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Homemade Ghirardelli Stuffed Brownie Sundaes photo

Ghirardelli Stuffed Brownie Sundaes

This Ghirardelli Stuffed Brownie Sundae is a chocolate lover's dream! Fudgy brownies, creamy ice cream, and decadent toppings create pure bliss in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 4 ounces unsweetened chocolate coarsely chopped
  • 3/4 cup unsalted butter cut into cubes
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 12 pieces Ghirardelli Milk & Caramel SQUARES
For Garnishing:
  • Vanilla bean ice cream
  • Salted caramel sauce
  • Chocolate sauce
  • Whipped cream
  • Maraschino cherries
  • Additional Ghirardelli Milk & Caramel SQUARES for decoration

Equipment

  • Oven
  • 9x9 inch baking pan
  • Double boiler or microwave-safe bowl
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Cooling rack

Method
 

Preparation Steps:
  1. Melt the chocolate and butter in a double boiler or microwave-safe bowl, stirring until smooth.
  2. In a large mixing bowl, combine the granulated sugar and melted chocolate mixture. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and salt.
  3. Gently fold in the all-purpose flour until just combined.
  4. Grease the baking pan and pour half of the brownie batter into it.
  5. Place Ghirardelli SQUARES evenly over the batter, then pour the remaining batter on top.
  6. Bake in the preheated oven for 25-30 minutes. Check for doneness with a toothpick.
  7. Cool the brownies in the pan for 15-20 minutes, then remove and cool completely.
  8. Cut brownies into squares, top with ice cream, and drizzle with caramel and chocolate sauces. Add whipped cream, a cherry, and extra Ghirardelli SQUARES.

Notes

  • Store leftover brownies in an airtight container at room temperature for up to 3 days.
  • For longer storage, wrap brownies tightly in plastic wrap and refrigerate for up to a week.
  • Assembled sundaes are best eaten immediately; store components separately.