½cupChapman's Original Coffee Chip Ice Cream (or any flavor of Chapman's ice cream)
2tablespoonsthick chocolate sauce
1tablespoonmini chocolate chips
other optional toppings, such as whipped cream, maraschino cherries, sprinkles, chopped peanuts, etc.
Instructions
To make brownies
Preheat oven to 350 degrees F.
In a large bowl, combine butter, sugar and vanilla with a whisk until smooth.
Whisk in eggs and beat until smooth.
Stir in flour, cocoa and salt until combined. The batter will be very thick! That's okay.
Line a 9×13" pan with tin foil or parchment and spray with non-stick spray. Spread batter in prepared pan.
Bake for 24-30 minutes or until almost completely set in the middle -- they will not be glossy but may have a slight jiggle. If you like them gooey, take them out on the earlier side. If you want them fully baked, wait until a toothpick comes out clean.
Brownie Sundae
Wait until brownies have cooled completely and slice into 12 large pieces (or make them smaller if you wish!).
Place one brownie on a plate. Top with one scoop of Coffee Chip Ice Cream, drizzle with chocolate sauce and sprinkle with mini chocolate chips.
Serve immediately.
Video
Notes
*The brownie recipe makes 12 large or 24 small brownies, but you don't have to make 12 sundaes! You can store leftover brownies in the refrigerator for 1 week or in the freezer up to 3 months. Wrap individually to make these Brownie Sundaes a quick treat for any night of the week.Tips:
Brownie batter texture: Once the brownie batter is all mixed up, it will be super thick. This is okay! It creates the thick and fudgy brownies we want for this recipe.
Let the brownies cool completely. If they're still hot when you add the ice cream it will just melt quickly.
Serve immediately. As we know, ice cream melts. Once your Brownie Sundae is assembled, serve it right away!
Switch it up: Try mixing up the sauces and toppings as well as the ice cream flavours! Toffee bits, chopped nuts, crushed cookies, strawberry and caramel sauces are all great additions.
Storage:The brownie recipe makes 12 large or 24 small brownies so unless you are making 12 sundaes, you will have leftovers!To store them, keep them in the fridge for up to 1 week or in the freezer for up to 3 months. I like to wrap them individually to make these Brownie Sundaes for a quick treat any night of the week.