Summer's Brownie Sundae

Chocolate. Strawberries. Whipped Cream. Need I say more?

brownie sundae

Ok, technically, this is not an actual sundae, as I omit the ice cream. With that said, if you've got it in your freezer or simply cannot fathom eating a brownie without it, throw a scoop on and there you have it. I love homemade whipped cream, so I'm content with just that. Whatever suits your fancy, I suppose.

BROWNIES (from How to Cook Everything)

  • 2 ounces unsweetened chocolate, roughly chopped

  • 1 stick unsalted butter, softened, plus a little for greasing the pan

  • 1 cup sugar

  • 2 eggs

  • 1/2 cup all-purose flour

  • 1/2 teaspoon baking powder

  • Pinch of salt

  • 1/2 teaspoon vanilla extract

  1. Preheat oven to 350*F. Grease an 8 inch square baking pan, or line with foil and grease the foil.

  2. Combine the chocolate and butter in small saucepan over low heat, stirring occasionally. When the chocolate is almost melted, remove from the heat and continue to stir until the mixture is smooth.

  3. Transfer mixture to a bowl and stir in the sugar. Then beat in the eggs, one at a time. Gently stir in the flour, baking powder, salt, and vanilla. Pour and scrape into the prepared pan and bake for 20-25 minutes, or until just barely set in the middle. It's better to undertake, than to over bake them. Cool on a rack before cutting.


  • 1/2 cup heavy whipping cream (chilled)

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon sugar (or sweeten to your liking)

Place all ingredients in a mason jar, tightly secure a lid, shake, shake, shake away. Some people have had luck using this method in less than a minute. I find that it take anywhere from 3-5 minutes, depending on how vigorously you shake it all up. Chill until needed.


  • 1 pint strawberries, washed, trimmed, and slightly mashed

Layer the brownies, whipped cream, and strawberries to your hearts content. Voila!

Cleveland Food Photographer