Romantic Brownie Sundaes

Photo by Minh & Wass
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  • Serves 2
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 875 calories
    • Fat 48 g
    • Sat Fat 26 g
    • Cholesterol 273 mg
    • Sodium 516 mg
    • Protein 13 mg
    • Carbohydrate 114 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 106 mg


  1. Check 1/4 cup all-purpose flour
  2. Check 1/4 teaspoon salt
  3. Check 1/4 teaspoon baking soda
  4. Check 2 tablespoons cocoa powder
  5. Check 3 ounces bittersweet chocolate, chopped, or semisweet chocolate chips
  6. Check 3 tablespoons unsalted butter, plus more for greasing foil
  7. Check 1/2 cup granulated sugar
  8. Check 1 large egg, plus 1 yolk
  9. Check 1 teaspoon vanilla
  10. Check strawberry ice cream, for serving
  11. Check Raspberry Sauce, for serving


  1. Heat oven to 325°. Line an 8-by-4-inch loaf pan with aluminum foil, leaving some extra foil along the sides of the pan to aid in lifting out the brownies. Grease the foil with soft butter.
  2. In a small bowl, whisk together the flour, salt, baking soda, and cocoa. Set aside.
  3. Place the chocolate pieces and butter in the top of a double boiler over barely simmering water. When the chocolate has just melted, remove from heat. Whisk in the sugar, eggs, and vanilla. Whisk in the reserved flour mixture until just combined.
  4. Transfer mixture to the prepared pan. Bake for 25 to 30 minutes, or until a skewer inserted into the center of the pan comes out with a few moist crumbs attached. Cool on a rack at least 20 minutes.
  5. Transfer the brownies to a cutting board. Using a 3 1/2-inch heart-shaped cookie cutter, cut out two heart shapes. Cover with plastic wrap until ready to assemble sundaes.
  6. Spoon a few tablespoons of Raspberry Sauce onto each dessert plate. Place a brownie heart next to a scoop of strawberry ice cream. Serve.