Brownie Sundae Recipe

A Brownie Sundae is a delightful dessert to cap off any meal. This Brownie Sundae Recipe takes it further by adding toffee chips to the brownie and ice cream, and then a hefty drizzle of caramel syrup over the whole kit and kaboodle!

I think we can all agree that the combination of warm brownie + real vanilla ice cream + homemade caramel sauce + hard toffee = One Delicious Dessert!

And not for nothing, all of the components of these ice cream sundaes can be made ahead of time, making this dessert super easy to put together at the last minute. Further, you can use this recipe as a jumping-off point to make these brownies your own or to create a sundae bar where each person makes their own sundae.

Ingredients for Brownie Sundaes

This Brownie Sundae has three components: brownies, ice cream, and caramel sauce.

Brownies

The brownies are a simple one-bowl brownie with crushed toffee bits mixed in before baking. I typically use Heath Bars for my toffee, but you could make your own or other brands (I’ve used Werther’s before).  My grocery store doesn’t carry the Bits o’ Brickle Heath Bar bits (like chocolate chips, but toffee instead), but I wish they did.  It would make this recipe just that much easier.  Instead, I put the toffee candy in a pan, cover it with a cloth, and played whack-a-mole with my meat pounder. Ice Cream

Ice Cream

Good-quality vanilla ice cream works great with all the flavors in this Brownie Sundae. But if you feel like taking it up a notch (and why not!?), either buy vanilla ice cream with toffee bits (Breyer’s makes a Heath Bar Ice Cream) or add some of your own.

If you make it yourself, just double the toffee bits you purchase or make and add them to a gallon of slightly softened vanilla ice cream. Once the toffee bits are fully incorporated, refreeze the ice cream.

Homemade Caramel Sauce

And can we take just a minute and talk about caramel sauce?  There’s caramel sauce, and then there’s CARAMEL SAUCE!  

Like most things, store-bought caramel sauce can’t compare to homemade caramel sauce. And it’s fun to make! It is a little science experiment-y with the burning sugar and the bubbling cream.  

How to Make Caramel Sauce

Making homemade caramel sauce might initially seem intimidating, but it’s not necessarily hard. It does require attention to detail and careful monitoring, especially when the sugar is caramelizing. Still, with this recipe and patience, you can achieve delicious homemade caramel sauce, which will surely elevate your brownie sundaes!

Here are some factors to consider:

• Patience: Caramel sauce requires patience because you need to let the sugar caramelize slowly without stirring too much. Rushing the process can lead to burnt caramel.
• Temperature Control: It’s crucial to monitor the temperature of the sugar as it caramelizes. You want it to reach a rich amber color without burning.
• Safety Precautions: Be cautious when working with hot sugar syrup, as it can cause severe burns if it splatters or spills. Use long-handled utensils and stand back when adding cream to the caramelized sugar to avoid burns.
• Practice: Like any culinary skill, making caramel sauce improves with practice. Don’t be discouraged if your first attempt isn’t perfect. Learn from each experience and adjust your technique accordingly.
• Use a Clean Saucepan: Ensure your saucepan is clean and free from residual substances to prevent crystallization.

What is Crystallization, How To Prevent It and What To Do If It Happens Anyway?

Crystallization refers to the formation of sugar crystals, which can give the sauce a grainy texture instead of the desired smooth consistency. Crystallization occurs when sugar molecules re-form into crystals during cooking, often due to factors like undissolved sugar particles or agitation.

How to Prevent Crystallization

• Clean Equipment: Ensure that all utensils and equipment used in making caramel sauce are clean.
• Lemon Juice: Adding a small amount of lemon juice to the sugar-water mixture before boiling can help inhibit the formation of sugar crystals.
• Avoid Stirring: Once the sugar syrup starts boiling, avoid stirring it. Stirring can introduce agitation and encourage sugar crystals to form. Instead, gently swirl the pan occasionally to ensure even caramelization.
• Brush Down the Sides: When boiling the sugar-water mixture, brush down the sides of the saucepan with a wet pastry brush to dissolve any sugar crystals that may have adhered to the sides. This helps prevent crystallization by reducing the likelihood of stray sugar crystals falling back into the mixture.

How to Fix Crystallization in Your Caramel Sauce

If, despite your best efforts, your caramel sauce is a little grainy, don’t panic. It is possible that that we can fix it!

• Add Water: If crystallization is minimal, add a small amount of water to the saucepan and gently reheat the caramel sauce. The water helps dissolve the sugar crystals and redistribute the sugar molecules, resulting in a smoother texture.
• Reheat with Cream: Another option is to gently reheat the caramel sauce with an additional one to two tablespoons of cream. The cream can help dissolve any sugar crystals and smooth out the sauce’s texture. Be sure to stir continuously and avoid overheating to prevent burning.
• Strain the Sauce: For more severe cases of crystallization, strain the caramel sauce through a fine-mesh sieve or cheesecloth to remove any sugar crystals. This method can help salvage the sauce and remove any undesirable graininess.
• Blend: Another option for severe crystallization is to run the grainy sauce through a blender to break down the crystals.

Storing and Reheating the Caramel Sauce

Refrigerate the Caramel Sauce

Once the caramel sauce has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator. It will keep well for about 1 to 2 weeks. Before using it, let it come to room temperature or gently reheat it.

Place the desired amount in a microwave-safe bowl or saucepan to re-warm the caramel sauce. Microwave it briefly, stirring in between until it reaches your desired temperature. Alternatively, gently warm it on the stovetop over low heat, stirring continuously until warmed. Be careful not to overheat it to avoid burning.

Freeze the Caramel Sauce

Allow the caramel sauce to cool completely at room temperature before freezing. This is essential to avoid condensation forming inside the container, which can lead to freezer burn. Transfer the cooled caramel sauce to an airtight container or freezer-safe bag. Make sure to leave some space at the top of the container or bag to allow for expansion as the sauce freezes. Ensure the container is sealed tightly.

Caramel sauce can typically be stored in the freezer for 3 to 6 months. When you are ready to use it, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, gently reheat the caramel sauce in a saucepan over low heat, stirring continuously until it reaches your desired consistency and temperature.

Here Are Some Fun Ideas For This Brownie Sundae Recipe:

Bake the Brownies in Individual Skillets

Make skillet brownie sundaes by baking them in individual 5-inch cast-iron skillets.  I can’t quite put my finger on why, but baking them in the individual skillets really takes them up a notch.  I think it’s because the brownies stay warmer longer, and you get a wee bit of crunchier crust all the way around each brownie.  

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Having a very moist brownie bump against that crunchy crust in just about every bite…um…yeah. I used 5-inch cast iron skillets like these. The recipe also includes directions for baking the homemade brownies in individual skillets if you decide to go that route.

Set up a Sundae Bar

Bake the brownies, but leave out the toffee bits. Then, set up a variety of sundae toppings so that everyone can make their sundae to suit their tastes. Here are some ideas to include in your Sundae Bar:

• Fudge Sauce
• Chocolate Sauce
• Caramel Sauce
• Strawberry Puree
• Whipped Cream
• Chopped Nuts (walnuts, pecans, peanuts)
• Chopped-up Reese’s cups (or other chocolate peanut butter candy) or crushed candy bars like Snickers, Twix, or Kit Kat.
• Sprinkles or rainbow jimmies.
• Sliced bananas, strawberries, blueberries, or raspberries
• Maraschino Cherries
• Toasted coconut flakes
• Semi-Sweet Chocolate Shavings

Other Brownie Recipes

If you love brownies in general, you might be interested in these other brownie recipes.

This crispy & crunchy brownie brittle recipe satisfies those of us who prefer the crunchy edges and corner pieces of a traditional brownie… you know who you are! And not for nothing; it’s quick and easy to make.

A Brownie Cake offers the best of both worlds: the rich, fudgy decadence and the classic, slightly crisp top of traditional brownies and the moist, tender crumb of a cake.

While apple pie has earned the title of ‘the All-American’ dessert and a place at everyone’s 4th of July picnic, I think a brownie sundae with toffee bits, topped with ice cream and smothered with caramel sauce, is equally patriotic.

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