Chocolate Brownie Sundae

A super summer dessert treat that is bound to be a crowd pleaser!

My chocolate brownies are a firm favourite all year round, but I have been toying with the idea of a recipe for a Summer Sundae for some time.  I have been waiting for the right moment; and when I had a broken brownie and time to put an ice cream dessert together, this is what happened!

What you need to create your chocolate brownie sundae

The minimum ingredients you need are Cosy Kitchen Chocolate Brownies, ice cream and chocolate sauce; and your will soon have a quick indulgent treat on a warm sunny day or a special after dinner dessert.

The Chocolate Brownies

First purchase a chocolate brownie from Cosy Kitchen! 

Anyone who has had my brownies will know that they are gooey already, but for ultimate gooeyness you may like to bring your brownie to room temperature, or zap in the microwave for 10 seconds before adding to your sundae.

The Ice Cream

I like good quality vanilla ice cream, but you can use any ice cream you like…most flavours go with chocolate.  You could even choose one with a caramel, chocolate or fruity swirl in the absence of ice cream sauces!

The Sauce

Of course you can buy many dessert sauces from the supermarket, so choose your favourite; or you can do what I have here and made my own.  I took a spoonful of Biscoff spread and gently heated in the microwave for a few seconds before drizzling.  I also took about 3 squares of dark chocolate, heated in the microwave for a few seconds and when nearly melted, added about half a teaspoon of sunflower oil and stirred this in (this stops the chocolate from resetting too quickly and makes a drizzly consistency).

Fruit (optional)

Many fruits pair well with chocolate and ice cream.  Strawberries, cherries and mixed fruits; and they don’t need to be fresh, you can use frozen or tinned!  Here, I have used a few frozen raspberries, which again, I defrosted in the microwave before adding to the sundae.  You can also crush a few to create a bit of sauce!

Cream (optional)

Either whipped or fluffy cream out can be used to top your sundae.  I didn’t have any, so I left it off!

Toppings & Crunch

Nuts, chocolate curls, meringues, hundred and thousands or crushed biscuits all make good crunchy toppings – I used Biscoff biscuits as that’s what I had in the cupboard!  You could also add a glace cherry on top, grated chocolate and an ice cream wafer!  Let your imagination go wild…it’s your sundae!

What I used to make these Chocolate Brownie Sundae

Serves 2:

Ready to eat in 10 minutes

• 1 x room temperature Cosy Kitchen Chocolate Brownie cut into 8 pieces
• 6 scoops of vanilla ice cream
• 3-4 tablespoons of frozen raspberries, defrosted
• 1 tablespoon of Biscoff spread, gently melted in the microwave
• 3-4 squares of dark chocolate (50% cocoa solids is fine), melted
• ½ teaspoon sunflower oil, add to your melted chocolate to create your drizzle sauce
• 2 x Biscoff Biscuits, 1 chopped for added crunch and one halved to act like a wafer!

How I put the sundaes together

1.  Don’t make the mistake I did, my ice-cream was starting to melt before I was ready! So…get all your toppings prepared before starting the assembly.  Make your sauces by warming Biscoff spread, and melting chocolate.  Defrost your berries and chop your biscuits.
2. Once ready to serve…pop a scoop of ice-cream in the bottom of your chosen glass…I used some lovely wine glasses I had been given as a gift.  Then layer it up using brownies, raspberries and more ice-cream. 
3. Drizzle your sauces on the top.
4. Sprinkle your biscuits, push your halved biscuit into the top scoop of ice-cream.
5. Serve quick, before it melts!!

There are so many variations to this dessert, using any flavour combinations you like…but just make sure that you get your Chocolate Brownie from me!

My latest inspection by the Food Standards team at Wolverhampton took place in April 2024.  Inspections are scheduled every 2-3 years, but due to the COVID backlog, this was my first inspection since the beginnng of 2020.

Whilst baking cookies for Cleobury Mortimer Farmers Market, I was asked about aspects of my food hygiene and preparation.

The elephant in the room is currently allergen control as far as food standards are concerned and we spoke about Natasha's Law and the need for labelling on pre-packed products.

I was glad to inform my inspector that I has been labelling my pre-packed quiches, cookies and scones since Natasha's Law came into force and also told him about my new disclamer labels that I was introducing.

Obviously, as a home kitchen, I can not guarantee absence of allergens in my bakes. But I am determined to do my best (via my strict procedures and methods) to reduce the risk of cross contamination and provide safe bakes for those with speical dietry requirements.

I was really pleased to maintain my 5* rating and proud that my methods and procedures demonstrate good practice in my own little part of the food industry.