Description
A rich, fudgy brownie topped with creamy vanilla or chocolate ice cream, hot fudge, mini marshmallows, and whipped cream — a decadent sundae that captures the cozy flavors of a classic mug of hot cocoa.
Ingredients
Brownies
- 1 cup butter, melted
- 1 ½ cups sugar
- 3 eggs
- 1 tsp vanilla extract
- ¾ cup cocoa powder
- 1 cup all-purpose flour
- ½ tsp salt
Toppings
- Ice cream (chocolate, vanilla, or peppermint)
- Hot fudge or chocolate syrup
- Whipped cream
- Mini marshmallows
- Crushed candy canes or chocolate shavings (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease your baking pan to prevent the brownies from sticking.
- Mix Wet Ingredients: In a large bowl, combine melted butter, sugar, cocoa powder, eggs, and vanilla extract. Stir thoroughly until smooth and well blended.
- Add Dry Ingredients: Gently stir in the flour and salt, mixing just until combined. Avoid overmixing to keep the brownies fudgy.
- Bake Brownies: Spread the batter evenly into the prepared pan and bake for 20 to 25 minutes, or until the brownies are set but still fudgy in the center.
- Cool Slightly: Remove the brownies from the oven and allow them to cool slightly, so they are warm but not hot enough to melt the ice cream immediately.
- Assemble Sundaes: Slice the brownies and top each piece with a scoop of ice cream, drizzle with hot fudge or chocolate syrup, sprinkle mini marshmallows, and finish with a swirl of whipped cream. Add crushed candy canes or chocolate shavings if desired.
- Serve Warm: Serve immediately while the brownies are warm for a delicious molten texture combined with cold creamy ice cream.
Notes
- For a festive twist, use peppermint ice cream.
- Serve in individual ramekins for an elegant presentation.
- Use gluten-free brownie mix or flour alternative to make the recipe gluten-free.
- Brownies can be baked ahead and reheated gently before assembling.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
