Brownie Sundae Bar
A crowd-pleasing interactive dessert featuring rich, fudgy homemade brownies as the foundation for a customizable sundae experience with various ice creams, sauces, and toppings that delights guests of all ages.
Ingredients
For the Brownies
- 1 cup 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Sundae Bar
- 2 quarts ice cream vanilla, chocolate, and strawberry recommended
- Hot fudge sauce store-bought or homemade
- Caramel sauce store-bought or homemade
- Strawberry sauce or fresh berry compote
- Whipped cream fresh or canned
- Chopped nuts walnuts, pecans, almonds
- Sprinkles various colors
- Mini chocolate chips
- Crushed cookies Oreos, graham crackers
- Sliced fresh fruits strawberries, bananas
- Maraschino cherries
- Crushed candy bars your favorites
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides for easy brownie removal.
- Melt the butter in a large microwave-safe bowl in 30-second intervals, stirring between each until completely melted but not hot.
- Whisk sugar into the melted butter until well combined, then add eggs one at a time, whisking well after each addition until the mixture becomes slightly lighter in color.
- Stir in vanilla extract until fully incorporated into the wet mixture.
- Sift together flour, cocoa powder, and salt in a separate bowl to remove any lumps and ensure even distribution of ingredients.
- Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix—stop when you no longer see dry streaks.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into your prepared pan and spread evenly using a spatula or the back of a spoon.
- Bake for 25-30 minutes until a toothpick inserted comes out with a few moist crumbs (not wet batter). Be careful not to overbake—fudgy brownies are key!
- Allow brownies to cool completely in the pan, then use the parchment overhang to lift them out and cut into 2-inch squares.
- Set up your sundae bar by arranging brownies on a platter and placing all toppings in separate bowls with appropriate serving utensils.
- Keep ice cream in the freezer until just before serving, then place in an ice bath to maintain consistency while guests build their sundaes.
- Warm sauce containers by placing them in warm (not hot) water for a few minutes before serving.
Notes
- The brownies can be made up to 2 days in advance and stored in an airtight container at room temperature.
- For extra fudginess, refrigerate the brownies for a few hours before serving.
- If making homemade sauces, prepare them a day ahead and reheat gently before serving.
- Consider dietary restrictions when selecting toppings – include some nut-free and gluten-free options.
- For large parties, pre-scoop ice cream balls onto a parchment-lined tray and freeze until serving time.
- Set out both bowls and waffle cones for different serving options.
- Label any ingredients that contain common allergens (nuts, dairy, etc.).