The first time I made these Brownie Sundae Cups, my kitchen transformed into the happiest accident scene imaginable. I’d been craving something decadent—more personal than a whole pan of brownies, more exciting than a regular sundae. As I pulled the warm, fudgy cups from the oven, the air filled with that magical, chocolatey perfume that promises pure comfort. That first bite, where the hot brownie met the cold, melting vanilla ice cream and the rich, velvety fudge, was a revelation. It was like capturing the soul of a diner dessert in a perfect, personal portion. Now, it’s my go-to recipe for turning an ordinary Tuesday into a celebration, and I’m so thrilled to share every detail with you.
Ingredients
- 1 pint of high-quality vanilla ice cream
- 1/2 cup of hot fudge sauce, plus more for drizzling
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (I use Dutch-processed for a richer flavor)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Whipped cream, for topping
- Maraschino cherries, for garnish (optional)
- A pinch of flaky sea salt (optional, but incredible)
Let’s talk ingredients, because a few choices here truly make the difference. For the brownie base, using room-temperature eggs is non-negotiable; they incorporate into the batter much more smoothly, giving you a better rise and texture. I’ve tried this with both natural and Dutch-processed cocoa, and trust me, the Dutch-processed cocoa powder creates a deeper, less acidic chocolate flavor that pairs beautifully with the sweet fudge and ice cream. And about that ice cream—don’t skimp. A really good, creamy vanilla bean ice cream is the perfect counterpoint to the rich, warm brownie. It’s the star of the show alongside the brownie cup itself.(See the next page below to continue…)