Brownie Sundae
This brownie sundae recipe is written for Aussie home kitchens — american leaning, supermarket ingredients, and timings that match a real weeknight rather than a studio set. Plan on 10 mins from starting prep to plating for 4. Prep is about 10 mins; the active cook or oven time is closer to 0 mins. Read the whole method once before you turn on the heat. The character of the dish comes from chocolate brownies, scoops vanilla ice cream and chocolate sauce. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. Use it for puddings after roast night, birthdays, and bring-a-plate invites, then serve warm or chilled depending on the style. Portion generously; leftovers keep if covered in the fridge. Metric spoons here mean a 20 ml tablespoon and a 5 ml teaspoon. Method opens with: “Warm brownies slightly in the microwave (20 seconds).”. Follow the order as written; jumping ahead is how pans crowd and sauces split.
Ingredients
Method
- Warm brownies slightly in the microwave (20 seconds).
- Place each brownie in a bowl and top with a scoop of ice cream.
- Drizzle with chocolate sauce, add whipped cream, walnuts and a cherry.
Tip: A warm brownie with cold ice cream is the magic combo.
Notes
- Shopping and mise en place: read the full ingredient list once before you start. For Brownie Sundae, chocolate brownies and scoops vanilla ice cream are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
- Before the heat goes on, line up chocolate brownies, scoops vanilla ice cream and chocolate sauce and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a dessert cook of this size (4), a clear bench saves more time than any gadget.
- Dessert notes: sweetness should taste balanced, not sugary-sharp. If you are adding cream or fruit, whip cream only to soft peaks so it spreads without splitting. Chill or rest when the method asks — structure sets in the fridge more than on the bench. Serve Brownie Sundae at the temperature the recipe implies (warm pudding vs cold slice).
- Putting it together for Brownie Sundae: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.