Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz brownies (about 340 g), cut into 1-inch pieces
- 2 cups vanilla ice cream (about 480 ml), slightly softened
- 1/2 cup chocolate sauce (120 ml)
- 1/3 cup chopped pecans or walnuts (40 g)
- 2 tbsp rainbow sprinkles (optional)
- 1/4 tsp flaky sea salt (optional)
Do This
- 1) Chop brownies into 1-inch pieces; portion into 4 microwave-safe bowls.
- 2) Toast nuts in a dry skillet over medium heat for 4 minutes, stirring often (or microwave 75 seconds in 15-second bursts).
- 3) Microwave each bowl of brownie pieces on HIGH for 20 seconds (15–30 seconds as needed) until just warm and gooey.
- 4) Add 1/2 cup ice cream to each bowl immediately.
- 5) Drizzle each sundae with 2 tbsp chocolate sauce.
- 6) Sprinkle with toasted nuts, sprinkles, and a tiny pinch of flaky salt (optional).
- 7) Serve right away while the brownie is warm and the ice cream is melty at the edges.
Why You’ll Love This Recipe
- Big dessert payoff with almost no effort: warm, gooey brownie plus cold ice cream is always a win.
- Microwave-friendly and fast: ready in about 15 minutes, start to finish.
- Easy to scale up for a crowd (or down for a late-night treat).
- Flexible toppings: use toasted nuts, sprinkles, fruit, whipped cream, or whatever you have.
Grocery List
- Produce: None required (optional: 1 cup fresh berries or 4 maraschino cherries)
- Dairy: Vanilla ice cream (2 cups)
- Pantry: Brownies (12 oz), chocolate sauce (1/2 cup), pecans or walnuts (1/3 cup), sprinkles (optional), flaky sea salt (optional)
Full Ingredients
For the brownie base
- Brownies: 12 oz (about 340 g) brownies, homemade or store-bought, cut into 1-inch pieces
For the sundae toppings
- Vanilla ice cream: 2 cups (480 ml), kept in the freezer until needed (let sit at room temperature 3 minutes for easier scooping)
- Chocolate sauce: 1/2 cup (120 ml), store-bought or homemade, warmed slightly if very thick
- Pecans or walnuts: 1/3 cup (40 g), chopped
- Rainbow sprinkles: 2 tbsp (optional)
- Flaky sea salt: 1/4 tsp, for finishing (optional but excellent)
Optional extras (choose one or two)
- Whipped cream: 1 cup (optional)
- Maraschino cherries: 4 cherries (optional)
- Fresh raspberries or sliced strawberries: 1 cup (optional)
Step-by-Step Instructions
Step 1: Prep your bowls and toppings
Set out 4 microwave-safe bowls (ceramic works well). Cut 12 oz brownies into 1-inch pieces so they warm evenly and get gooey without drying out.
If your chocolate sauce is very thick, warm it in the microwave for 10 seconds so it drizzles easily. Keep the ice cream in the freezer for now.
Step 2: Toast the nuts for better flavor
Stovetop method (best flavor): Add 1/3 cup (40 g) chopped pecans or walnuts to a dry skillet. Toast over medium heat for 4 minutes, stirring often, until fragrant and a shade darker. Transfer to a plate immediately so they don’t keep cooking.
Microwave method (fast and easy): Spread the nuts in a single layer on a microwave-safe plate. Microwave on HIGH for 75 seconds total, in 15-second bursts, stirring between bursts. Stop when they smell nutty and toasted.
Step 3: Portion the brownie pieces
Divide the brownie pieces evenly among the bowls (about 3 oz / 85 g brownie per bowl). Keep them piled in the center so the microwave warms them efficiently.
Step 4: Microwave just until warm and gooey
Microwave one bowl at a time on HIGH for 20 seconds. The brownies should feel warm, look slightly glossy, and be soft at the edges.
If needed, microwave in additional 5-second bursts. Aim for warm and gooey, not hot and steaming. (Overheating can make brownies tough and dry as they cool.)
Step 5: Add ice cream immediately
Working quickly, top each warm brownie bowl with 1/2 cup (120 ml) vanilla ice cream (about 1 generous scoop). The contrast is the whole point: warm brownie, cold ice cream, and a little melt happening right away.
Step 6: Drizzle with chocolate sauce
Drizzle each sundae with 2 tbsp chocolate sauce (that’s 8 tbsp / 1/2 cup total). Let it run over the ice cream and down into the brownie pieces so every bite gets a little sauce.
Step 7: Finish with crunch and serve
Top with the toasted nuts (about 1 tbsp + 1 tsp per bowl). Add sprinkles if you want that classic sundae look, and finish with a tiny pinch of flaky sea salt to make the chocolate taste even richer.
Serve right away while the brownie is warm and the ice cream is just starting to melt around the edges.
Pro Tips
- Microwave in short bursts: Brownies go from gooey to dry quickly. Start at 20 seconds and add time in 5-second bursts only if needed.
- Use a wider bowl: A wider bowl warms the brownie pieces more evenly and gives you room for sauce and toppings.
- Toast nuts even if you’re in a hurry: That 4-minute step adds big flavor and crunch.
- Warm sauce, cold ice cream: If your ice cream is too soft, it will disappear. If your sauce is too cold, it won’t drizzle nicely. Keep the ice cream cold and the sauce just slightly warmed.
- Salt is not just for looks: A small pinch of flaky salt makes the chocolate taste deeper and less sugary.
Variations
- Peanut butter brownie sundae: Swap half the chocolate sauce for 1/4 cup (60 ml) warm peanut butter and use chopped peanuts instead of walnuts.
- Mint-chocolate version: Use mint chocolate chip ice cream and add 1 tbsp crushed chocolate sandwich cookies as a topping.
- S’mores sundae bowl: Add 2 tbsp crushed graham crackers per bowl and top with mini marshmallows; microwave the brownie with marshmallows for an extra 10 seconds to get them puffy.
Storage & Make-Ahead
You can cut the brownies and chop/toast the nuts up to 3 days ahead. Store brownie pieces airtight at room temperature and store toasted nuts airtight at room temperature once fully cooled.
For serving, microwave brownie pieces only when you’re ready to assemble. Assembled sundaes do not store well (the ice cream melts and the brownie gets soggy), so plan to build and eat immediately.
Nutrition (per serving)
Approximate, per 1 bowl: 620 calories; 28 g fat; 86 g carbohydrates; 8 g protein; 52 g sugar; 3 g fiber; 230 mg sodium. Values vary depending on the brownies, ice cream, and sauce you use.
