our full Best Brownie recipe.
- Preheat your oven to 180°C/160°C fan/gas 4. Line a 20cm square tin with baking paper, letting the edges overhang for easy removal.
- Add the buttery baking spread and 100g dark chocolate to a heatproof bowl and melt in the microwave, first for 30 seconds and then in 15-second bursts until melted. Stir until smooth, then set aside to cool.
- Meanwhile, in a separate bowl, whisk the sugar and eggs for 3-4 minutes until thick and glossy. This may feel like overkill, but this step is crucial for achieving the shiny top.
- Gradually whisk the chocolate mixture and vanilla into the sugar and eggs until fully combined.
- Sift in the flour, cocoa powder, baking powder and 50g chopped dark chocolate. Gently fold until no dry flour remains, being careful not to overmix.
- Pour the batter into the tin and spread evenly. Bake for 25–30 minutes, or until the edges are set and the middle has a slight wobble. A toothpick inserted in the centre should come out with moist crumbs.
- Let the brownies cool before slicing them into squares. Reserve four brownies for your sundaes and store the rest for another day.
For the Sundaes
Once your brownies are baked, it’s time to assemble the sundaes!
- Set a frying pan over medium heat. Add the chopped hazelnuts and dry-fry until lightly toasted, then remove from the heat and set aside to cool.
- A good sundae has layers, so break up a warm brownie and place a few pieces at the bottom of a bowl or sundae glass.
- Add a small scoop of ice cream. Top with more brownie pieces and another small scoop of ice cream.
- Top with toasted hazelnuts and a pinch of fresh mint, if you like, to finish.
Top Tips
- A good chocolate brownie sundae is all about layers, so break up the brownie and layer it in between the other ingredients!
- Use temperature as a tasty tool. Warm the brownie until gooey and nestle it between cold dollops of ice cream.
- Mini sundaes in small glasses are great for parties or a sweet treat at the end of the night. Or if you’re throwing an outdoor party, why not set up a DIY sundae bar at your celebration?
