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Sweetheart Brownie Sundae

 Sweetheart Brownie Sundae
I MAKE this special treat for my family whenever there's a birthday or anniversary. Even without a special occasion, it caps any meal with a festive flair. I especially like to prepare the brownies in a heart shape for Valentine's Day and garnish them with berries. -Dottie Miller, Jonesborough, Tennessee
2 ServingsPrep: 45 min. + freezing Bake: 15 min. + cooling


  • 1/4 cup butter
  • 2 ounces semisweet chocolate
  • 1 egg
  • 1/2 cup packed brown sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 cup vanilla ice cream, softened
  • 1 cup water
  • 1/2 cup baking cocoa
  • 1/4 cup sugar
  • 2 tablespoons butter
  • Confectioners' sugar


  • In a microwave, melt butter and chocolate; stir until smooth; Cool
  • for 10 minutes. In a large bowl, beat egg, brown sugar, vanilla and
  • salt until blended. Stir in chocolate mixture. Gradually add flour
  • until well blended.
  • Line an 8-in. square baking pan with foil; grease the foil. Spread
  • batter evenly into pan (batter will be thin). Bake at 350° for
  • 15 minutes or until a toothpick inserted near the center comes out
  • clean. Cool completely on a wire rack. Cover and chill until firm.

2 of 2

Sweetheart Brownie Sundae (continued)

Directions (continued)

  • Using a 3-1/2-in. x 3-1/2-in. heart pattern or cookie cutter, mark
  • four hearts on surface of brownies; cut with a knife. Spread ice
  • cream on two hearts; top each with a second heart. Wrap in plastic
  • wrap; freeze in a single layer overnight.
  • For chocolate sauce, in a small saucepan, combine the water, cocoa
  • and sugar; bring to a boil over medium heat, stirring constantly.
  • Reduce heat; simmer for 2-3 minutes or until thickened. Remove from
  • the heat; stir in butter until melted.
  • To serve, dust brownie hearts with confectioners' sugar and drizzle
  • with warm chocolate sauce. Store sauce in the refrigerator. Yield: 2
  • servings.
Nutritional Facts: 1 serving (1 each) equals 967 calories, 51 g fat (29 g saturated fat), 227 mg cholesterol, 748 mg sodium, 127 g carbohydrate, 5 g fiber, 12 g protein.