Brownie Brittle Sundae with Strawberry Sauce and Caramel Walnuts

This ice cream sundae has some of your favorite ice cream parlor components, such as a homemade warm strawberry sauce and caramel-coated walnuts. But I upped the ante and added a crispy-chewy brownie that's ridiculously quick to make. Serve with your favorite ice cream and enjoy whenever you have a sundae craving.
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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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Ingredients

Brownie Brittle:

Nonstick cooking spray

3/4 cup all-purpose flour (see Cook's Note)

3 tablespoons unsweetened cocoa powder

Kosher salt

1 stick (8 tablespoons) unsalted butter

2 ounces semisweet chocolate, chopped

1 cup sugar

2 large eggs, slightly beaten

1 teaspoon pure vanilla extract

1/2 cup semisweet chocolate chips

Strawberry Sauce:

3 cups strawberries, stemmed and quartered

1/2 cup sugar

Juice of 1/2 lemon

1 teaspoon pure vanilla extract

1 teaspoon cornstarch

Caramel Walnuts:

1 cup walnuts

1 cup sugar

3/4 cup heavy cream

2 tablespoons unsalted butter

2 pints vanilla bean ice cream, for servings

Directions

  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Grease the foil with nonstick cooking spray.
  2. For the brownie brittle: Whisk together the flour, cocoa powder and 1/4 teaspoon salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and spread into an even, thin layer. Sprinkle with the chocolate chips. Bake until the edges are crisp and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the pan on a cooling rack.
  3. Meanwhile, make the strawberry sauce: Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Stir together the vanilla and cornstarch in a small bowl until smooth, then stir the slurry into the strawberry sauce. Cook until the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat to cool slightly. You should have about 1 1/2 cups of strawberry sauce.
  4. For the caramel walnuts: Add the walnuts to a medium saute pan set over medium heat. Cook, tossing frequently, until toasted, about 5 minutes. Transfer to a bowl to cool. In another medium saute pan, combine the sugar with 1/4 cup water over medium heat; simmer, swirling the pan, until dark amber in color, 10 to 12 minutes. Slowly whisk in the heavy cream until smooth. Once the bubbles subside, stir in the butter and toasted walnuts. You should have about 2 cups of caramel walnuts.
  5. Use the foil overhang to help lift the brownie out of the pan. Break or cut the brownie brittle into roughly 2-inch pieces. Scoop the vanilla ice cream into a sundae dish, then top with some of the brownie brittle, strawberry sauce and warm caramel walnuts.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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